Harris Mayer

Harris Mayer is the Chef/Owner of Creamline, the Farm-Sourced American classics restaurant in Chelsea Market. He partnership with the beloved Ronnybrook Farm in 2014 to conceptualize, build, and open the restaurant, and he now works with local farmers and purveyors based exclusively in New York State to create the chef-driven menu of casual favorites, including burgers, milkshakes, and their cult-favorite honey butter chicken sandwich, made with free range chicken breast soaked in a buttermilk brine, honey from Catskills Provisions, and pickles on a buttered bun.

Working with Catskill Provisions ingredients and living in upstate New York, Harris partnered with Claire Marin, owner and head distiller at Catskill Provisions Distillery, makers of Pollinator Spirits, to reopen The Tasting Room at Catskill Provisions earlier this year. The two have a shared belief that the best food and cocktails are made with fresh, local ingredients that are a tribute to the time and place of where they are. At The Tasting Room, Harris showcases a locally sourced food menu centered around classic American cuisine, which proudly features local products and creatively incorporates Catskill Provisions and Pollinator Spirits’ portfolio.
Prior, Harris graduated from Cornell University with a degree in Hospitality Management and is an alumnus of The Culinary Institute of America, and he then spent over a decade working in restaurant kitchens in New York City, including Winebar, Hundred Acres, and Five Points. After opening Creamline, Harris founded Hospitality Made Simple, a hospitality management company that operates restaurants to ensure compliance, build systems and teams, create memorable guest experiences, and increase profitability.