Michael Katz (Hebrew: מיכאל כץ; born 24 January 1970) is an Israeli chef and food writer.

Katz moved to London, where for two years, he served as the head chef of “Ruddland Stubbes” and “The Brasserie”.

In 2004, Katz began teaching at the London branch of the cooking school “Le Cordon Bleu” where he taught as a full-time teacher for three years.

After living in Mexico for 3 years, he returned to Israel in 2009 and was appointed executive head chef of the Adom restaurant group.

[12] Until October 2021, Katz was the director of a course aimed at professional chefs at the Dan Gourmet Culinary Studies.