Jamie Galler is known as the "Swiss Army Knife" of restaurant business professionals because he has deep expertise in all facets of the business. He is an accomplished leader  and communicator and is  particularly proud of his track record of steady revenue growth and profit building at the restaurants/companies he’s led during his career.

From QSR to fast casual, casual-theme restaurants to fine dining establishments, start-ups to established multi-national brands;  from concept development, budgeting and forecasting, site selection and design and construction to team building, opening on to expansion to multiple locations, there isn’t a facet of the restaurant business that Jamie hasn’t been involved with intimately.

Jamie Galler’s restaurant career began when he was just sixteen. Looking to earn money to move up from a ten-speed bike and buy his first car – which ended up being a 1972 Pontiac Cutlass Supreme – as well as to have an excuse to get out of the house on a school night, he landed a job as a busboy at a local Long Island restaurant.

After college Jamie had the opportunity to work for Larry Ellman, the innovative restaurateur who created several groundbreaking brands including The Cattleman, Steak & Brew and Beefsteak Charlies and who was a master of creating incredible guest experiences and wildly popular and successful promotions.

From there Jamie spent 15 years working his way up through roles of greater and broader responsibility at The Riese Organization, from District Manager of several Houlihan’s to Vice President of Operations and ultimately serving as the Executive Vice President of the entire $125MM organization and reporting directly to the President and CEO/Chairman of the Board. It was here that Jamie had the opportunity to work with such culinary luminaries as David Burke, Richard Krause and Ed Schoenfeld. Through all of the increased levels of responsibility, Jamie never lost touch with the rank and file team members that every successful company is built upon and, because of the amount of time he spent in the field as opposed to in the office, he never lost his feel for the countless details that operators have to attend to every hour of every day.

For the past several years Jamie has focused on start-up and turn-around projects including Savory, NYC’s first delivery only restaurant, Palmwich, a ground breaking, healthy fast casual concept in Fairfield County, CT., the trouble-shooting and eventual rebranding and expansion of Uncle Sam's®, a New York outpost of the Beijing-based fast casual brand and Kramerbooks & Aftewords Café, the iconic Washington, DC independent bookstore, restaurant and bar, to name just a few.  

Also active in community organizations, Jamie has helped raise money for City Meals on Wheels and St. Malachy’s Community Center and he spent six years as a trustee at Teatown Lake Reservation, a not-for-profit environmental conservation and education center in the Hudson Hills and Highlands of New York. Jamie was co- Cubmaster of his son’s Cub Scout Pack for several years and is now the Treasurer of the local Boy Scout Troop.