Douglas Katz is the owner and executive chef of fire food and drink at historic Shaker Square, owner of The Katz Club Diner in Cleveland Heights, and Chef/Partner of Provenance, Provenance Cafe, and Catering By Provenance at the Cleveland Museum of Art. Chef Katz will launch the Fire Spice Company in late 2015.

For over a decade, Chef Katz has been celebrated for his unwavering support of local farmers and food artisans. In 2014, the prestigious James Beard Foundation nominated him for best Chef of the Great Lakes Region.

Chef Katz is a national and international advocate for a food system that is sustainable, healthful and local. He serves as a Chef Ambassador for the Monterey Bay Aquarium’s Cooking for Solutions program which promotes environmentally responsible fishing and fish farming. In 2006 he was selected to attend Slow Food’s Terra Madre conference in Italy in which delegates from over 150 member nations share ideas for keeping alive small- scale agriculture and sustainable food production.

Chef Katz has served as President of Cleveland Independents, an organization of 90 locally owned restaurants, which nurtures and promotes local independent restaurants. He is a past board member of Positively Cleveland, and currently serves on the board of The Countryside Conservancy in the Cuyahoga Valley National Park. He consults frequently with media and civic leaders on local food initiatives. Chef Katz was named a Champion of Sustainability in 2011, by the group Entrepreneurs for Sustainability. In 2010 he was recognized in Crain’s Cleveland Business “Who’s Who, 150 names to know in Northeast Ohio.”

Chef Katz is a graduate of the Culinary Institute of America and holds a B.S. from the University of Denver School of Hotel and Restaurant Management. Prior to opening fire he served as executive chef of Moxie the restaurant, and worked at other acclaimed restaurants including The Little Nell, in Aspen, Colorado and Wildwood Restaurant in Portland, Oregon.


culinary institute of america
hyde park, new york
a.o.s. degree in culinary arts,
april 1994

university of denver
denver, colorado
b.s.b.a. hotel and restaurant management
november 1991

awards and career highlights

james beard award nomination best chef of the great lakes 2014
cleveland independents, board president, 2009-2011
crain’s cleveland business “who’s who, 150 names to know in northeast ohio”  november 2010
cooking for solutions, celebrity chef ambassador at the monterey bay aquarium, 2007 – 2011
art of the table, salt lake city olympics, february 22, 2002
food network appearances, rachel ray and unique eats
reader’s digest, rising star of american cuisine, august 1999
james beard foundation dinners, host chef, april 1999, may 2000, april 2003, may 2004
five star sensation, a benefit including celebrity chefs, june 1999 and june 2015
esquire magazine, the best new restaurants of 1998

professional history 

fire spice company
cleveland, ohio
owner, launching fall 2015

provenance at the cleveland museum of art
cleveland, ohio
chef/partner, since 2012 (current)

the katz club diner
cleveland heights, ohio
chef/proprietor, since 2012 (current)

fire food and drink
cleveland, ohio
owner/executive chef, since 2001 (current)

moxie, the restaurant
beachwood, ohio
executive chef – douglas katz

the little nell hotel
aspen, colorado
executive chef – george mahaffey

wildwood restaurant
portland, oregon
executive chef – cory schreiber

boston harbor hotel
boston, massachusetts
executive chef – daniel bruce