St. John's Restaurant is located in the former St. John's Hotel building. Built at the turn of the twentieth century, the flatiron building evolved over the years from hotel to brothel to abandonment. After being condemned and nearly torn down in the 1990s, local architect and preservationist Thomas Johnson purchased the building and began restoration immediately. In addition to St. John's Restaurant and St. John's Meeting Place, the building also houses various businesses and luxury apartments on the floors above.
After many years training under Besh, English was ready to spread his wings. He went to Memphis with hopes of opening his own restaurant and made that dream a reality with the opening of Restaurant Iris in 2008. In February 2012, English was named Memphis’ “Prince of Porc” in the national COCHON555 competition, earning him a seat at the 2012 Aspen Food & Wine Festival. In 2010 English appeared on the Food Network’s “The Best Thing I Ever Ate,” and earned the Memphis Restaurant Association’s “Restaurateur of the Year” award. Also in 2010, he was named a James Beard Award Semifinalist for Best Chef: Southeast. English has been featured in the popular cooking magazines Everyday with Rachel Ray and Bon Appétit, the cookbook Wild Abundance, and has cooked alongside Wolfgang Puck at the American Wine and Food Festival. English also serves on the Founder’s Council for the Atlanta Food & Wine Festival.
Restaurant Iris, a charming French-Creole restaurant near the historic Overton Square of midtown Memphis, has taken the Memphis dining scene by storm. Among its many accolades, Restaurant Iris has received a four-star review from the Commercial Appeal and was voted Memphis’ “Best Restaurant” and “Best Chef” three years in a row, and “Best Service” four years in a row by Memphis magazine readers. In 2011, 2010 and 2009, Memphis Flyer readers voted English and Restaurant Iris “Best Restaurant” and “Best Chef.” Restaurant Iris was named “Editors Choice: Best Restaurant” by At Home Tennessee, “Best Bet Outside of Louisiana” by Louisiana Life Magazine, and “Hot New Restaurant” by Delta Magazine.
At Kelly English Steakhouse, Chef English redefines traditional steakhouse fare by infusing his French- Creole style into all his dishes, reinventing old favorites and introducing new ones. The steakhouse continues his commitment from Restaurant Iris to use fresh and local ingredients whenever possible on all menu items.
"I decided at a very young age (17) that I wanted to be an entrepreneur. My father has been an entrepreneur my whole life. The deciding factor for me was being who I want to be, when I want to be it and creating my own universe, if you will, and being able to control what is going on in my life, instead of having other people control it."
"Being an entrepreneur and making my own decisions lets me make the restaurant what I want it to be, everything from the food to the decor. It permeates in every aspect of what I do. I helped build the tables here in the restaurant…they have a significant background. I don't do things because I just want to make money. You'll make good money if you believe in and love what you do and share that with other people. I cook because I want to people to experience what I love and give them a piece of what I like to do and people know that. You don't have to tell them that–they see it and they feel it. I am not here just to make food to sell to make money because I need money. I don't even think about the money aspect. I know that God will provide that for me because I am working from a place of honesty, not from a place that doesn't have any truth to it."
Sullivan assumed that the joy he took in preaching and caretaking meant that he was born to minister. By his early thirties, he left the church, moved his family to upstate New York and attended the Culinary Institute of America while continuing to work full-time at restaurants, then apprenticed himself to sausage makers who, like he, experienced their work as pork art and a form of living history.
"I am all about heritage, tradition; I go back into time rather than forward to learn," he says. "I butcher every ounce that I use. It is my responsibility. I hand tie my sausages with hemp in the old Italian way; it grips the casing better. I mix my meats with my hands in order to put a little touch of myself with it, so that people taste the human touch, not some cold, stainless steel machine." Michael has worked in the kitchens at Blackberry Farm since 2004, and specifically with our meat curing program since 2007
In 2007, Button, a Cornell University graduate with a master's degree from L'Ecole Centrale in Paris, France, was about to start a prestigious PhD program in Neuroscience. Instead she left her previous career in pursuit of passion, life, and happiness. She sought out a job at a restaurant called Cafe Atlantico/Minibar in Washington DC one of José Andrés' amazing restaurants. Button describes it as fate that brought her to the doorstep of a José Andrés restaurant. It was there that she fell in love with restaurants, food, cooking, and Félix Meana, a service manager from elBulli, Ferran Adrià´s famous restaurant in Spain.
