Ari Garðar Georgsson

Katy’s Kreek history

I have been very fortunate to own and operate Katy’s Komer in San Ramon for 10 years. In that time, Katy’s has become one of the most successful restaurant around due to a very consistent formula: Excellent food, service, decor and fair pricing blended with personality make a winner. Now it is my good fortune to take that formula and apply it Katy’s Kreek in Walnut Creek.

Let me give a little more of my background. I graduated from Hotel and Catering School in my native Iceland. I did my apprenticeship at a 200-room luxury resort in Reykjavik and served as Executive Chef at the U.S Embassy in Reykjavik. On this side of the globe I have served as Chef at Ventana Resort in Big Sur and The Fish House on the Park in Carmel. I was the Executive Chef at The Covey at Quail Lodge for five years and Executive Chef at Columbia Gorge Hotel in Oregon. I created and produced the first ever cooking program on Icelandic television where I had the opportunity to introduce excellent American dishes to Icelandic viewers.

I am now ready to take my experience and open Katy’s Kreek in Walnut Creek and make the most of our exciting opportunity. We already have an excellent foundation. The combined talents of my assistant Chef Ramon, an assistant to me for 25 years. My wife and dining-room Manager Benedikta, and our sons Anton and Viktor, who all have worked with us at the restaurant, are ready for this opportunity and bring it all together with the kind of personal service and attention our guests expect and deserve.

Sincerely,
Ari Garðar Georgsson