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Growing up, Jamie Knott wasn't sure what career he wanted to pursue, but he knew it couldn't be boring. The Baltimore- born, Nutley-bred chef admits that though school wasn't always his strong suit, he was raised with a strong passion for cooking. After starting out with small restaurant jobs as a teenager, Knott attended the New York Restaurant School and began making his way through the dining scene at some of the most prominent restaurants in New York City. Now, as the co-owner and chef of both The Saddle River Inn and one of Jersey City's newest restaurants, Cellar 335, the father of three reflects on the path he's carved into the restaurant world. Looking back, Knott remembers spending much of his time at his grandmother's house, where she was always cooking, which sparked Knott's interest for all things culinary. Devoted to learning the industry, he BY VICTORIA KEENAN began working at Nutley's well-known Franklin Steakhouse as a runner, busboy and bar back during his high school years. He moved on to another restaurant in town, where he was given his first opportunity to cook. From then on, Knott was hooked. "I think it was more of a feeling than anything else. It was the feeling of family and community that my family was always gathered around food or a meal, that kind of seeped into my soul," Knott explained. chef profile V U E N J . C O M 100 VUE ON DINING

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