Gerry Klaskala, Executive Chef and Owner

Aria's menu reflects a man whose life has been equal parts dedication to art and food. Raised in upstate New York, Gerry's early culinary exposure was in robust home-cooked meals prepared by his Italian and Polish grandmothers. As a gifted visual artist, he personally turned to painting as a means for expressing his own creativity. But that changed when, at the age of 15, Gerry went in search of some extra spending money and found a job in a kitchen.  No more than two years later, he was given the opportunity to compete in a local food show, taking home “Best of Show” honors and a prestigious culinary career was launched.  Gerry went on to attend the Culinary Institute of America where he graduated with honors. Afterwards, he worked in Boston and, later, Savannah where he spent some ten years with the Hyatt Hotels Corporation. At Hyatt, Gerry quickly rose to the position of executive chef. It was during his time in Savannah that Klaskala first participated in the opening of a boutique fine-dining restaurant. At Savannah’s 45 South, he recognized the possibilities that such an establishment holds for culinary expression and exploration. Six years later, Gerry left the coast for a position in Atlanta with the Buckhead Life Restaurant Group. At the helm of The Buckhead Diner, he combined his mastery of operations and management while pursuing his keen interest in products which are grown with the utmost integrity and respect for tradition. As a result, Gerry has become a recognized and respected voice in the national dining scene. His principles of fresh ingredients, simple flavors, and time-honed techniques have been highlighted in Gourmet, Bon Appetit, Food & Wine, Esquire and The New York Times.

Gerry began seeking a kitchen that would afford him greater freedom and direction over the menu. He wanted to cultivate a wine program and explore private dining. In 1995, Gerry left the Buckhead Diner to open Canoe, one of Atlanta's most celebrated restaurants, and his career as chef and restaurateur began. Canoe's success gave Gerry the means to extend his enterprise further and to envision an even more intimate and exclusive dining experience, one that could serve as the culinary equivalent to an artist's gallery. With the opening of Aria in 2000, Gerry created such a place, designing a restaurant in which his own craftsmanship and expression continue to evolve.