Kat Norton-Bliss
Chinatown, Manhattan
Golden Diner has found a permanent place on the map of the New York food scene. Like any self-respecting diner, they serve breakfast, lunch, and dinner all day. What sets them apart is the Asain American influence Chef Sam Yoo has integrated into his menu. From pillowy honey butter pancakes to nachos (that you probably can’t tell are vegan!) there is truly something worth pining over for everyone. This diner is mighty and also tiny, so get there early! Read our latest with the GM, Kat Norton-Bliss, to see how she handles being so popular!
Full name, age, where are you from?
Kat (or Katie) Norton-Bliss, 31, from Providence, Rhode Island.
What is your title and where do you work?
General Manager at Golden Diner
What inspired you to work in the food industry?
I got into restaurants as a side hustle while pursuing a career in ballet and contemporary dance. At a certain point, I found myself wanting to spend more time at the restaurant than the studio. I found that same oddball sense of community that I loved within the dance studio existed at restaurants too. You’re part of a team putting in lots of work and laughing together, to bring people something to make life more special.
What is your biggest customer pet peeve?
Bad manners. Being kind to the staff will get you far!
What is your most blissful food moment?
Sitting down to a meal out with my family, knowing that for the next couple hours, time is set aside just to catch up and enjoy.
That, or sitting solo at the bar at The Cheesecake Factory at the Queens Center Mall. That is my ultimate escape from reality lol.
What dish do you want to perfect in the kitchen?
Recently, I’ve been obsessed with perfecting just simple salad dressing. I’m much better at going out or ordering in than cooking.
If you could shout out a colleague or friend in the industry who would it be and why?
I feel like one thought I always come back to is something Erica Hall (of Chino Grande) said to me while she was training me to manage at Win Son. In the thick of a weekend night, she was like “On nights like tonight I keep in mind that everything is going to happen in the time it’s going to happen.” As managers, we’re constantly trying to control so many variables that, for the most part, depend on other humans who are, of course, imperfect and unpredictable. Even if you use all your tools and strategies, sometimes a group is going to go a few minutes over their wait time, or a dessert is going to take a couple extra minutes to hit the table. You have to have confidence that you’ll be able to deal with that stuff when it comes.
What is the best food city?
NYC
How do you relax outside of work?
Laugh and eat with friends and my husband. Go for long walks around my neighborhood, Ridgewood. Hang with my cat, Sunday. A lot of reality TV…
What is your astrology sign (including moon and rising)?
Pisces. Virgo moon, Libra rising.
