Starting as a busboy at the tender age of 16 because he wanted to earn money to buy a car and have an excuse to get out of his parents house on week nights, Jamie never dreamed that he would ultimately make a career of the restaurant business.

Upon graduating  from Vanderbilt and returning to New York with a degree in Political Science and Fine Arts, Jamie made the fateful decision to avoid the stimulating environment that is law school in favor of late nights in hot kitchens and cool bars and the excitement that is the restaurant business.

After leading the Riese Organization, one of NYC's largest restaurant and real estate companies for more than a decade, In 2010 Jamie got the entrepreneur bug and helped found !Savory, the NYC's first upscale, delivery only restaurant. More recently he assembled and led the team that created and launched Palmwich, a ground breaking healthy fast casual concept in Fairfield County, CT.

Steve began his restaurant journey by working in over 100 restaurants between 1984 and 1990. Some for two hours, a lot for two days, more than a few for two months, and several for longer. All of this was accomplished as he self-financed his college education by acquiring the education of a restaurant journey man.

Steve’s career path included work in New York City, Florida, Texas, Colorado, and Oregon. He climbed the corporate ladder from hourly associate to management with both Steak & Ale and Chuck Muer’s Seafood and repeated the process with several independents.  Steve’s restaurant journey has had him cross paths with culinary mentors such as Sharon Ragan, Sam Goldman, and Andreas Hellrigl. From these chefs there were lessons that only experience can teach.

He has worked at restaurants that were pioneers in their time such as Florent, Joe’s Bar and Grill, Jekyll and Hyde, and Felix as well as restaurants that were stuck in time (no names here as to protect the innocent).