​Harris Mayer-Selinger
Board Member, Restaurant After Hours⁣⁣
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Founder, Hospitality Made Simple⁣⁣
Owner, Creamline and Pulkies Restaurants⁣⁣
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Harris is the Founder of Hospitality Made Simple, a management company based in his native New York. He graduated from Cornell University with a degree in Hospitality Management in 2006, and from the Culinary Institute of America in 2007.  Harris spent over 10 years working in restaurant kitchens in New York City including Winebar, Hundred Acres, and Five Points.  Harris has also cooked at restaurants in Las Vegas and Taiwan.  
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In 2014, Harris partnered with Ronnybrook Farm Dairy to conceptualize, build, and open Creamline American Classics in Chelsea Market.  Over the past 6 years, Harris has become a highly skilled operator proficient in controlling costs, growing revenue, and navigating the difficult landscape of running a restaurant in New York City.

In 2020, during the height of the coronavirus pandemic in New York, Harris conceptualized and launched Pulkies, a Jewish-style barbeque restaurant. Originally conceived to make use of Creamline's dormant kitchen space, Pulkies began as a delivery-only and now has a brick-and-mortar location in downtown Brooklyn's Dekalb Market.

​Harris has recognized that restaurant leaders should not only be mentors to employees, but also serve as resources that people can depend on for personal reasons.  As a person who has been in therapy since he was 16, he believes that destigmatizing mental health issues is important to the future of hospitality because it facilitates stability in an often unstable industry and job market. For Harris and his team, being a good person is good business.⁣⁣