On this episode we are grateful to have Chef Doug Katz, Todd Thompson, and Chef Cameron Pishnery, who together work under the umbrella organization Edgewater Hospitality and have been together for over a decade. Since the closing of Fire, after 20 years, in 2020, they experimented with several concepts during the pandemic and have now opened 3 restaurants: Zhug, Amba and most recently Kiln. Doug also consults with the Cleveland Museum of Art, Cleveland Clinic and Monterey Bay Aquarium. Doug and Todd, with Cameron by their side, have been named a 2025 James Beard Award semifinalist for best restaurateur.

Please visit our website https://eatbetterfoodtoday.com for this week's recipe, interviews, books, research, videos.

Look for information on Doug, Todd and Cameron at https://edgewaterhospitality.com

Other Mentions – Allergies - https://allisonrosefoundation.org/

What’s In Season https://www.seasonalfoodguide.org/

Cleveland Kitchen: https://www.clevelandkitchen.com/

Segment Notes:

Breakfast 2:30

The Journey: Personal Stories, Inspirations 3:11

Navigating Challenges: Growth Amidst the Pandemic 5:36

Diverse Concepts: The Unique Flavors of Each Restaurant 7:21

- Crafting Atmosphere: The Experience of Dining

The Food. Sourcing Ingredients: The Importance of Local Produce 11:00

Dietary Trends: Adapting to Customer Needs 18:54

A Food Allergy Commitment 22:17

Cooking at Home: Encouraging Simplicity and Freshness 23:35

Travel and Culinary Inspiration 29:46

The Role of Hospitality in Dining 32:45

The Recipe: Quick, Simple, Healthy Chicken 36:47

This Podcast is a production of Sante Strategies, LLC. Sante translated is - Health Means Everything.

This is the company I have started to begin this health and longevity journey, focused on food.

Disclaimer: We are sharing our experiences on this Podcast. Please be sure to consult a medical professional.