After making the rounds at other notable Triangle restaurants, Chef Jeffrey Satterly has been hired as the new chef de cuisine at Piedmont.
Previously, Jeffrey was the chef de cuisine at Carolina Crossroads in Chapel Hill, sous chef at Herons in Cary and executive chef at Frazier’s Restaurant in Raleigh, which was named one of the Triangle’s top 20 restaurants while he was in command. Before coming to the area, Jeffrey worked in some of the most prestigious restaurants in the country, including The French Laundry and Bouchon Bakery in California and Lespinasse in Washington, D.C.
Current chef, Marco Shaw, who signed on to work with Eno Hospitality Group to open Piedmont, is moving on to spend more time with his family and begin work on new projects. Chef Marco will work with Chef Jeffrey through July during this transition period. Piedmont will continue to source directly from Coon Rock Farm and other local farms.
