James Satterwhite grew up on a farm in North Carolina that had been in his family for 200 years, cultivating a passion for flavorful, garden-fresh ingredients. He grew up picking green beans and strawberries and cooking traditional southern favorites at his grandmother’s side, leading to his first job cooking at a restaurant in Raleigh at age 16.

Now executive pastry chef at The Ritz-Carlton, Buckhead, Chef Satterwhite fashions the splendid desserts and pastries served in The Café, the hotel’s legendary Sunday Brunch and the banquets, galas and parties in the hotel’s ballrooms. He designs exquisitely-finished wedding cakes, customizing each in intricate detail to assure one-of-a-kind creations.

Chef Satterwhite consistently wins recognition in demonstrations and competitions, participating in the 2003 World Pastry Forum; 2001 National Pastry Championships; winning a Bronze Medal in the 1997 Southern Pastry Classic; named Outstanding Baker by the Culinary Institute of America in 1995 and more.