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Chef Paul Katz

Chef Paul Katz

Author's details

Name: Chef Paul Katz
Date registered: April 10, 2011

Contact Information

Phone: 312.828.0966

Email: holycow@harrycarays.com
Website: http://www.harrycaraysrestaurants.com
Facebook: http://www.facebook.com/home.php#!/HarryCarays
Twitter: http://twitter.com/#!/HarryCarays

Biography

Paul Katz began cooking at the age of 13, barbequing ribs and stirring up matzo ball soup for friends and family. His passion for cooking led him to a lifelong pursuit of the culinary arts. Chef Katz currently serves as the Corporate Executive Chef of Harry Caray’s Restaurant Group where he oversees the menu concepts and kitchen operations for seven restaurants and an off-premise catering company. HCRG opened its first restaurant, Harry Caray's Italian Steakhouse in Chicago’s River North neighborhood in 1987, followed by additional locations in Rosemont and Lombard. Holy Mackerel!, HCRG’s fresh seafood concept, is also located in Lombard. The more casual Harry Caray’s Tavern opened in 2010 on Navy Pier. HCRG also Harry Caray's Seventh Inning Stretch (Midway Airport’s flagship restaurant), and Harry Caray’s Catering & Events, an off-premise catering company which caters many of Chicagoland's premier landmarks. Prior to joining Harry Caray’s Chef Katz was the executive chef of McCormick & Schmick’s Seafood Restaurant where he operated the Los Angeles and Beverly Hills locations and opened the Reston, Virginia and Chicago operations. Within two years he established the Chicago restaurant as one of the premiere seafood restaurants in the Chicagoland area. Before McCormick & Schmick’s, he was the corporate training chef for Los Angeles’ based Louise’s Trattoria restaurant group that opened nation wide in 1994. In this position he directed menu upgrades, management training and served as executive chef of the Milwaukee, Wisconsin property. Chef Katz also served in various management positions as sous chef and executive chef for the 555 East, Long Beach, California; Ocean Avenue Seafood, Santa Monica, California; and the Roxbury Night Club, Hollywood, California, nationally recognized for its celebrity guest list in the early 1990’s. While at the Roxbury Night Club, he hosted parties for Hollywood’s “A” list catering to guests of New Line Cinema’s Christmas party, Wayne’s World 2 premier and preparing tasting menus for Penny Marshall, Geena Davis, Gregory Hines, Levar Burton and other Hollywood, sports and political personalities. Chef Katz has acted as a media spokesperson for national food brands and associations including the American Butter Institute. His recipes have appeared in the Chicago Tribune, the Jack Daniels Chili Cook-Off cookbook and on Dining Chicago. He also is a seasoned cooking instructor working with numerous boutique and upscale chain specialty stores teaching people how to make restaurant-style food at home with little effort. His classes specialize in demystifying cooking techniques allowing patrons to prepare gourmet meals for any occasion. Chef Katz currently resides in Evanston, Illinois with his son Brady

Latest posts

  1. Steak 101 Finals. Can You Pass The Test? — May 9, 2011
  2. Haray Caray’s Steak Tips — May 2, 2011
  3. Homage to Harry — April 25, 2011
  4. What Is The Difference Between Dry and Wet Aged Steak?? — April 16, 2011
  5. Think You Know Steak? Put Your Palate To The Test! — April 11, 2011

Author's posts listings

2011
May 09

Steak 101 Finals. Can You Pass The Test?

In our video this week, we review the various types of beef we have talked about and offer our Steak Week menus for your consideration and answer our final trivia question, “What is the difference between prime and choice?”

2011
May 02

Haray Caray’s Steak Tips

What’s the difference between dry aged and wet aged steak, grass and grain fed beef or bison and beef?

During steak week, which takes place from May 16th through May 19th, Harry Caray’s will offer four side-by-side steak comparisons with wine pairings. Each selection will be accompanied by detailed tasting notes comparing and contrasting the characteristics of the two different steak options, and explaining how the qualities of the meat influence the choice of wine.

2011
Apr 25

Homage to Harry

Harry Caray, one of the most highly recognized and beloved play-by-play announcers is best remembered for his tradition of singing “Take Me Out To The Ball Game” during the 7th inning stretch and for his famous exclamations: “It might be, it could be, it is! A home run!” and “Holy cow!”

2011
Apr 16

What Is The Difference Between Dry and Wet Aged Steak??

In my blog post last week, I introduced you to Steak Week at Harry Caray’s taking place May 16th through 19th. During that week we will be featuring a different side-by-side steak comparison and wine pairing along with steak and wine tasting notes describing the characteristics of the two different steak options and explaining how the qualities of meat influence the choice of wine.

2011
Apr 11

Think You Know Steak? Put Your Palate To The Test!

When faced with the vast array of steak choices in restaurants and upscale grocery stores, do find yourself wondering: Is Prime really better than Choice? What’s the difference between Grain-Fed and Grass-Fed? Bison or Beef? Dry Aged or Wet Aged? What wine should I choose for which steak?