Jeff B. Katz
Jeff B. Katz

A graduate from Cornell University, Jeff Katz has devoted more than 40 years to restaurant design. In 1974 he founded Katz Company (a restaurant design firm that was later acquired by Tundra Restaurant Supply), and laid his roots in the beautiful state of Colorado as the go-to designer for commercial foodservice and hospitality projects.

Now branching out much farther – including areas worldwide – Katz is the Vice President of Design here at Tundra.

and offers clients’ services from the beginning stages of design to complete project management throughout the entire design venture – including architecture, construction and more.

For a complete outline on restaurant development, see Katz’s book on Restaurant Planning, Design & Construction – The Survival Manual for Owners, Operators and Developers

Design Projects

Brexi at Dancing Bear. This casual, traditional French Brasserie was developed as a part of the Dancing Bear Complex. We worked with the owner/operator to refine the concept and develop the plan of the kitchen, bar, dining room and roof-top lounge. Our scope included the specification, purchase and installation of all kitchen and bar equipment.

Juniper. This fine dining restaurant occupies a former quick service Mexican restaurant. We were responsible for restructuring the prep kitchen and serving line into an exhibition kitchen with table service. We were also responsible for expanding and redesigning the bar for expanded service and to attract individual diners. Our services included reworking the overall space plan, designing the kitchen and bar and handling the specification, purchase and installation of the furniture, fixtures and equipment.

L'Atelier. This 60 seat, fine dining restaurant was a major retrofit of a defunct restaurant space. We were responsible for the overall space plan and the design of the kitchen. This small kitchen puts out extraordinary cuisine and is an example of how compact, efficient kitchens can function extremely well.

La Bottega. This well known Vail restaurant was redesigned to gain more seating and expand the kitchen. We were responsible for developing the new floor plan, designing the new kitchen, exhibition cooking line, pizza/salad/sandwich area and wait stations.

Larkburger. The initial outlet of a planned chain of gourmet hamburger stores, this restaurant is owned and operated by Thomas Salamunovich, chef/owner of Larkspur Restaurant in Vail, and his partners. We worked closely with Thomas to refine the concept and design, coordinate the construction and provide and install the equipment.

Larkspur Bar, Restaurant and Market. This 200 seat bar and restaurant was a remodel of an existing Vail Associates restaurant. Our responsibilities included refinement of the overall space plan, layout and design of the bar, kitchen revisions, purchase and installation of the required equipment and furniture.

Mangia Bevi. This full service restaurant and catering operation was developed as a part of Palazzo Verdi complex. We worked closely with the operator, Epicurean Culinary Group, to refine the concept, develop the overall space plan and design the kitchen, bar, coffee bar and server. We coordinated the purchase and installation of all equipment and furnishings for this restaurant.

Matsuhisa. We worked closely with the owners and operators of this internationally renowned restaurant to design the kitchen, sushi bar, main bar and support areas. Located in the Solaris complex in the heart of Vail, Colorado, this restaurant opened to high acclaim. We also worked with this same operator on their Aspen, Colorado restaurant.

Red Sky Ranch Members Clubhouse. We worked with Vail Resorts Development Co. to design the restaurant and bar within this new clubhouse. Our work included the design of these areas, coordinating our work with the interior design team, selection and specification of all equipment and providing all purchasing and installation services.

Restaurant Kelly Liken. A small, fine dining restaurant located on the edge of the Vail Village, this chef owned and operated restaurant has a warm, contemporary feel. Serving dinner only, with all foods prepared on premises, the kitchen is a compact, highly functional and open work space with lots of light and color. We were responsible for the overall space plan of t he restaurant and the complete design of the bar and kitchen. Our work included specification, purchasing and installation of all kitchen and bar equipment.

Rio Chama Steakhouse. Owned and operated by Santa Fe Dining, Inc., this 230 seat New Mexican style steakhouse is located in an historic building, which was completely renovated. We were responsible for assisting with the concept development and refinement, the complete design, specification, purchase and installation of all equipment and furnishings.

Roaring Fork Club. We were responsible for developing the concept and providing the space planning and the design for the River Cabin, a 40 seat executive clubhouse and special event center. We were also responsible for the restaurant and bar in the Member’s Lodge building. Our work included the overall design of the kitchen, lower level storage and prep kitchen, bar, dining areas and seating. We specified, purchased and coordinated the installation of these facilities.

Russets. This 114 seat restaurant and bar is a comfortable neighborhood operation that attracts a devoted local following and strong tourist and visitor traffic. We were responsible for the complete architectural and interior design of this restaurant, including the kitchen and bar. We handled overall project management for the owner and provided and installed all furniture, fixtures and equipment.

Splendido. This well established fine dining restaurant has a national reputation. We worked with chef/owner David Walford to completely upgrade and renovate the kitchen and wait stations. The kitchen space was gutted to the framing. New utilities, wall finishes and flooring were installed, the kitchen was overhauled to incorporate and island cooking suite, wood fired oven and a glass enclosed servery.

Sunflower. This natural foods and bar restaurant (originally located in El Jebel, Colorado) will seat approximately 200 people. Located just off the Boulder Mall in an existing building, we are responsible for the overall space planning and design of the restaurant including the kitchen, bar, dining room and patio areas. We will also be responsible for specifying, purchasing and installing the furniture and equipment.

Sweet Basil. One of Vail’s most successful restaurants, we provided the design, purchasing and project management for the original kitchen, bar and dining room remodel, 12 years ago. We are now responsible for the complete upgrade of the kitchen, bar, services areas and dining room – working with the owner, his chef and their architect.

Timbers Resorts. Timber Resorts, the developer of small, private, luxury resort properties including ski, golf and beach locations has established an unrivaled reputation in the real estate industry. They have included us on their design team to help develop the concepts and design the restaurants, bars and complete food and beverage programs for their projects, including Castello di Casole in Siena, Italy, Botany bay Resort on the USVI, One Steamboat Place in Steamboat Springs, Colorado and The Sebastian in Vail, Colorado.

The Kitchen Community. Owners of The Kitchen Café, the Kitchen Upstairs and The Kitchen Next Door, this group has earned national attention for their farm to table philosophy and execution. We worked with them on the design of these restaurants and are on their new, Denver, CO location.

Truffle Pig. Located in the new complex at the base of Thunderhead in Steamboat Springs, Colorado, this eclectic development combines a European style cuisine with a rusting, western flair. The project includes a gourmet market, fine dining restaurant, casual cocktail lounge and a generous bar with a patio views out onto the slopes. We are responsible for concept development, space planning, complete interior architectural services as well as specification, purchase and installation of all kitchen and bar equipment.

Zacazza. Restaurateur Paul Ferzacca developed this family style “Italian Red Sauce Joint” with a coal fired pizza oven, open kitchen and island bar. We were responsible for the overall space plan of the restaurant, the complete design of the kitchen, bar and market and the purchasing, staging, delivery and installation of all the equipment.

  • Value #1: Have Fun
  • Value #2: Exceed Customer Expectations
  • Value #3: Know Our Product
  • Value #4: Encourage people to grow and empower them to do so
  • Value #5: Express Ourselves
  • Value #6: Use Our Imagination
  • Value #7: Do Unto Others As You Would Have Them Do Unto You
  • Value #8: Stay Balanced and Maintain a Sense of Humor
  • Value #9: Keep Overhead Low
  • Value #10: Share the Gains with Our People, our Customers and the Community
  • Value #11: Work Morally, Ethically and Lawfull
  • Value #12: Pay Attention to Detail
  • Value #13: Have Fun