After some time working with Johnny Iuzzini at Jean Georges in New York and then at the Bazaar by José Andrés in Los Angeles, she finally made it. With only a couple of years professional cooking experience, Katie entered a 7 month stage at the best restaurant in the world. That experience changed her life. In January 2010, immediately after finishing her internship at elBulli, she moved to Asheville, North Carolina to focus all of her attention on opening her own restaurant with her husband Félix, her mother Elizabeth Button (alumna of French Culinary Institute), and father Ted Button. They have since developed the parent company Heirloom Hospitality Group and opened their first restaurant Cúrate, a bar de tapas www.curatetapasbar.com.
Since the opening of Cúrate in March 2011 Chef Button has been featured in numerous national publications such as: Southern Living, Food & Wine, Food Arts, Martha Stewart Living, Robb Report, Departures, and The Local Palate. GQ Magazine, March 2013 named Cúrate one of ”Twelve Most Outstanding Restaurants of 2013”.
Button has been chosen as a 2012 James Beard Rising Star Chef Semi-Finalist, nominated for Food and Wine magazine’s People’s Choice Best New Chef 2012 & 2013, and won the Robb Report Culinary Master Competition where she presented a dinner to 50 judges, besting the four other chefs nominated by Eric Ripert, Masa Takayama, Charlie Palmer and Michael Mina. In January 2013 she was bestowed the Women Chefs and Restaurateurs, Golden Whisk Award, recognizing excellence in the kitchen and honoring a woman whose passion and excellence as a chef or cook serves as a role model for others.
Chef Button has also traveled as a culinary demonstrator to The French Culinary Institute and Johnson & Wales University, where she was honored with the Distinguished Visiting Chef Award in October 2012.
Still early in her career, Chef Button focuses time each year to professional development and continued education. In the winter of 2012, she traveled to Copenhagen, Denmark, to stage at Renee Redzepi’s Noma, and then in January of 2013 she had the opportunity to complete another stage with Ferran and Albert Adria at Tickets and 41˚ in Barcelona, Spain.
Growing up on a 140 acre working dairy farm on the Eastern Shore of Maryland, Stoltzfus enjoyed the fresh ingredients his mother used to cook dinner every night. Fate or perhaps his mother’s intuition steered him in the culinary direction, when a couple of weeks before he was to begin college, his mother decided to open a bakery and enlisted Stoltzfus’ help in running it. Although he knew little more than how to scramble an egg, Stoltzfus found himself not only cooking breakfast and lunch at the family owned Village Bakery and Café, in Chestertown, Maryland but also running the front of the house as well.
While working at the family bakery, Stoltzfus embarked on his culinary adventure alongside his then girlfriend (and now fiancé), Lillian Hubbard. Together they purchased a variety of cookbooks and began cooking and experimenting in their home kitchen. Throughout the next several years he began cooking at a variety of restaurants in Maryland and they eventually decided to explore the celebrated culinary scene in New Orleans. At just 25 years old, Stoltzfus’ talents were already evident and he was immediately hired to work at New Orleans’ esteemed Restaurant August. Only six months later he was promoted to Sous Chef, working alongside John Besh at August, a position he held for the next year.
His entrepreneurial spirit flared when he heard that a gorgeous restaurant space in the heart of New Orleans majestic Garden District was available. Both he and Hubbard had dreamed of opening their own restaurant from the time they were experimenting with cookbooks in Maryland. Just weeks later, in December of 2008, they opened the visually stunning Coquette where he hired a wildly creative team of chefs.
