EKMH Innovators Interview Series
An interview series spotlighting global tech influencers, disruptors, visionaries, and of course, innovators.
Happy Thanksgiving to all of my American readers! ‘Tis the season!
During this festive time of year, delicious food, cocktails, restaurants, dinner parties and celebrations become top of mind. In order to embrace and kick off the holiday season, this week’s interview features Cleveland Restaurateur, Entrepreneur and Chef Douglas Katz.
Innovation makes life more interesting. Period. In order to stay fresh, restaurant entrepreneurs travel, read, experiment with ingredients and methods, presentations and timing. CIA grad Katz continues to lead the charge. Since opening fire restaurant in Cleveland eighteen years ago, Chef/Proprietor Katz has not only ignited toothsome growth of the Cleveland restaurant scene, his entrepreneurship has also extended admirably into community development and activism. This past week Katz opened Zhug, a 2,000-square-foot, 75-seat restaurant space, that showcases Middle Eastern and Mediterranean cuisine.
EKMH: Congratulations on opening your newest restaurant Zhug in Cleveland’s Cedar-Fairmount district! How has your prior restaurant experience shaped the creation of this new Middle Eastern and Mediterranean spot?
Doug Katz: At fire, my first restaurant on Shaker Square in Cleveland, Ohio, we have used our tandoor oven oven to make roasted meats and fish, as well as traditional Indian naan. Over the years, the tandoor inspired us to learn more about spices and how to make great ethnic dishes using spice. We toast and grind spices and incorporate these great flavors into our flavorful dishes at just the right time. In 2016, I launched Fire Spice Company. We produce recipe and spice boxes for the consumers to use in their home kitchens or to purchase as gifts for their families and friends.
After this launch, we opened a fast casual food hall stall, called Chutney b. Our focus is on Indian, Thai and Moroccan rice bowls. We prepare these dishes using traditional cooking methods and top the bowls with flavorful Indian style chutneys. After opening this concept, I decided to focus on Middle Eastern and Mediterranean dishes at Zhug in Cleveland Heights. We serve mezze or shareable plates with intense flavors using the spices popular in these regions.
EKMH: The restaurant business requires hands-on management, what advice do you have for building and maintaining multiple successful teams in multiple locations? How do you hire wait staff versus chefs?
Doug Katz: First and foremost, I think the leadership has to guide the value system in an honest and authentic way. I have guided my team from day one at fire by working alongside every employee and giving them the understanding as to how they impact the guest and the overall experience. The employee sees that I am working hard each day to make the guest experience the best it can be.
I am a delegator, but I am also available and present as often as possible. I have been able to grow the right teams through this important approach. We start our new teams with key longtime employees that can help me instill this value system in others. We need to hire the right people for the job, wait staff must be friendly and must enjoy customer service and human interaction. These are the basics, but then they must work well in a team and must appreciate the experience we provide. A chef has to have good basic training, but also must enjoy serving the guest. We hire friendly people that will work well with others and we train the cooks with the skills needed to prepare the best food. We expect the chefs to have basic sanitation skills and they must exhibit good organizational skills.
EKMH: Please share an update about your companies. How do you see your companies growing in the next decade? What advice do you have for other entrepreneurs growing their brands?
Doug Katz: I have fire, chutney b., zhug and Fire Spice Company. We also own and run the fire catering commissary and I am the chef partner at Provenance at The Cleveland Museum of Art. We have grown quite a bit recently and plan to take a year to review our businesses and strengthen the ones we have, as opposed to opening other new ones. I often look at my business and use the game of Risk as a model. I like having strong small businesses and want to make sure I am well protected against unknown outside factors including economy, competition and unknowns in general.
EKMH: You have helped lead significant revitalization in Cleveland. Why choose up-and-coming neighborhood locations for your restaurants? How would you encourage other entrepreneurs to invest in their communities?
