Chef Katz started his love affair for all things food at a very young age. Growing up in South Jersey surrounded by the bounty of the Garden State, he took an interest in helping his mother prepare family dinner almost every night, which occasionally featured ingredients from their garden.
At age thirteen, Chef Katz made his first career move into the restaurant world, taking a summer job washing dishes. Quickly embracing the kitchen life, he worked his way up to an opportunity cooking on the line after only one season. Shortly after high school, Chef Katz moved to Philadelphia to continue his culinary journey and was soon offered a position as sous chef and then chef de cuisine at Plumpjack Café in Squaw Valley, California.
Upon returning to Philadelphia, Chef Katz began making a name for himself in the city's burgeoning restaurant scene. He helped open the much-lauded Salt before taking his first Executive Chef position with M Restaurant at the historic Morris House Hotel, which has a quaint 30-seat dining room. In 2008, Chef Katz opened his own restaurant, Mémé, to much local and national accolade. He was named one of "four chefs to watch in the U.S." by Esquire's John Mariani and Mémé was awarded "Best Of Philly Brunch" by Philadelphia Magazine.
After many successful years, Chef Katz sold the popular Mémé restaurant to spend more time with his family. Followed by a two and a half year stint as a regional sales manager and company chef for Creekstone Farms Beef, David was named the Culinary Director of honeygrow in 2015 where he brings his passion for product, creativity, and taste to the table.