“I’ve always believed that if you’re going to work 15 hours a day, you have to have fun doing it,” reflects Stoltzfus. “I set up the kitchen at Coquette as a creativity breeding ground where I encourage all of my chefs to contribute to every aspect of the menu,” Stoltzfus adds.
This springboard of culinary imagination is exemplified in the large number of tasting menus Stoltzfus and his chefs create on a daily basis. Incorporating guests’ preferences, the chefs’ creative energies thrive on designing personalized tastings menus for each guest. Even the set dinner menu changes nightly based on the inventive ideas that develop from Stoltzfus’ kitchen at Coquette. The results are both elegant and exciting, using his refined techniques to create modern Southern dishes with a worldly influence.
Stoltzfus’ deft cooking earned his restaurant a four bean rating from Times Picayune Restaurant Critic Brett Anderson and a review brimming with superlatives. Several glowing reviews have followed for this self-taught chef and they have all been capped off by a recent 2013 James Beard nomination for Best Chef in the South.
Coquette is open for lunch and dinner Monday through Saturday, as well as brunch and dinner on Sundays. This modern southern restaurant is located at 2800 Magazine Street in New Orleans’ historic Garden District. For more information and or to make reservations please visit their website, www.coquette-nola.com or call the restaurant at 504.265.0421.
A Georgia native who spent his childhood in Savannah, Satterfield moved to Atlanta to attend the architecture program at Georgia Institute of Technology, with his final year of design studying abroad in Paris. After graduating in 1992, Satterfield was lured to music. Picking up the guitar for the first time, he began writing songs and formed Seely, the first American band signed to the UK label Too Pure. Within a year, Seely rocketed to the top 15 on college radio charts and toured various clubs all over the United States before disbanding in 2000.
During Seely’s band years, Satterfield found himself working in kitchens to supplement his income, which led to a passion he had not yet discovered: cooking. Between gigs and tours he landed a job at Floataway Café, part of the family of Atlanta restaurants owned and operated by heralded chef Anne Quatrano. His appointment to Floataway’s kitchen proved a turning point for his culinary career; it was here he discovered his fascination with fresh local ingredients. He began taking cooking seriously as an art form, eventually rising from the ranks at Decatur’s acclaimed Watershed under the tutelage of celebrated executive chef Scott Peacock.
As a child, Satterfield spent summers in Asheville, N.C., with his grandmother, Hilda, who taught him everything from stringing pole beans to making the perfect biscuit. Her simple approach to cooking, canning, preserving and using local ingredients is a philosophy that he references daily. Satterfield continues to develop deep connections with local growers, dairies and producers to curate the best ingredients the South has to offer. Miller Union is a testament to Satterfield’s commitment to cook with local and seasonal ingredients while employing as little manipulation as possible.
As a member of Slow Food Atlanta, Georgia Organics and the Southern Foodways Alliance, Satterfield remains actively engaged with Atlanta’s progressive culinary community. In 2011, Satterfield was nominated for Food & Wine magazine’s “People’s Best New Chef,” following Miller Union’s placement on the “Best New Restaurants in America” lists from Bon Appetit and Esquire, as well as Atlanta magazine’s “Restaurant of the Year” in 2010. The James Beard Foundation recognized Miller Union as a semifinalist for the national award of best new restaurant in 2010.
Satterfield lives in the historic neighborhood of Inman Park in Atlanta. An avid cyclist, he also enjoys exploring the Georgia coast, listening to new music, teaching people to cook, and researching cocktails with the bartenders of Miller Union.
Lindley's unwavering commitment to the bounty and heritage of the Southeast has made St. John's Restaurant one of the top dining destinations in the region. Cultivating relationships with local farmers, creameries and ranchers allows him to offer the finest, freshest, seasonal ingredients available in this great region. In addition to his flagship St. John's Restaurant, Lindley is chef and owner of St. John's Meeting Place and Alleia Restaurant. He has received three nominations for Best Chef Southeast by the James Beard Foundation – 2009, 2010 & 2012.