Wednesday August 8, 2012
Tags for: Cleveland Museum of Art Announces Provenance Restaurant, Café, and Catering Services
  • Press Release

Cleveland Museum of Art Announces Provenance Restaurant, Café, and Catering Services

exterior of the CMA building

Museum expands its amenities, partnering with Chef Douglas Katz and Bon Appétit Management Company

CLEVELAND (Aug. 8, 2012) – This fall, visitors to the Cleveland Museum of Art will be able to experience fine dining in addition to one of the preeminent collections of art in the United States. Through a partnership with Chef Douglas Katz and Bon Appétit Management Company, the Cleveland Museum of Art will debut Provenance, a new fine dining restaurant, Provenance Café, and Catering by Provenance as part of the much-anticipated 39,000-square-foot new atrium planned to open to the public on Oct. 28, 2012.

"The concept behind the name 'Provenance' was fairly simple: The Cleveland Museum of Art is the home of treasured pieces of art, many of which have a celebrated and distinguished provenance," said Chef Douglas Katz, who is the creative culinary mind behind the menus and ongoing partner with the museum. "The same concept can be used when explaining where food comes from and how that food gets from its source to our plates. Combining food with the concept of sustainability is extremely important, not only to me, but to Bon Appétit Management Company too, so the name Provenance is perfect for what we plan to offer."

The 76-seat restaurant, Provenance, offers an upscale menu for museum-goers in addition to private dining and banquet rooms. Provenance's elegant setting gives museum patrons and guests a sophisticated sit-down alternative with an array of fine-dining options. Prix fixe menus inspired by current museum exhibitions also will be available. The new Provenance Café will feature lunch, dinner, and snack options with an open kitchen concept so patrons can watch as chefs create their dish.

"The museum is committed to providing an exemplary experience to visitors in all aspects of their visit, including their dining experience," said David Franklin, Sarah S. and Alexander M. Cutler Director of the Cleveland Museum of Art. "Through our partnership with Chef Douglas Katz and Bon Appétit Management, Provenance and Provenance Café will allow visitors to connect with the world, not only through interactions with the collection, but also through cuisine."

Catering by Provenance is a new undertaking for the Cleveland Museum of Art. Headed by Sherri Schultz, director of catering, the museum will offer a wide variety of specially created menu items for the 44,000 square feet of rentable event space.

"Food and art both evoke feelings of curiosity, comfort, and satisfaction. Both can be a truly moving experience," Schultz said. "These are the feelings we hope to convey in our catering services and with our new restaurant and café."

The restaurant, café, and catering services will officially open when the museum's new atrium is debuted to patrons at the end of October.

About Chef Douglas Katz
Chef Douglas Katz is a graduate of the Culinary Institute of America and holds a degree in hotel and restaurant management from the University of Denver. He is the owner and executive chef of fire food and drink located in the historic Shaker Square in Shaker Heights, Ohio. Prior to opening fire, he served as executive chef of Moxie in Beachwood, Ohio, and worked at other acclaimed restaurants including the Little Nell in Aspen, Colorado and Wildwood Restaurant in Portland, Oregon. Katz is an international advocate of sustainable food systems that use healthy and local ingredients, and is a strong supporter of local farmers and food artisans. For more information, visit

About Bon Appétit Management Company
Bon Appétit Management Company is an on-site restaurant company offering full food-service management to corporations, universities, and specialty venues, including eBay, the University of Pennsylvania, and the Getty Center. The company has received numerous awards for its work from organizations including the International Association of Culinary Professionals, the James Beard Foundation, Chefs Collaborative, Natural Resources Defense Council, Seafood Choices Alliance, The Humane Society of the United States, and Food Alliance. For more information, visit

Contact the Museum's Media Relations Team:
(216) 707-2261