From restaurant kitchens to entrepreneurial success stories, Harris Mayer-Selinger’s journey embodies innovation, resilience, and leadership in the hospitality industry. Born and raised in New York, Harris has become a highly respected name in the culinary world, recognized for his outstanding contributions as a chef, restaurateur, and hospitality leader. With a deep understanding of both the creative and operational sides of the restaurant business, he has built a remarkable career based on passion, precision, and purpose.
As the Founder of Hospitality Made Simple and Managing Partner at Creamline, Harris combines his culinary expertise with strong business acumen. His influence extends beyond the kitchen — he’s also a Board Member of Restaurant After Hours, an organization that supports mental health awareness within the hospitality community. In addition to his professional accomplishments, Harris is married to Claire Saffitz, the beloved pastry chef and YouTube personality known for her work at Bon Appétit and her best-selling cookbook Dessert Person. Together, they represent two of the most talented figures in today’s food culture.
Profile Bio: Harris Mayer-Selinger
| Attribute | Details |
|---|---|
| Full Name | Harris Mayer-Selinger |
| Date of Birth | July 19, 1984 |
| Age (as of 2025) | 41 Years |
| Birthplace | Port Washington, New York, USA |
| Nationality | American |
| Height | 5 feet 10 inches (178 cm) |
| Profession | Chef, Entrepreneur, Restaurant Owner |
| Education | B.S. in Hospitality Management – Cornell University (2006); A.O.S. in Culinary Arts – Culinary Institute of America (2007) |
| Notable Roles | Founder of Hospitality Made Simple; Managing Partner at Creamline; Co-founder of Pulkies |
| Organization | Restaurant After Hours (Board Member) |
| Spouse | Claire Saffitz (Pastry Chef, Author, YouTube Personality) |
| Net Worth (Estimated) | $10 Million |
| Notable Restaurants | Creamline (Chelsea Market), Pulkies (Dekalb Market) |
| Years Active | 2007 – Present |
| Private Profile | |
| Philosophy | “Being a good person is good business.” |
Who Is Harris Mayer-Selinger?
Harris Mayer-Selinger is a New York-based chef, restaurateur, and entrepreneur known for his commitment to quality, community, and leadership in hospitality. He currently serves as the Managing Partner at Creamline, a restaurant in partnership with Ronnybrook Farm Dairy located in Chelsea Market, New York City. Beyond Creamline, Harris is also the Founder and President of Hospitality Made Simple, a management company that provides expert consulting and operational solutions to restaurant owners.
Harris’s leadership is defined by empathy and innovation. As a Board Member at Restaurant After Hours, he advocates for mental wellness within the hospitality industry — a cause he holds close to his heart. His philosophy centers on the idea that “being a good person is good business.” Harris’s influence in the culinary scene continues to grow, blending entrepreneurial insight with a deep respect for craftsmanship and people.
Early Life and Education
Cornell University (2002–2006)
Harris Mayer-Selinger’s path to success began with a strong academic foundation. He attended Cornell University, one of the world’s leading institutions for hospitality studies, where he earned a Bachelor of Science degree in Hospitality Management. This education gave him a comprehensive understanding of restaurant operations, finance, service, and leadership. His years at Cornell instilled in him the principles of organization, teamwork, and efficiency that later defined his management style. As a Cornell alumnus, Harris embodies the university’s values of innovation and excellence within the ever-evolving food industry.
Culinary Institute of America (2006–2007)
After completing his degree at Cornell, Harris decided to further refine his culinary craft by enrolling in the Culinary Institute of America (CIA), one of the most prestigious culinary schools in the world. Between 2006 and 2007, he earned an Associate degree in Culinary Arts, combining classical techniques with modern approaches to cooking. His time at the CIA laid the groundwork for his creative vision and technical mastery. As a Culinary Institute of America graduate, Harris developed the skills that would later help him manage kitchens, design menus, and lead teams with confidence and precision.
Career Journey
Early Culinary Experience
Following his formal education, Harris immersed himself in the demanding world of New York’s fine dining scene. He gained valuable hands-on experience working in several top restaurants, including Winebar, Hundred Acres, and Five Points. His roles as Sous Chef and later Chef de Cuisine helped him refine his leadership skills while mastering the art of balancing quality and consistency. Harris also expanded his horizons by working in restaurants in Las Vegas and Taiwan, where he experienced diverse culinary traditions and operational styles. These early years shaped him into a well-rounded professional with both creative flair and disciplined technique.
Founding Creamline (2014)
In 2014, Harris co-founded Creamline, a modern American restaurant located in Chelsea Market in collaboration with Ronnybrook Farm Dairy. The concept behind Creamline was simple yet powerful — to serve “American Classics” crafted from locally sourced ingredients. Creamline quickly became a local favorite, known for its high-quality comfort food and sustainable farm-to-table approach. Under Harris’s leadership, Creamline has grown into a celebrated establishment that represents his vision of authentic, approachable dining with a New York touch.
Launching Pulkies (2020)
During the challenging period of the COVID-19 pandemic, Harris demonstrated his entrepreneurial resilience by launching Pulkies, a Jewish-style barbecue restaurant. Originally designed as a delivery-only concept operating from Creamline’s dormant kitchen, Pulkies captured the essence of home-cooked comfort food during a time when in-person dining was limited. Its success led to a permanent brick-and-mortar location in Dekalb Market, Brooklyn. Pulkies reflects Harris’s creativity and adaptability, blending tradition with modern business insight.
Hospitality Made Simple
As the Founder and President of Hospitality Made Simple, Harris leverages his extensive experience to help other restaurant owners streamline operations, manage costs, and improve workplace culture. The company focuses on optimizing performance, reducing waste, and building sustainable systems that empower hospitality professionals. Harris’s approach emphasizes not just profitability, but also employee well-being and mental health awareness, making him a respected voice for progressive leadership in the hospitality sector.
