Jamie Knott’s hospitality career began at age 13, when he paid his dues as a bus boy, bar back, and food runner before landing his first cooking job.  Under Michael Fitzsimmons an alum of the famed Frog and Peach.

After graduating high school, Jamie moved to Boston to assume a lead line cook position at Sofia’s, a popular tapas restaurant across from Fenway Park.

Realizing that the culinary arts were his true passion, Jamie moved back home to attend the New York Restaurant School.

Jamie graduated second in his class, and began his externship at the bustling Câfe Centro. Which is a 2 star New York Times French bistro in grand central station.

Under the tutelage of Chef Frank Deletrain, (from Four Seasons and Patroon fame, where he received 3 start from the New York Times). Jamie rose through the ranks from an extern peeling potatoes, to the oyster station, to Sous Chef in less than 16 months. Jamie credits his “culinary backbone” to Frank.

In 2003, Chef Jamie joined fellow NYRS alumni Ryan Depersio’s team and opened the critically acclaimed Fascino,(Excellent New York Times, Best new restaurant NJ monthly) where he served as the Chef de cuisine. The success of Fascino earned the two chefs an invitation to cook at The James Beard House-an opportunity that brought Jamie to the attention of the upper echelon of the New York City restaurant world.

Jamie later moved to the contemporary Italian restaurant, Salute, working under Chef Clifford Crooks, (of top chef fame) At the time, he had the opportunity to meet and befriend the Executive Chef, Bradley Day at Asia de Cuba.

18 months later, Chef Day found himself in need of an Executive Sous Chef to support him at his new home at China Grill–Chef Jamie Knott was the first to get the call.

In 2008, Bradley Day left his post at China Grill to open another China Grill Fort Lauderdale, entrusting Jamie to succeed him as Executive Chef of China Grill Management’s flagship restaurant.  Jamie later joined the team at the Empire Hotel as Executive Chef, running the fine dining kitchen of Ed Brown, and overseeing a food and beverage program of 18 million dollars. There he had the pleasure serving such distinguished guests as the cast of Sex and the City, Danny Davito, P Diddy, and Maroon 5. Jamie later served as Culinary Consultant to the Eventi Hotel before leaving CGM.

In 2010 Chef Jamie became Executive Chef at Artisanal Fromagerie and Bistro, joining the team culinary team of Chef Terrance Brennan. While at Artisanal Group, where he honed his skill for the French classics and a expanded his knowledge with there world class cheese program. He also introduced and facilitated seasonal menu changes, as well as instating sustainable and organic products.

Jamie joined ESquared Hospitality in 2012 as Corporate Executive Chef, again teaming up with Chef Clifford Crooks to bring his talent and knowledge of both culinary arts and management to the renowned culinary team.

Always yearning to own his own establishment, Jamie searched out opportunities in New Jersey. He had dinner at the saddle river inn on a beautiful summer night in 2012, and it was love at first sight.

Jamie and his father Peter bought the business in January 2013 and have gone on to garner many accolades including: An excellent (4 stars) in the New York Times, top 25 in the state 5 years running (nj monthly), best 100 restaurants in the country  (OpenTable). 3.5 stars in the Bergen record and the Star ledger. Most romantic restaurant 5 years running (201 magazine).

In August 2016 Jamie and partner Robert Palmer opened Cellar 335 in jersey city. Cellar is a progressive American restaurant with Asian influenced food and high level tiki cocktail program.

They are off to a brilliant start and sure to be a mainstay in the neighborhood. In January a performing art center opens above the restaurant in the historic white eagle hall.

Cellar has since been part of the New Jersey monthly top 25 Restaurants in the state 2 years in a row. Jamie is one of two chefs in the history of the magazine to have 2 restaurants on the list at the same time.

In August of 2018, Jamie and Robert opened the saddle river cafe. The Saddle River Cafe is built on the same traditions of quality cuisine and hospitality driven service as its acclaimed sister restaurant, the Saddle River Inn.

A bright, casual American cafe, featuring the highest quality coffee, 3 day farm fresh eggs, organic pressed juices, and smoothies. The menu is healthy, creative and nutrient packed for the modern active diet.

In the Summer of 2022 Palmer and Knott had the opportunity to buy Madame Claude, located directly behind cellar 335. So they did just that, and redesigned the neighborhood favorite. Now Madame (named the sexiest new restaurant in NJ) designed by Hoboken based D&G designs, is 10 months in and a bustling brasserie. With speakeasy vibes and delicious cuisine the locals fill the bar at 5:30’and sip crated cocktails and enjoy the freshest oysters!.

Knott & Palmer are poised to open their next restaurant in November. This time it will be a modern Japanese restaurant in Newark NJ at the ground level of the newly opened Urby. Named Kinjo (neighborhood in Japanese) they look to make a splash on the up and coming urban area direct adjacent to the Rutgers campus. 

Dumplings, hand rolls, ramen and cocktails are sure to shine in this gorgeously max culter designed space!.