Haller Magee
Executive Chef

Haller Magee, a native of Jackson Mississippi came to love cooking at an early age. “I had a buddy in high school, Brett Ashy (now a restaurateur in Mississippi) whose parents had an amazing kitchen. Everything you could imagine for ingredients. He and I would skip school to spend all day cooking.”

He followed the usual path, washing dishes, working his way up to prep cook and line cook at various restaurants in and around Jackson. Upon his move to Alabama, he received an Associates degree in horticulture and has recently completed his culinary education.

Haller has been cooking at Satterfield’s since April 2005 and in that time has been promoted first to Sous Chef and now to Executive Chef. He names among his major influences Thomas Keller, Michael Ruhlman and Charlie Trotter. You’re sure to find a nod or two to all of them on our menu each night.

Becky Satterfield
Pastry Chef/Owner

Becky Satterfield is an Alabama native who garnered her love of cooking and entertaining from her mother and maternal grandmother—both prolific musicians and excellent cooks. After working in the financial and legal fields in Texas, Becky returned to Alabama with her husband Tommy to raise their daughter Milyn. When Milyn went off to college, Becky found herself with a little extra time on her hands, so she went to culinary school, fell in love with pastry making and decided to get into the business full-time. As a managing member of the staff as well as the owner, she has a close relationship with the day-to-day goings on and the people who work alongside her.

Kevin Moore
General Manager

Kevin is a native of Homewood, Alabama, received his Bachelor of Arts in Business from Birmingham Southern College. It was during his college days that Kevin found a job in the restaurant industry and what began as a means to pay tuition and to cover living expenses developed into an occupation which he not only enjoyed but in which he excelled.

Kevin’s first professional experience in the restaurant world came through a variety of roles at The Wynfrey Hotel in Birmingham: from Head Server at Winston’s (the Wynfrey’s fine-dining restaurant) to Assistant Purchasing Director, he learned a great deal about the administrative functions that keep a restaurant running smoothly.

It was his next position at Highlands Bar & Grill where, as he puts it, "everything changed for me." At the time, Highlands was the only stand-out restaurant in Birmingham, requiring the staff to be knowledgeable and experienced in food and wine. “Equally important,” he says, “is the ability to effectively communicate with the guests the knowledge and passion for the menu you represent.” In the ten years he worked at Highlands under Pardis and Frank Stitt, he saw the restaurant rise from a regional favorite to a nationally recognized destination.

In 2004 Kevin met Tommy and Becky Satterfield. In them he found the same commitment to excellence and quality which led him to confidently accept their exciting offer to manage their first restaurant. Says Kevin, "My commitment to them, and to you, is to provide a comfortable, well informed fine dining experience."

Ben Sears
Assistant Manager

Ben Sears first discovered his love for fine dining as a waiter at Le Bon Appetit, formerly located in Mountain Brook, Alabama, but it was the time he spent working at Elizabeth on 37th in Savannah, Georgia that he learned just why he loved it. Greg and Gary Butch, managing partners at Elizabeth, taught the finer points of the dining experience, they stressed teamwork and attention to detail, and they encouraged their employees to continually explore the subjects of wine and food. It was the subject of wine that interested Ben the most, and he took advantage of every opportunity to expand his knowledge and experience.

After three years at Elizabeth's, Ben moved back to Birmingham where he found employment with Pinnacle Imports Inc. selling wine to restaurants across the city. The year he spent with Pinnacle was invaluable, allowing him to taste and study a wide portfolio that included selections of numerous varietals and styles from all over the world. But he longed to return to fine dining and in January 2005 came on board with Satterfield’s.

Satterfield's is Ben's first foray into management. "I'm looking forward to this opportunity." says Ben. "I, along with everyone else on the staff at Satterfield's, will do all that we can to ensure that you have memorable, enjoyable meal every time you come through our doors."

Sean Nixon
Bar Manager

Sean Nixon, from Vestavia Hills, Alabama, has been tending bar in Birmingham for 6 years—as long as he’s been of legal age to do so. He opened Satterfield’s as bar manager and takes extreme pride in our signature and seasonal cocktails, seeking out the best ingredients and perfect proportions for each recipe he develops or improvises upon.