The Chef

John Satko is a Seattle native, who started his culinary career in his grandmother’s kitchen at a very young age. At age16, he enrolled at the Occupation Skills Center (OSC), where he was awarded bronze, silver and 2 gold medals in competition.  He later continued his education at the Culinary Institute of America and Le Cordon Bleu.  

Chef Satko was fascinated by the idea of traveling to other regions to understand their cuisines and joined a circuit of seasonal chefs. He traveled  the seasonal circuit with a core team from 1988 to 1994, experiencing the positions of Sous Chef and Executive Chef at various 4 and 5 star resorts and hotels.  

His passion for developing cutting edge Caribbean Fusion cuisine led him to Thailand in 2001 to master the art of Thai cooking at the Chiang Mai Thai Cookery School in Chiang Mai and the Mandarin Oriental in Bangkok.  

Over the next 12 years, he oversaw culinary operations, in the position of Executive Chef, at hotels and resorts in the Bahamas, US Virgin Islands, Switzerland and Puerto Rico.  

Having honed his skills abroad, Executive Chef Satko began consulting and catering to companies to include the Sapphire Beach Resort, Blue Water Grille, DEI Incorporated, Caneel Bay, Carmine’s Gourmet Market, Basin Harbor Club, Sportsman’s Cove Lodge and Casino Aztar.     

In joining the staff of the Brasserie Margaux, located in the Warwick Seattle Hotel, Executive Chef Satko builds upon the restaurant’s excellent reputation. A Northwest restaurant with strong French accents and a comfortably informal atmosphere, it offers a menu focusing on the best and freshest of the season, a wide-ranging wine list, and a full bar for casual outings.