Paul Katz

Vice President, Corporate Executive Chef

As the Corporate Executive Chef of Bottleneck Management, Chef Katz oversees the menu concepts and kitchen operations for all of the company’s restaurants.

Since joining Bottleneck Management in December of 2011, Chef Katz developed an entirely new menu for the Old Town Pour House concept and oversaw its successful opening in March of 2012. His experience, culinary expertise, and leadership ability have proven to be vital in his tenure with Bottleneck Management and his vision will play an integral roll in the company’s future endeavors. His approach and influence is not only a tremendous asset for the kitchen operation, but the overall operation as well.

Before Bottleneck

Prior to joining Bottleneck Management, Chef Katz was the Corporate Executive Chef of Harry Caray’s Restaurant Group where he oversaw the menu concepts and kitchen operations for all of the company’s entities. In his eight year tenure there, he developed entirely new menus for 10pin bowling lounge, Hi-Tops, Harry Caray’s Tavern in Wrigleyville and Navy Pier and Harry Caray’s Catering & Events. He created the menu for the company’s new fresh seafood concept, Holy Mackerel!, and oversaw the opening of five new restaurants.’

Prior to Harry’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, VA and Chicago operations. Within two years he established the Chicago location as one of the area’s premier seafood restaurants. Prior to McCormick & Schmick’s, he was the Corporate Training Chef for Louise’s Trattoria restaurant group that opened nationwide in 1994. Chef Katz has also held Sous Chef and Executive Chef positions with 555 East in Long Beach, CA, Ocean Avenue Seafood in Santa Monica, CA, and the Roxbury Night Club in Hollywood, CA.

Outside of Work

Chef Katz has served 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, Bill Kurtis Tallgrass Cookbook and on Dining Chicago. He is a seasoned cooking instructor, working with numerous boutique and upscale chain specialty stores, teaching techniques for making restaurant-style food at home with little effort. He is the proud father of his son Brady and married to his wonderful wife, Ali.



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