Partners
Howard Katz is the President of Wildfire.
As a consummate operator, who has worked as manager of more
than 15 different restaurant concepts, Katz brings to LEYE
his understanding of the importance of consumer expectations
in this ever-evolving marketplace.
As Senior Executive Vice President of Operations, Katz' goal is to continue developing and expanding new and existing concepts within LEYE. He has the ability to change with trends as well as the foresight to know how to capitalize on these opportunities. Focusing with laser-like precision on all key elements of the restaurant, from the food and service to the ambiance and experience, is his forte. It is this unique ability that allows LEYE restaurants to grow and ensures their success.
Rarely seen at the corporate office, Katz spends most of his time among the hustle and bustle of the restaurants. He works on a daily basis with employees in both the front and back of the house, instilling in his team the importance of the philosophies upon which LEYE was founded. "This industry is built upon relationships," he explains. "LEYE is deeply rooted in this belief, and it is that thinking that has built the foundation for our continual growth." Katz credits the dynamic relationships forged with his employees and his diverse clientele as well as the high level of energy in the restaurant community as the source of his enjoyment in working within the industry.
Katz' extensive background combines a keen mind for business and creativity, mixed with a passion for people and great food. Katz began his restaurant career in high school as a hamburger cook at the Ground Round in Morton Grove, Illinois. Then, just after receiving his bachelor's degree in Restaurant Management from the University of Illinois in 1982, Katz was hired by LEYE. Working as the #4 manager for Lincolnwood's Bones, Katz was eager to prove his abilities and wore his passion for the business on his sleeve. It was this refreshingly young approach that got him assigned to help out at The Great Gritzby's for several months. He continued to prove himself and was asked to join the management team at Jonathan's, where he worked for a little over a year before being promoted to General Manager at age 23, the youngest GM in LEYE history. From Jonathan's he was sent to Fritz, That's It! Then in 1985 Katz was presented with a golden opportunity, he became part of the team that opened Café Ba Ba Reeba, LEYE's successful Spanish restaurant. After the opening Chef and Partner Gabino Sotelino invited Katz to Spain to learn about Spanish cooking such as paella and tapas and to gain an understanding of the influence it had on the Spanish culture. Armed with a head full of knowledge and new ideas he returned to put his new lessons to work.
In 1989, Katz was promoted to Partner with LEYE at the young age of 28, again the youngest partner in LEYE history. As Partner he was afforded the opportunity to share his knowledge and knack for creating new concepts including Tucci Benucch, Tucci Milan and Tucchetti in Arizona. As an integral member of the opening team of Tucchetti, Katz spent months in Arizona with Joe Decker, LEYE Partner and Executive Chef, helping the restaurant to get on its feet. Together Katz and Decker made a great team. Katz handled the operations and all of the details of the restaurant while Decker experimented in the kitchen creating the menu. After a few months of being open Tucchetti received a 4 star review, which signified to LEYE and industry watchers that Katz and Decker were capable of making a restaurant outside of the Chicago market succeed. Katz then spent the next few years expanding LEYE outside of the Chicagoland area. He opened Tucci Benucch and Twin City Grill in Minnesota, located in the Mall of America, then another Tucchetti in Aurora, Illinois and a Tucci Benucch in Seattle.
In 1995, LEYE began a partnership with Brinker International. LEYE negotiated the sale of Maggiano's and Corner Bakery to Brinker Int. As a product of this relationship and the high standards of LEYE, Brinker Int. expressed interest in several other LEYE concepts. With the continued evolution of this partnership, Katz had the opportunity to work with Brinker and learn about their style of operation. He spent a year working with the Brinker team to create and develop new menu items for their Chilis concept.
Today you can most likely find Katz at either Ben Pao, a Chinese restaurant and Satay bar, or Wildfire, a 1940's Steakhouse known for classic, quality steaks, chops and seafood. Ben Pao, LEYE's first Chinese restaurant opened in 1996. Just a few short months after the opening of Ben Pao, Katz recognized that this was an evolving concept. He took over and brought in his partner Joe Decker to work on refining the restaurant. Together, the Katz and Decker team created a mission statement to ensure that the authenticity of the restaurant remain intact. Today, Ben Pao has become one of LEYE's most successful concepts.
