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News Crush:

March 5, 2012

People’s Choice

Three ATL toques vie for Food & Wine magazine’s “Best New Chef” title

Vote for Steven Satterfield, Ryan Smith or Guy Wong by March 11, and let’s bring the Best Chef Southeast trophy home to Peach State

Octopus balls, Miso; trigger fish with Meyer lemon, ESS; veggie dish, Miller Union. Photos from restaurant websites Octopus balls, Miso; trigger fish with Meyer lemon, ESS; veggie dish, Miller Union. Photos from restaurant websites

We are bursting with pride for our three local toques nominated for Food & Wine magazines “Best New Chef” title: Steven Satterfield of Miller Union, Ryan Smith of Empire State South and Guy Wong of Miso Izakaya. Two chefs (Satterfield and Smith) expertly ply the Southern, farm-to-table food route, while Wong cooks up inspired Japanese pub fare with Southern inflections. This is a people’s choice award so be sure to log on to the website at the bottom of this story and vote for one of these three chefs by March 11.

Here’s what the magazine listed as these chef’s “must-try dish” in their profiles: 

 

Steven Satterfield of Miller Union Steven Satterfield of Miller Union
 

Satterfield:  Farm egg baked in celery cream

 

 

 

 

 

 

Ryan Smith of Empire State South Ryan Smith of Empire State South

Smith: Pork belly over creamed kimchi grits with smoked peanuts

 

 

 

 

 

 

 

 

Guy Wong of Miso Izakaya Guy Wong of Miso Izakaya

Wong:  “The Hamburg bun:” a pork-belly-and-beef patty topped with quail egg and fried onions. [Up next for Wong a Chinese-inspired casual spot for steamed buns, Yum Bunz, coming to Atlanta spring 2012]

 

 

 

 

 

Voting for Food & Wine magazine’s The People’s Best New Chef for 2012 begins March 5 and end March 11. There are 10 geographical regions, including the southeast. You can vote one time, for one chef, per region, via your IP address. Click here to vote:  www.foodandwine.com/peoples-best-new-chef