By Marisol Acosta
Photos courtesy of 32 Shea
32 Shea General Manager Chadd Satterfield won Restaurant Manager of the Year at the 2024 Foodist Award Ceremony held recently. For the past decade, the Arizona Restaurant Association has honored the hard work and ingenuity of the hospitality industry’s shining stars in this prestigious awards event.
Located on the corner of 32nd Street and Shea Boulevard, 32 Shea has become a cornerstone through the years as a flex dining spot. In the morning it serves as a bustling cafe where you can grab a quick bite inside or at the drive through or sit at the counter top. At night guests can sit down to a finer dining experience. A flex dining experience, you will often see many different community members enjoying the space in different ways whether it’s a casual meeting or a date, which gives 32 Shea a unique feel and invitation to “come as you are.”
GM Chadd Satterfield’s journey is one of hard work and perseverance. Having started as a dishwasher at a different establishment, within six years, Chadd worked his way up the ranks of different positions which ultimately landed him at 32 Shea. Satterfield attributes his drive to create pleasant experiences for guests and staff alike to his first boss and mentor, Janeth Moore of POV Foods. Her encouragement to move into managerial positions to gain experience being responsible for guest and staff experiences made it clear to Chadd that this was what he ultimately wanted to do. “Making an impact on people inside and outside of work and being able to enjoy doing it is the ultimate goal,” he says.
Taking on the job as general manager came with tasks ready to be worked through. In 2022, 32 Shea planned renovations for their 700-square-foot location. There were a few things that came to mind including the need to comfortably host guests and staff as a top priority. “Our biggest reward [from the renovations] is extra space for the guests and the team to work in,” says Satterfield. “It was much needed with the volume that we were doing every year.”
Some innovations that Satterfield was proud to implement is a Supper Club. Every other month, the restaurant offers a private dining experience where the Head Chef presents a four- to five-course menu. Offering two time slots, the guest list is capped at 40 people. To curate a more intimate experience, the patio is closed off and the aesthetics of the interior changed to create a dinner to be remembered. Another event that is held there every other month is a wine and cheese event. It features five locally sourced cheeses paired with a carefully chosen list of wines, bringing local businesses together in collaboration. In July, they will be launching an app to offer guests an easier ordering experience.
When asked what it means to him to win Manager of the Year, Satterfield says he is honored to receive it and shares his thoughts. “For me, I think it’s important to remember that I can always learn and can always grow.”