Reaching yet another milestone in his career, Katz was made President of Wildfire concept in 1997. Wildfire had opened in late 1995 as an American Grill. Upon his arrival, Katz made several changes and, working with his partner Joe Decker, he began to narrow the focus of the restaurant, transforming it into a Steakhouse. Adding warmth and life to the concept, Katz gave the restaurant the atmosphere and aura of a 1940's dinner club, making it the perfect place to sip a martini and listen to music while enjoying a delicious steak. Decker worked on the cuisine, refining Wildfire's signature open flame cooking to create hearty, savory dishes with a unique fullness of flavor. Wildfire, with its spit roasted, wood-burning specialties, now embodied the style of the 1940's and gave patrons a true taste of modern day indulgence with its delicious steaks, chops and seafood. Katz remains involved with Wildfire's progress and has opened two additional locations, in both Oak Brook, Illinois and Lincolnshire, Illinois. A fourth Wildfire opened in October of 2001 in Eden Prairie, Minnesota. Soon after in 2003, Wildfire opened in Schaumburg, Illinois and the sixth Wildfire opened in Glenview, Illinois in the winter of 2004. The progress and strategic development of Wildfire has made it a concept with the ability to expand into other markets. Wildfire Atlanta, Georgia opened in 2006 and Wildfire at Tyson's Galleria in McLean, Virginia will open in Fall of 2007. Katz regards this growth as one of his main goals.
Katz has achieved much since his career began. He continues to learn from his experiences and his relationships, and it is this knowledge that feeds his success. "I was attracted to LEYE because of my high regard for the company's personal touch," expressed Katz. "I enjoy the creativity and freedom that LEYE affords its employees, and, in turn, I want to allow others to grow in their careers, as I have been encouraged to do in mine."
A North Shore resident, Katz is married with two children, Joshua and Daniel, and enjoys coaching his sons in baseball, running and The Beatles.
As Senior Executive Vice President of Operations, Katz' goal is to continue developing and expanding new and existing concepts within LEYE. He has the ability to change with trends as well as the foresight to know how to capitalize on these opportunities. Focusing with laser-like precision on all key elements of the restaurant, from the food and service to the ambiance and experience, is his forte. It is this unique ability that allows LEYE restaurants to grow and ensures their success.
Rarely seen at the corporate office, Katz spends most of his time among the hustle and bustle of the restaurants. He works on a daily basis with employees in both the front and back of the house, instilling in his team the importance of the philosophies upon which LEYE was founded. "This industry is built upon relationships," he explains. "LEYE is deeply rooted in this belief, and it is that thinking that has built the foundation for our continual growth." Katz credits the dynamic relationships forged with his employees and his diverse clientele as well as the high level of energy in the restaurant community as the source of his enjoyment in working within the industry.
Katz' extensive background combines a keen mind for business and creativity, mixed with a passion for people and great food. Katz began his restaurant career in high school as a hamburger cook at the Ground Round in Morton Grove, Illinois. Then, just after receiving his bachelor's degree in Restaurant Management from the University of Illinois in 1982, Katz was hired by LEYE. Working as the #4 manager for Lincolnwood's Bones, Katz was eager to prove his abilities and wore his passion for the business on his sleeve. It was this refreshingly young approach that got him assigned to help out at The Great Gritzby's for several months. He continued to prove himself and was asked to join the management team at Jonathan's, where he worked for a little over a year before being promoted to General Manager at age 23, the youngest GM in LEYE history. From Jonathan's he was sent to Fritz, That's It! Then in 1985 Katz was presented with a golden opportunity, he became part of the team that opened Café Ba Ba Reeba, LEYE's successful Spanish restaurant. After the opening Chef and Partner Gabino Sotelino invited Katz to Spain to learn about Spanish cooking such as paella and tapas and to gain an understanding of the influence it had on the Spanish culture. Armed with a head full of knowledge and new ideas he returned to put his new lessons to work.
