The Legacy of Flavor and Heart: Dino Katris and the Soul of Mr. Yee’s
Downtown Kenosha thrives because of the people who pour their passion into it every single day—people like Dino Katris. As the force behind Mr. Yee’s, Dino has built more than just restaurants—he’s helped shape the spirit of this city through a deep respect for tradition, an eye for possibility, and an unshakable work ethic.
Rooted in a lifelong love for the hospitality industry, Dino’s journey has taken him from washing dishes at his family’s restaurant to reviving beloved spaces like Mr. Yee’s with new energy and heart. Now, with his latest project—breathing new life into the iconic Shirl’s Drive-In—Dino continues to blend nostalgia and innovation, creating spaces where the community can gather, connect, and share a meal.
His story is one of honoring legacy while embracing evolution, and it’s exactly the kind of story that reminds us why we Go Downtown Kenosha.
We sat down with Dino to talk about his path, his passion, and what keeps him inspired to keep investing in Kenosha’s culinary and cultural landscape. Here’s what he had to say:
Ken Miller, Wiily Yee & Dino Katris
Q: Tell us a little about your upbringing — where did you grow up and what kind of kid were you?
Dino: I was born and raised in Antioch, IL. I grew up with all sisters and a lot of cousins — big Greek family, full of big personalities.
Q: You come from a restaurant family — what are some of your earliest memories of being around the hospitality world?
Dino: I’d begged my dad at 9 years old to take me to work so I could bus tables or do anything. That excitement faded fast when he put me on dish duty — peeling hot boiled potatoes for the next day’s hash browns. But I’ll never forget the waitresses. They were like family. Most of the morning servers watched me grow up. So many great friendships.
Photos from The Vegas Cafe Facebook page
Q: What lessons did you learn watching your family run The Vegas Café in Antioch?
Dino: My dad was and still is my mentor — my go-to for advice. Key lessons I live by:
- No one’s watching the restaurant, so you better be.
- Be the hardest worker in the room.
- Be proactive, not reactive.
- Stay honest and humble.
Q: Did you always know you’d end up in the restaurant world, or was there a different path you almost took?
Dino: I actually wanted to be an investment banker. I went to DePaul and interned at a big corporation, but I quickly realized that world wasn’t for me.
Q: What was your first restaurant job, and what stands out about it?
Dino: Busboy and dishwasher. I was 12 and remember feeling like the shift would never end. I just wanted to play with my friends. But having a job at that age made me feel special. It taught me to respect every position in the restaurant.
Q: What drew you into hospitality in the first place — was it the energy, the people, the creativity?
Dino: All of it. The people, the adrenaline during a rush — it’s chaos and order at the same time, and somehow it works. That feeling is unmatched. And I love the creativity. I can’t sit still. I’ve worked with breakfast, lunch, dinner — American, Mexican, Chinese — and more to come.
Q: You’ve run several restaurants — what have been the most rewarding or challenging aspects of them?
Dino: Most were broken brands or shuttered spots. High risk, lots of work. But the payoff is worth it — especially when a guest leaves happy or tells us they’re impressed. That never gets old.
Photo courtesy of the Kenosha News
Q: When taking on a new project, are you more of a “vision guy” or do you thrive in the details?
Dino: Both. I love creating the big picture but also being hands-on during demo, design, and construction. I like knowing how every part works.
Q: What’s your creative process when developing a concept?
Dino: I get excited by opportunity. I usually map out a full concept I think is perfect — then tear it apart and rebuild it again and again until it feels right.
Q: Has your approach to running a business changed over the years?
Dino: 100%. I used to do everything. Now I know it takes a strong team. Learning to let go and grow rock stars around me changed everything.
Q: What keeps pulling you back into the restaurant world?
Dino: The creativity, the challenge, the people. It’s in my blood.
Q: How did the conversation with the Yee family begin?
Dino: A family member approached me a year before they listed it. I had just sold my restaurants and was studying for the Series 7 — told myself I was done. But when they asked me to come see the space, I was curious. Once I saw it, I knew I couldn’t walk away. The legacy was worth saving.
Q: How important was it to honor the Yee’s legacy while making it your own?
Dino: Extremely. My family’s Vegas Café has been around for over 50 years. I understand legacy. Yee’s following and traditions mean the world to me.
Q: What was the renovation process like?
Dino: Tough. The 70-year-old kitchen had to be gutted. The whole building needed updated plumbing and electrical. It was a total rebuild.
Q: How has the community responded so far?
Dino: People have thanked us for keeping Yee’s alive. It wasn’t perfect early on — and loyal guests let us know. But they also kept showing up and helping us improve. That kind of support is priceless. William helped us in the beginning — we’re beyond grateful.
