Conversations with Sidney Walker Bowen and Tara Satterthwaite

Today we’d like to introduce you to Sidney Walker Bowen and Tara Satterthwaite. Them and their team share their story with us below:

Walker Bowen, the executive chef, and owner of Lib’s Diner- Food Truck/Mobile Eatery hales from Greenville, NC. He began his culinary journey there in 2004 where he gained his early experience in classic southern. He executed a variety of responsibilities and performed a myriad of kitchen duties before deciding to attend formal training. Combining his love for nature and food, he moved to Asheville, NC, and began attending Asheville-Buncombe Technical Community College. During his course work, he had the honor of obtaining an internship at Magnolias located in Charleston, SC, where he studied directly under Chef Kelly Franz. Here he was able to combine his southern style with the copious number of French techniques learned from his formal training. His true passion, however, is in the art of smoked meats. While studying under some of the most experienced chefs in the industry, he was able to spend a considerable amount of time as a pitmaster. After graduation in 2014, he held positions at several high-volume scratch kitchens including Packs Tavern and the original Tupelo Honey both located in Asheville. 

Returning to Charleston in 2018, Walker has not only played an integral role in the opening of several new restaurants, but he also had the opportunity to plan, prepare, and serve from a food truck for large events such as birthdays and weddings. After joining the team at Saltwater Cowboys as Sous Chef, he was transferred and promoted to Executive Chef. Recently, Walker has coupled his passion, knowledge, and love of food to the next level by undertaking his dream of operating his own food truck based out of James Island, South Carolina. 

Tara Satterthwaite started her culinary career at Andy’s Cheesesteak and Cheeseburgers when she was 16 years old. She worked there for a little over 5years. During that time, she was brought into the kitchen and trained on the line as well as waiting tables. On a slow night, there was a good chance if you came in, she would take and cook your order! Following her boyfriend at that time (Walker Bowen) to Asheville for him to attend Culinary School. She bounced around at a couple of different spots in the area before finding her home at Wicked Weed Brewing. She was one of the first employees hired and trained. She stayed there for a little over 5 years before moving to a smaller fine dining restaurant called Storm Rum Bar and Bistro. There she got to work with Executive Chef Owen McGlynn former Chef of High Cotten. She stayed there for almost three years before moving to Charleston. Here in town, she played a key role in the opening of Melfi’s. Staying there for almost 2 years before moving to Le Farfalle where she stayed until covid hit. 

Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
We have definitely had some bumps along the way. Going from working in restaurants where there is some basic consistency day to day. To literally everything changing event to event. We feel like now almost been established for two years (August 14th) we have figured out most of the kinks. That being said we are still learning new things every single day. 

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
We are a classic diner with a culinary twist. We specialize in freshly made-to-order Smash Burgers and Smoked meats. Our claim to fame is our Classic Carolina Smash Burger. It is topped with Mustard, Chili, Onions, Creamy Coleslaw and American Cheese served on a Brioche Bun. We are extremely proud of the fact that we are able to use family recipes dating back to the late 1960s passed down from the Libs short of Elizabeth. What sets us apart from others is the amount of love and care we put into our product. We are extremely proud of the following we have developed. It’s amazing how many customers return over and over again for the same item they had two or three days ago. It warms our hearts and truly thankful. 

What are your plans for the future?
A small brick-and-mortar would be a dream come true. A place the trailer could call home and we would focus on creating more menu items. Ideally, we would serve only breakfast and lunch. 

Pricing:

• Burgers are $13 to $15
• Sammies are $13 to $15
• Bites $10 to $13
• Drinks $2 to $3

Contact Info:

• Website: www.libsdiner.com.
• Instagram: www.instagram.com/libsdiner
• Facebook: www.facebook.com/libsdiner