Norton’s Business Team
- Robyn and George Mockus, Owners
- Patrick Isajiw, Executive Chef
- Charity Bukowski, Dining Room Manager
Robyn and George Mockus, Owners
From owning Norton’s of Green Lake until 2004, to a retail business in Princeton called “Georgie’s”, to an adventure in California for a business venture in Santa Barbara, George and Robyn have gone full circle. And then, in November of 2012, they decided to purchase the restaurant back! November of 2012.
With a passion for the restaurant business and a focus on customer service that is second to none, the couple has poured their hearts and souls into making this business a great success! You are welcomed with a friendly smile and sincere sense of gratitude for your business, as each customer, be it local or tourist from miles away, is the most important guest to both of them from the moment you walk through the door to the moment you depart…. in bliss, having had a dining experience with excellent food, beautiful decor, views of the lake, and a friendly professional staff that makes you feel as those you have just been with longtime friends. We sincerely thank you and will look forward to seeing you again!
Patrick Isajiw , Executive Chef
Much of the Norton’s applause for culinary success should be directed toward Executive Chef Patrick Isajiw and his team. With a combined effort, they bring an impressive dining experience to each and every guest.
Patrick brings over fifteen years of experience gleaned from a wide range of culinary environments — both formal and informal. He worked his way from the dishroom as a teenager, to having mentors that include James Beard nominated chefs. Patrick has passed through some of the most prestigious Wisconsin kitchens — Sanford Restaurant, Treasury Restaurant, and Carmella’s An Italian Bistro to name a few.
Patrick’s proud passion for the art, career, and joy of cooking is deep seated. He lives and breathes flavor. His colorful cuisine and bright palette can be described with two words; simply delicious. This simplicity is evident in his farm-to-fork philosophy for obtaining the best possible ingredients, for the best possible food.