Tripp Mauldin was born and raised in Alabama, where his love for cooking began under the watchful eyes of his parents and grandparents, who tended a family garden to produce food for family dinners throughout the year. He attended the University of Alabama and graduated with a degree in Finance. With a strong urge to pursue cooking, however, he enrolled at Johnson and Wales University in Vail, CO.
After graduating culinary school, he moved to San Francisco, CA to work with some of the top chefs in the Bay Area, including James Beard Award winning chef Michael Mina, and Sylvain Portay. Eventually he became the chef at Angele Restaurant in Napa, CA working for the Rouas family, the founders of the Auberge du Soleil in Napa Valley. While working in Napa his passion for seasonal ingredients and the relationship between food and wine developed.
After several years in California, Chef Tripp seized the opportunity to return to sweet home Alabama and became Executive Chef of the Montgomery Country Club. After working with Chef Chris Hastings at Side by Side, Chef Tripp comes to Satterfield’s eager to build on the tradition of excellence of this favorite Birmingham diners.