#94: Chef Douglas Katz (Amba, Chimi, Zhug)
Lay of The Land's conversation today is with Chef Douglas Katz.
For the past 25 years, Doug has focused on creating fulfilling experiences for Clevelanders to enjoy. As chef & owner of Zhug, Chimi, and Amba here in Cleveland, his driving purpose is to spread joy through meaningful experiences and shared passion. Doug is also a chef & partner of Provenance at the Cleveland Museum of Art, as well as the former chef & owner of Fire Food and Drink — which operated in Shaker Square for more than 20 years.
Doug is passionate about using fresh, high-quality ingredients with integrity and throughout his career has been celebrated for his unwavering support of local farmers and food artisans. He advocates nationally and internationally for sustainable, healthy and local food systems, and frequently consults with media and civic leaders on local food initiatives. He is an advisor for Seeds of Collaboration Tahini and Smart Soda. He also serves as a chef ambassador for the Monterey Bay Aquarium’s Seafoodwatch program, which promotes environmentally responsible fishing and fish farming, and as a consultant for Perfectly Imperfect Produce, which aims to reduce food waste and improve healthy food access. He also serves on the board of the Countryside in the Cuyahoga Valley National Park and has held leadership positions with Destination Cleveland and Cleveland Independents, an organization of 90 locally owned restaurants that nurtures and promotes local independent restaurants.
Esquire magazine named Zhug one of America’s best new restaurants in 2020 and back In 2014, the prestigious James Beard Foundation nominated Doug for Best Chef of the Great Lakes Region.
Doug’s passion for his work is inspiring. It’s hard not to be a huge fan of Doug if you’ve gone to any of his restaurants and witnessed the care and attention he and his team provide to create the best experiences — I loved hearing about Doug’s passion for service & food and his journey to become one of Cleveland’s most renowned restauranteurs and chefs. Please enjoy my conversation with Chef Douglas Katz.
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Learn more about Amba
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