Vision and Leadership Philosophy
Harris Mayer-Selinger’s leadership philosophy is deeply rooted in empathy, transparency, and mental health awareness. Having been in therapy since the age of sixteen, Harris understands the importance of emotional balance in a high-pressure industry. He believes that restaurant leaders should not only manage operations but also support their teams personally and emotionally.
For Harris, destigmatizing mental health is vital to the future of hospitality. Through his work with Restaurant After Hours, he promotes open conversations about wellness and mental stability among culinary professionals. He often expresses that being a good person is good business, a belief that shapes his management style and influences his company culture. Harris’s emphasis on kindness and mentorship stands out in an industry often defined by stress and competition, making him a model for modern hospitality leadership.
Relationship with Claire Saffitz
Harris Mayer-Selinger is married to Claire Saffitz, a highly acclaimed pastry chef, author, and media personality. Claire rose to fame as a Bon Appétit contributor and the host of the YouTube series Gourmet Makes, where she recreated popular snacks from scratch. She later authored the best-selling cookbook Dessert Person and continues to inspire home bakers through her recipes and videos.
Their relationship remained private for years until Claire confirmed their marriage in a heartfelt post, putting an end to public speculation. While Claire is often in the spotlight, Harris maintains a low profile, focusing on his work and personal life. Despite their privacy, the couple’s partnership reflects mutual respect and shared passion for food, creativity, and excellence. Fans admire their union as a blend of two brilliant culinary minds shaping the future of American food culture.
Harris Mayer-Selinger Net Worth
As of 2025, Harris Mayer-Selinger’s estimated net worth is approximately $10 million. His income comes from multiple sources, including his roles as Managing Partner at Creamline, Founder of Hospitality Made Simple, and co-founder of Pulkies. Beyond his restaurants, Harris’s earnings also stem from investments, real estate holdings, and consulting services within the hospitality sector.
His financial success is not only a reflection of his culinary talent but also of his strategic vision. Harris has built a diversified career that combines creativity with business intelligence. Through careful management, innovation, and dedication, he continues to expand his influence and secure his place among New York’s most respected culinary entrepreneurs.
Harris Mayer-Selinger on Social Media
Unlike many public figures, Harris Mayer-Selinger maintains a private Instagram profile, choosing to keep his personal life away from the public eye. While his wife, Claire Saffitz, maintains a strong social media presence with hundreds of thousands of followers, Harris prefers to focus on his work behind the scenes. His discretion highlights his humble nature and professional focus. Despite his limited online activity, his reputation within the hospitality community speaks volumes, with colleagues and industry insiders recognizing his contributions and integrity.
Conclusion
Harris Mayer-Selinger stands as a remarkable example of what passion, perseverance, and compassion can achieve in the world of hospitality. From his humble beginnings in New York kitchens to becoming a respected entrepreneur, Harris has built a career defined by excellence, empathy, and innovation. His ventures, including Creamline, Pulkies, and Hospitality Made Simple, reflect a perfect balance between creativity and business sense.
Beyond his professional success, Harris’s advocacy for mental health and employee well-being sets him apart as a visionary leader who truly cares about people. His partnership with Claire Saffitz adds another layer of inspiration, uniting two culinary talents who continue to shape the future of modern dining.
As the hospitality industry evolves, Harris Mayer-Selinger remains a guiding force — proving that with integrity, empathy, and hard work, one can not only create extraordinary food but also build lasting impact.
FAQs About Harris Mayer-Selinger
Q1: What is Harris Mayer-Selinger known for?
A: Harris Mayer-Selinger is widely recognized as the founder of Hospitality Made Simple and the managing partner at Creamline, a popular American classics restaurant in New York City. He is also respected for his leadership in promoting mental health awareness in the hospitality industry.
Q2: Who is Harris Mayer-Selinger married to?
A: He is married to Claire Saffitz, a renowned pastry chef, cookbook author, and YouTube personality known for her series Gourmet Makes on Bon Appétit and her best-selling cookbook Dessert Person. The couple maintains a low profile while excelling in their culinary careers.
Q3: What is Harris Mayer-Selinger’s educational background?
A: Harris Mayer-Selinger completed his Bachelor of Science in Hospitality Management at Cornell University and earned an Associate Degree in Culinary Arts from the Culinary Institute of America. His academic background laid the foundation for his successful restaurant ventures and leadership roles.
Q4: What is Harris Mayer-Selinger’s net worth?
A: As of 2025, Harris Mayer-Selinger’s estimated net worth is around $10 million. His income comes from his restaurant businesses, management consulting, and long-term investments in the hospitality industry.
Q5: What restaurants are owned or managed by Harris Mayer-Selinger?
A: Harris Mayer-Selinger is the managing partner of Creamline in Chelsea Market, New York, and the co-founder of Pulkies, a Jewish-style barbecue restaurant located in Dekalb Market, Brooklyn. Both restaurants highlight his focus on quality ingredients, community, and authentic dining experiences.
Q6: What is Harris Mayer-Selinger’s leadership philosophy?
A: Harris believes that “being a good person is good business.” He emphasizes mental health, mentorship, and integrity as key pillars of successful leadership. Through his work with Restaurant After Hours, he advocates for emotional well-being and supportive workplace environments in the hospitality industry.
Q7: Is Harris Mayer-Selinger active on social media?
A: Harris Mayer-Selinger maintains a private Instagram profile, reflecting his preference for privacy and professionalism. However, his wife, Claire Saffitz, has a strong online presence and often shares insights into her culinary journey on her public social media accounts.
More Updates & Alerts On: Jeffrey Charles Tarpley Jr
