A pillar of the Cleveland culinary scene for over two decades, Chef Douglas Katz is a master of global, fire-kissed flavors. After years of defining farm-to-table cuisine at the legendary Fire Food and Drink, Chef Katz pivoted to explore the vibrant flavors of the Middle East and India through his two acclaimed concepts, Zhug and Amba. A graduate of the Culinary Institute of America, his vegetable-forward approach and commitment to sustainable Midwestern agriculture has made him a perennial favorite of the James Beard Foundation and a leader in urban culinary renewal.
On this episode of The Chef’s Garden, Chef Katz explores the world of early season tomatoes with Farmer Lee Jones and creates an Indian-inspired tomato and lentil dish at the Culinary Vegetable Institute.
Watch Episode One: Chef Douglas Katz
Make this recipe at home: Indian-Inspired Summer Tomato and Black Lentil Salad
More About Chef Katz
Chef & Co-Owner: Edgewater Hospitality
Chef & Proprietor: Zhug, Amba & Kiln
Follow on Instagram: @chefdouglaskatz
Notable Accolade: 2025 James Beard Award semifinalist for Best Restaurateur