Management Team

Doug Katz


I began working in professional kitchens as a teenager at Z Contemporary Cuisine and Shujiro.

After receiving a business degree in hotel and restaurant management from the University of Denver, I went to the Culinary Institute of America, where I graduated with an associate’s degree in culinary arts.

After CIA, I went to work at the Boston Harbor Hotel under Chef Daniel Bruce. From there, I moved to Portland, Oregon where I spent two years working for Cory Schreiber at Wildwood. And after Portland, I went to Aspen, Colorado for several years to work for George Mahaffey at The Little Nell Hotel. In 1997, I moved back to Cleveland to become the Executive Chef at Moxie. We received many accolades including one of Esquire Magazine’s 25 best new restaurants of 1998.

I left Moxie to open fire, food and drink at Shaker Sqare in 2001. Fire is a modern American bistro with a focus on local, seasonal ingredients and classical techniques. I am thrilled to take what I’ve learned from nearly 12 years at fire and translate it to a fresh, fun diner concept at the Katz Club.

Todd Thompson

Director of Operations

Prior to graduating from Kent State with a degree in English, I spent my teenage years working at a winery in Madison, Ohio. That, in combination with working my way through college in various restaurant jobs, led to a career in hospitality.

Some of my early roles in management include Pier W and Parker’s Restaurant. The latter is where I received my real education in food. Parker Bosley’s focus on fresh and local left an indelible impression. From there, I became the service manager for Bluepoint Restaurant in Cleveland and then worked in hospitality management for InterContinental Hotels. I am a Certified Specialist of Wine and wine continues to be a passion of mine.

Theresa Szentendri

Barista Manager

I have over eight years barista experience including training, menu development and production, and cafe managing.

In addition I have traveled to judge the prestigious SCAA Barista Competitions for several years. My goal is to grow the coffee culture and appreciation in our community by providing world class beverages to our guests!

Eric Mattimore

Bar Manager

I was born and raised in Ohio and I have deep roots in Cleveland. My grandparents owned the Lorain Fulton bakery just blocks from the West Side Market. I'm looking forward to serving our guests in the bar car.


Catering Manager

Doug Katz holding burger


shortrib chilaquiles

soft scrambled local farm eggs, black beans, crispy tortillas, salsa verde, pickled chiles, amish cheese, cilantro & local feta

roasted hangar steak

smash browns, brussles sprouts, sauteed onions, pastrami, parmesan aioli & classic chimichurri

romaine hearts salad

roasted beets, green beans, baby red potatoes, bleu cheese, grape tomatoes & balsamic vinaigrette. add smoked local chicken for $4

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Coffee Counter

You say it's not your birthday?

Birthday Cake Slide Buncha birthday cakes

No problem.


Bar Car

The Bar Car at the Katz Club was the result of one question, what is our kind of bar? It had to be a sleek, cozy, hand crafted, Cary Grant gibson in a wifi world kind of place. A Raymond Chandler mahogany bar top mystery with ice tinking in a highball glass sort of joint. Traditional and familiar, but worlds away from anything that happened before five o'clock.

libation specialties

Hand made cocktails & Champagne

the menu

Freshly shucked oysters, world-class cheese and a selection of small plates

The best ingredients, people with a passion for cocktails and an intimate setting make the bar we have always wanted.