Chef Steven Satterfield of Miller Union and his debut cookbook, Root to Leaf: A Southern Chef Cooks Through the Seasons, have been named nominees for the 2016 James Beard Foundation’s “Best Chef: Southeast” and “Photography” Book Awards, respectively. Announced today, March 15, in San Francisco, the James Beard Awards are the highest honor for food and beverage professionals in America.
Chef Satterfield’s “Best Chef: Southeast” nomination recognizes him as a chef who has set new or consistent standards of excellence in the Southeast region, along with chefs Kevin Gillespie of Gunshow in Atlanta; Edward Lee of 610 Magnolia in Louisville, KY.; Andy Ticer and Michael Hudman of Andrew Michael Italian Kitchen in Memphis, Tenn.; and Tandy Wilson from City House in Nashville. His cookbook nomination recognizes Root to Leaf as a book contributing to the growing canon of information and knowledge about food and beverage, along with Fire and Ice: Classic Nordic Cooking by Darra Goldstein and Near and Far: A New Cookbook by 101 Cookbooks.
The James Beard Foundation Book, Broadcast & Journalism Award winners will be announced on Tuesday, April 26, at Pier Sixty at Chelsea Piers in New York City. The 2016 James Beard Foundation Chef and Restaurant Award winners, including the winner of “Best Chef: Southeast,” will be announced on Monday, May 2, at the Lyric Opera of Chicago. For more information, visit www.jamesbeard.org/awards.