Doug Katz: I have chosen to open many businesses in and around the neighborhood in which I live. I like knowing my customers and like investing in my neighborhood to make it stronger and better for all in our community. I chose locations that have complimentary businesses that are owned by passionate and professional entrepreneurs that also care about the neighborhood in which we are located. I would encourage others as it only makes your neighborhood more fun and of value to all who live close by.
EKMH: How do you “make up” for all the holidays, weekends and evenings that you are working? How do you maintain a healthy work-life balance?
Doug Katz: Karen and I are both artists and we are both really creative people. We love sharing our love for the creative and fun things that we can locally and on our trips away. We do have times when we pass each other in the night, as many couples do, but we have our mornings, afternoons and times away together. We both love what we do and that helps to bring joy into our marriage and our lives. We try to teach our kids how important it is to love what you do and to enjoy every moment you have!
EKMH: Your delectable seasonal menus reflect your global adventures. Which countries’ cuisines are next on your list to taste? Which books will you bring on your next vacation?
Doug Katz: I would love to go to Peru and Mexico next. I want amazing corn tortillas and great ceviche:). I love reading entrepreneurial books and plan to read Traction by Gino Wickman. I hope to get away in January.
EKMH: Favorite meal of all time?
Doug Katz: My favorite meal of all time is hard to say. I love most of my meals. I love local amazing food. Most recently I think of Prawns from Barcelona and Cadaqués and meat and fish dishes that I experienced last summer in Copenhagen.
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Below please find some delectable recipes to spice up readers’ upcoming holiday meals. Readers may purchase Fire Spice Company packets here or opt to blend their own spices.
HARISSA ROASTED CHICKEN THIGHS
Prep Time: 20 min | Cook Time: 50 min | Serves: 4
INGREDIENTS:
Fire Spice | Harissa packet
1 T Kosher salt
8 chicken thighs, bone-in and skin-on
2 T canola oil
1 1/2 C yellow onions, peeled, diced
1 T garlic, peeled, minced
3 T fresh jalapeño, stemmed, minced
2 red bell peppers, stemmed, seeded, diced
1 C water
1 T sherry vinegar
HOW – TO
Preheat oven to 425° F and reserve 1 T of Fire Spice | Harissa packet. Rub chicken thighs with 2 tsp of salt and remaining Fire Spice | Harissa packet. Place a large, ovenproof skillet over medium-high heat. When hot, add the canola oil, then add chicken, skin side down, and cook 2 min. Reduce heat to medium, and continue cooking until the skin is golden brown. Flip chicken thighs, cook another min and remove to a plate. Add the onions and remaining salt. Stir for 1 min. Add garlic, stir and cook for another 2 min, then add jalapeño and red peppers, stirring occasionally for 4 min. Add reserved contents of Fire Spice | Harissa packet and cook until fragrant, about 3 min. Add water, bring to a simmer and return chicken, skin side up to the skillet. Place skillet into the oven and bake for 30-40 min, or until chicken is fully cooked. Remove chicken from the pan and keep warm on a serving platter. Add sherry vinegar to the pan and scrape mixture into the blender. Blend until smooth. Serve chicken with sauce and couscous or your favorite grain.
And to kick back after a long day of celebrations, try this cocktail.
HOLIDAY MULLING SPICE COCKTAIL
Prep Time: 5 min | Cook Time: 1 hr | Serves: 6 – 8
INGREDIENTS:
Fire Spice | Mulling packet
1/2 gallon apple cider or 2 bottles of Pinot Noir or other light red wine (750 ml)
3 strips of fresh orange peel
1 pinch Kosher salt
HOW – TO
Place liquid, orange peel, salt, and all contents of Fire Spice | Mulling packet into a 2-quart sauce pot.
Bring to a boil over high heat. Reduce heat to low and gently simmer for 1 hr. Strain and serve hot.
What’s for dinner after Thanksgiving dinner? For additional delicious ideas and recipes from Chef Doug Katz’s kitchens, please click here.
Happy Holidays at fire. Stopping through Cle anytime soon? Don’t miss a meal at fire!
*Disclaimer: The views and opinions expressed in this series are those of the interviewees and do not necessarily reflect the views or positions of any entities they represent.
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