Q: What dishes or traditions were non-negotiable to keep?
Dino: The silver serving trays — total nostalgia. And the eggrolls, of course.
Q: What’s your personal favorite item on the menu right now?
Dino: Kung pao and fried rice — but I’m really into the Singapore street noodles too.
Q: Do you plan to bring in events or community nights at Mr. Yee’s?
Dino: We’re tossing around the idea of late-night dim sum — a smaller menu, open later.
Q: How did you meet Ken Miller?
Dino: He was part of the opening team at La Fogata — started as a server and worked his way up.
What a tag team! Ken Miller & Dino Katris
Q: What made you want to go into business together?
Dino: Ken’s one of the hardest workers I know. Loyal, honest — a true partner. I always knew we’d team up someday.
Q: How did you divide responsibilities with Ken when launching Mr. Yee’s?
Dino: We made a list and split it based on strengths. I’ve opened a few spots before, so I tried to keep Ken in the loop so he could learn everything.
Q: What makes your partnership work?
Dino: Trust.
Q: Was there a moment during the build-out when you knew he was the right partner?
Dino: I knew from the start. We’ve worked together for so long, it just clicked.
Q: Are there other cuisines or restaurant styles you’d love to try?
Dino: Greek or sushi.
Q: Would you consider mentoring or teaching?
Dino: I’m already doing it! Roots Hospitality is now a model that helps minority business owners get started. Years ago, I dreamed of teaching a course called Entrepreneurship Strategies — not just culinary, but the psychology and business of hospitality. That’s what really makes restaurants succeed.
Q: Ever thought about writing a book or memoir?
Dino: Haha, yes! But I wouldn’t even know where to start.
Q: Any collaborations on the horizon?
Dino: Always. Right now, I’m working with my buddy Jason Melichar on a new spot called MelKat’s, bringing some fresh energy to the old Shirl’s Drive-In. We’ll be serving up smashburgers, Chicago dogs, Italian beefs, and custard — it’s a nod to the classics with our own spin. I’m also teaming up with Racine’s own Yolanda “Yogi” and Jose Vasquez to take Yogi’s Pud’n nationwide. It’s a passion project with deep roots and big flavor, and we’re ready to share it with the world.
Q: What does retirement look like for you someday?
Dino: Helping others chase their dreams — just like my dad helped me. If I can remove roadblocks for the next generation, that’s the dream.
Q: Looking back, what do you hope your legacy in the Kenosha hospitality scene will be?
Dino: I’d love to see Kenosha become a culinary destination. Not just because of me — but if I’ve helped inspire or attract talent, then I’ve done my part.
Q: What keeps you motivated every day?
Dino: My wife and kids. I want to be a great husband and a solid role model — just like my parents were for me.
Q: What’s the best compliment a guest has ever given you?
Dino: “You have the best staff.” That one hit me.
Q: How do you balance restaurant life with family?
Dino: At first, there was no balance. Seven days a week, always thinking about work. But over time, with strong teams and culture, I’ve been able to step back. Watching my staff grow — even beyond our restaurants — brings me so much joy.
Q: When you’re not working, where do you like to eat or relax?
Dino: I don’t have just one spot. I like to try new places. If I’m out in Kenosha, one stop usually turns into several.
Q: If you could give 20-year-old Dino one piece of advice, what would it be?
Dino: Ouff — tough one. Maybe “don’t work so hard”… but then again, those sacrifices made me who I am. I do wish I had worked for Lettuce Entertain You. That group understood hospitality as an experience, not just a word.
Q: Is there anything else you’d like the Kenosha community to know about your journey in the restaurant world?
Dino: Thank you, Kenosha, for all the years of support. For trying out our new concepts and restaurants — even when we’re not perfect. We’ll continue to grow, improve, and stay passionate about hospitality. I hope I can inspire or teach others to go even further.
After sitting down with Dino, one thing is crystal clear—he’s more than a restaurateur. He’s a community builder, a mentor, and a champion for keeping not just Downtown Kenosha vibrant, inclusive, and full of heart—but for lifting up all of Kenosha. Through Roots Hospitality, the revitalization of Mr. Yee’s, and his growing list of projects, partnerships, and restaurants—including the return of Shirl’s as MelKat’s—Dino Katris continues to show what’s possible when hard work, creativity, and care come together. His dedication to this city and its people is exactly the kind of energy that defines why we Go Downtown Kenosha and why we can’t wait to see what he brings to the table next. Go Dino, go! P.S I am a big fan!
MR. YEE’S • 5030 6th Avenue • ilovemryees.com • Facebook • Instagram
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