Chef Britt-Marie Horrocks

Britt-Marie Horrocks is a trained pastry chef and chef educator who pairs her appreciation for French tradition with a distinctive personal flair. After graduating college with a pre-med degree, she exchanged her scrubs for a chef’s coat and enrolled at Western Culinary Institute, a Le Cordon Bleu program in Portland, Oregon. Upon graduation she honed her skills in restaurants from France to New York City, eventually landing in Cleveland.

Britt owned and operated Coquette Patisserie, a small pastry business, for 10 years leading to the bricks-and-mortar pastry shop and eatery in University Circle in 2014, which received local and national accolades. In 2018, she joined Levy Restaurants as the pastry chef at the Huntington Convention Center of Cleveland.

Britt has worked as a chef educator recreationally and professionally for over 20 years, teaching students at cooking schools in Oregon, New York, Connecticut, and Ohio. She prefers hands-on teaching, believing students benefit most from experiential learning. She is most excited when she sees the sparkle appear in her student’s eyes as they begin to appreciate the magic of their work.

Guest Chef Douglas Katz

For the past 25 years, Chef Douglas Katz has focused on creating fulfilling, transportive experiences for Clevelanders to enjoy. As chef/owner of Zhug, Amba and soon-to-open Chimi, his driving purpose is to spread joy through meaningful experiences and shared passion. Chef Katz is also chef/partner of Provenance at the Cleveland Museum of Art, as well as former chef/owner of fire food and drink — which operated in Shaker Square for more than 20 years.

Chef Katz is passionate about using fresh, high-quality ingredients with integrity. Throughout his career, he has been celebrated for his unwavering support of local farmers and food artisans. He advocates nationally and internationally for sustainable, healthful and local food systems, and frequently consults with media and civic leaders on local food initiatives. Chef Katz 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. He served on the board of 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. In 2014, the prestigious James Beard Foundation nominated Chef Katz for Best Chef of the Great Lakes Region. In 2010 he was recognized by Crain’s Cleveland Business, “Who’s Who, 150 Names to Know in Northeast Ohio.” He graduated from the Culinary Institute of America and also earned a Bachelor of Science degree from the University of Denver School of Hotel and Restaurant Management. Prior to opening fire food and drink, he served as executive chef of Moxie the restaurant (Cleveland, OH) and worked at acclaimed restaurants including The Little Nell (Aspen, CO) and Wildwood Restaurant (Portland, OR).

In his free time, Chef Katz enjoys traveling and exploring the world and other cultures through food — and then sharing those experiences in his restaurants. He also loves relaxing at home with his family and much-loved dog, Arlo.