Aerlume is a fast-paced, entrepreneurial environment. Individuals who are self-starters, committed to high standards, and delivering unparalleled service thrive on our team. Our company was built on seven key pillars that drive our company forward, which include: Individual Responsibility, Professionalism, Stewardship, Action-Oriented, Free Enterprise, Building a Strong Community, and Heritage of Hospitality. If you have a can-do attitude and heart for hospitality, we’d love to hear from you!

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Cecilia Satterthwaite

General Manager

Aerlume general manager, Cecilia Satterthwaite has a true passion for precision and a perfectly orchestrated symphony in a dining experience. Cecilia’s path to the Fire & Vine Hospitality team began with an Espresso Martini at El Gaucho Tacoma years ago. She says that when she opened the red door for the first time, she knew she was in the right place and that she hoped to eventually join the company. She began as GM at Aerlume in October 2021.

An industry veteran for nearly 14 years, Cecilia began working as a dishwasher before working her way up to a management role. She credits her time at The Social Bar & Grill for igniting her love of the hospitality industry, thanks to strong mentors and a memorable occasion serving the soldiers of the 3rd Battalion, 1st Special Forces where she was presented with an award for her selfless service and support of their group.

Cecilia is a Pacific Northwest native and she and her husband, Ryan, live with their dog Kody in Tacoma, WA. Cecilia has a secret talent for the hoola-hoop and her laugh lights up a room. She enjoys photography, baking, camping, concerts, traveling, and wine tasting with friends.

Douglas Jones

Douglas Jones

Executive Chef

Chef Douglas Jones describes himself as always curious about figuring out how things work and then figuring out how to improve upon them.  This curiosity makes him a talented chef and would have made him a good computer engineer, which was his field of study until he got his first restaurant job as a dishwasher and fell in love with the industry.  The Tennessee native decided to move to Chicago for culinary school at Le Cordon Bleu, while also working full time. Since then, he has been a chef in restaurants including Tulio, Emory’s on Silver Lake, and Kayne Prime in Nashville.

Known for being light-hearted and calm under pressure, Douglas says he takes his work seriously, but not himself.  In his role as executive chef at Aerlume, he hopes to continue to learn and help guests to experience the versatility of farm to table products with seasonality as the focus.

Douglas strives to find great work and life balance to be emotionally and professionally fulfilled and challenged.  He grew up in a large family with 8 children, and he and his wife have two of their own, as well as three large dogs.  He likes to relax by snowboarding, 3D printing, wood working and general carpentry projects.

Caitlynd Davison

Event Director

Event Request

Sherrill Gossett

Wine Captain

Stephan Phelan

Spirits Captain

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