Who we are

Andy Doubrava and Tiffani Ortiz, the chefs behind the nomadic restaurant series Slow Burn and soon to be sixth iteration executive chefs of Nashville's The Catbird Seat, focus on the preservation of wild and sustainable ingredients. Capturing flavors from their travels across the continent, their mobile larder serves as the backbone of Doubrava and Ortiz's DIY “trash to table” culinary concept. Through the scope of their intimate and often blind tasting menus, alongside quirky  a la carte snacks, soon to come to sister restaurant The Patterson House, the chef's recent work disrupts previous perceptions on how to tackle food waste.