In 1989, Katz was promoted to Partner with LEYE at the young age of 28, again the youngest partner in LEYE history. As Partner he was afforded the opportunity to share his knowledge and knack for creating new concepts including Tucci Benucch, Tucci Milan and Tucchetti in Arizona. As an integral member of the opening team of Tucchetti, Katz spent months in Arizona with Joe Decker, LEYE Partner and Executive Chef, helping the restaurant to get on its feet. Together Katz and Decker made a great team. Katz handled the operations and all of the details of the restaurant while Decker experimented in the kitchen creating the menu. After a few months of being open Tucchetti received a 4 star review, which signified to LEYE and industry watchers that Katz and Decker were capable of making a restaurant outside of the Chicago market succeed. Katz then spent the next few years expanding LEYE outside of the Chicagoland area. He opened Tucci Benucch and Twin City Grill in Minnesota, located in the Mall of America, then another Tucchetti in Aurora, Illinois and a Tucci Benucch in Seattle.
In 1995, LEYE began a partnership with Brinker International. LEYE negotiated the sale of Maggiano's and Corner Bakery to Brinker Int. As a product of this relationship and the high standards of LEYE, Brinker Int. expressed interest in several other LEYE concepts. With the continued evolution of this partnership, Katz had the opportunity to work with Brinker and learn about their style of operation. He spent a year working with the Brinker team to create and develop new menu items for their Chilis concept.
Today you can most likely find Katz at either Ben Pao, a Chinese restaurant and Satay bar, or Wildfire, a 1940's Steakhouse known for classic, quality steaks, chops and seafood. Ben Pao, LEYE's first Chinese restaurant opened in 1996. Just a few short months after the opening of Ben Pao, Katz recognized that this was an evolving concept. He took over and brought in his partner Joe Decker to work on refining the restaurant. Together, the Katz and Decker team created a mission statement to ensure that the authenticity of the restaurant remain intact. Today, Ben Pao has become one of LEYE's most successful concepts.
Reaching yet another milestone in his career, Katz was made President of Wildfire concept in 1997. Wildfire had opened in late 1995 as an American Grill. Upon his arrival, Katz made several changes and, working with his partner Joe Decker, he began to narrow the focus of the restaurant, transforming it into a Steakhouse. Adding warmth and life to the concept, Katz gave the restaurant the atmosphere and aura of a 1940's dinner club, making it the perfect place to sip a martini and listen to music while enjoying a delicious steak. Decker worked on the cuisine, refining Wildfire's signature open flame cooking to create hearty, savory dishes with a unique fullness of flavor. Wildfire, with its spit roasted, wood-burning specialties, now embodied the style of the 1940's and gave patrons a true taste of modern day indulgence with its delicious steaks, chops and seafood. Katz remains involved with Wildfire's progress and has opened two additional locations, in both Oak Brook, Illinois and Lincolnshire, Illinois. A fourth Wildfire opened in October of 2001 in Eden Prairie, Minnesota. Soon after in 2003, Wildfire opened in Schaumburg, Illinois and the sixth Wildfire opened in Glenview, Illinois in the winter of 2004. The progress and strategic development of Wildfire has made it a concept with the ability to expand into other markets. Wildfire Atlanta, Georgia opened in 2006 and Wildfire at Tyson's Galleria in McLean, Virginia will open in Fall of 2007. Katz regards this growth as one of his main goals.
Katz has achieved much since his career began. He continues to learn from his experiences and his relationships, and it is this knowledge that feeds his success. "I was attracted to LEYE because of my high regard for the company's personal touch," expressed Katz. "I enjoy the creativity and freedom that LEYE affords its employees, and, in turn, I want to allow others to grow in their careers, as I have been encouraged to do in mine."
A North Shore resident, Katz is married with two children, Joshua and Daniel, and enjoys coaching his sons in baseball, running and The Beatles.