Andy Doubrava is the Executive Chef of The Catbird Seat in Nashville, where he leads the restaurant alongside his wife, Tiffani Ortiz, as it enters a new phase at its location in the Bill Voorhees Building. The pair took over the kitchen in September 2024, becoming the sixth chef team to guide the restaurant’s evolution.
Before arriving in Nashville, Doubrava developed his approach through years of experience across North America, as well as through Slow Burn, the nomadic culinary series he co-founded with Ortiz. The project brought the duo into leading kitchens, including MICHELIN-starred Published on Main and James Beard-nominated Emmer & Rye, shaping a style rooted in seasonality and environmental awareness.
Doubrava first met Ortiz in 2011 at The French Culinary Institute and reconnected with her in 2017, when both were exploring new approaches to food waste and sourcing. He later returned to the restaurant world in Los Angeles, joining Rustic Canyon as Executive Chef in 2018, where he led the restaurant to its first MICHELIN star with a focus on ingredient-driven, sustainable cooking.
Through Slow Burn, Doubrava and Ortiz traveled more than 45,000 miles across North America, hosting pop-ups and collaborative dinners that emphasized a close relationship between food, place, and process.
Now at The Catbird Seat, Doubrava brings that experience into a permanent setting, continuing to develop menus that reflect his commitment to sustainability, seasonality, and a strong sense of place.
