Executive Chefs | The Catbird Seat

Chefs Tiffani Ortiz and Andy Doubrava are the Executive Chefs of The Catbird Seat in Nashville, TN, where they lead the award-winning, ever-evolving culinary incubator into its next chapter at its new home in the Bill Voorhees Building in Nashville. The duo made their debut at the original iconic U-shaped counter in September 2024, marking the sixth iteration of chefs to take the helm. 

Before settling in Nashville, Ortiz and Doubrava built a reputation for their nomadic culinary series, Slow Burn, a project that brought them to top kitchens across North America, including Michelin-Starred Published on Main and James Beard-nominated Emmer & Rye. Their approach, a dynamic, climate-conscious exploration of food, was shaped by years of hands-on experience. 

Ortiz and Doubrava first met in 2011 at The French Culinary Institute, but it wasn’t until 2017 that they reconnected, both professionally and personally, over a shared commitment to rethinking food waste. Trading traditional restaurant kitchens for farm fields, they immersed themselves in regenerative agriculture, gaining first hand insight into how mindful sourcing can redefine dining. 

This philosophy guided Doubrava’s return to the kitchen in Los Angeles at the award-winning Rustic Canyon in 2018 as Executive Chef, where he led the restaurant to its first Michelin Star through a sustainable, ingredient-driven approach. Meanwhile, Ortiz cultivated her own path, hosting a series of pop-ups that ultimately evolved into Slow Burn in 2022, a roving culinary concept that defied conventions and brought the pair coast-to-coast six times in over two years. Alongside their two dogs, a mobile larder, and a cargo trailer hitched to their Subaru, they logged more than 45,000 miles, staging engaging dining experiences that blurred the line between fine dining and exploration. 

Now, Ortiz and Doubrava turn the page from tour to residency, bringing their years, and miles, of cross-continental experience to The Catbird Seat. Here, they continue their creative journey, crafting menus that reflect their deep-rooted commitment to sustainability, seasonality, and storytelling.