Tiffani Ortiz is the Executive Chef of The Catbird Seat in Nashville, where she leads the restaurant alongside her husband, Andy Doubrava, in its next chapter at its new home in the Bill Voorhees Building. The duo made their debut at the restaurant’s signature U-shaped counter in September 2024, marking the sixth iteration of chefs to take the helm.
Before settling in Nashville, Ortiz built a reputation through Slow Burn, a nomadic culinary series she co-founded with Doubrava. The project took the pair to kitchens across North America, including MICHELIN-starred Published on Main and James Beard-nominated Emmer & Rye, where they developed a dynamic, climate-conscious approach shaped by years of hands-on experience.
Ortiz first met Doubrava in 2011 at The French Culinary Institute and reconnected with him in 2017 over a shared commitment to rethinking food waste. Moving beyond traditional restaurant kitchens, she spent time working in regenerative agriculture, gaining firsthand insight into sourcing and sustainability.
Her work with Slow Burn, launched in 2022, brought that philosophy to life through a roving dining concept that spanned more than 45,000 miles across North America. Through pop-ups and collaborative dinners, Ortiz helped shape an approach that blends fine dining with a deeper exploration of place, seasonality, and resourcefulness.
At The Catbird Seat, Ortiz continues to build on that foundation, crafting menus that reflect her commitment to sustainability, seasonality, and storytelling.
