CHEF BRITTANY GARRIGUS-CHEATHAM’S STORY
Pastry Chef of Satterfield’s Birmingham, Alabama, Brittany Garrigus-Cheatham always knew she wanted to work in the kitchen. While attending high school, she started dual enrollment with Jefferson State’s Culinary Arts program and simultaneously began working as a baking assistant under renowned Pastry Chef Diane Olexa at her Birmingham café and catering company.
In 2008, upon earning her certificate in Baking and Culinary Arts, Brittany accepted a position as a baker at Angel’s Cakes and Confections, where she was responsible for overseeing all baking production. In March 2010, the talented young chef accepted a position as Assistant Pastry Chef at Frank Stitt’s Restaurant Group. There, she worked with James Beard Foundation’s “Outstanding Pastry Chef 2018” Dolester Miles to develop menus and production for the group’s acclaimed restaurants Bottega, Chez Fon-Fon and James Beard Foundation’s “Most Outstanding Restaurant in America 2018,” Highlands Bar & Grill.
Eager to expand her operational acumen, in 2012, Brittany took a position as Executive Pastry Chef at The Club, where she oversaw baking operations for three restaurants, banquets, and catering and was responsible for hiring, training, ordering, and scheduling. In 2016, restaurateur and Pastry Chef Becky Satterfield tapped her to helm the pastry arts program at her iconic Birmingham restaurant, Satterfield’s. Here, she develops all of the restaurant’s farm-to-table desserts and is responsible for all baked goods.
Brittany is a member of the Birmingham chapter of Les Dames d’Escoffier, an international philanthropic society of professional women leaders in the fields of food, fine beverage, and hospitality.
3161 Cahaba Heights Rd
Birmingham, AL 35243