Date Night Cincinnati Magazine Spring 2016 | Page 3

Meet the Chef
Gary Henz
Cozy’s Cottage

Thirty years of experience. Thirty years of love for my craft. I recently
was asked what my philosophy is of food? I immediately thought of my
mentor Chef George Haiden of the Maisonette restaurant and what he
conveyed to me as a young Chef many years ago. He said, Gary, use
the finest and freshest ingredients available and put love in every dish
you create. These are the key ingredients to a successful menu and
what I have done my entire career.

llins,
oprietor

At Cozy’s Cottage we pride ourselves on using as many local products
as possible. Local farms provide us with fresh produce, proteins and
honey. We have Ohio made wines, liquor and maple syrup.
With the combination of these fresh ingredients and an energetic
(young) kitchen staff, we have made Cozy’s menu what people come
to enjoy. A menu that changes seasonally with added daily lunch and
dinner features.
Jan Collins approached me several years ago with a restaurant idea
and asked if I would be interested. I responded WHEN? I have been
with her for 3 years. She and her son Travis have developed two
beautiful restaurants. (Second phase opening soon). A very relaxed
atmosphere with gorgeous historical, industrial décor and beautiful
outdoor courtyards, fire pits and gardens.
The open kitchen allows me to interact one-on-one with the guests.
I enjoy when guests engage me with cooking questions and menu
requests for their next visit. Cozy’s is a refreshing challenge every day
for me to create, entertain and teach. It’s an experience you won’t
want to miss.

r

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