After 30 years in corporate America, I walked away from a comfortable career in commercial printing of high-end cosmetic and pharmaceutical packaging in search of a new lifestyle and a new challenge. With no restaurant experience or culinary background, my wife and I bought Jackson’s Old Chatham House in Old Chatham, NY. Iggy Vardi continues his journey as he sat down with Food & Beverage Magazine.
This wasn’t a family hand-me-down : it was a passion move. The third-generation owners were ready to move on after decades of serving the community, and I knew I couldn’t let this local treasure slip away.
Funny enough, a year earlier I had visited with my family and said out loud, “I would love to own a place like this.” I guess that’s how destiny works.
From Boardroom to Barroom: Making the Leap
The transition from corporate executive to restaurant owner wasn’t something I planned. For three decades, I’d built a successful career in the commercial printing industry, specializing in luxury packaging for cosmetic and pharmaceutical companies. I had the corner office, the steady paycheck, and all the trappings of corporate success. But something was missing.
When I first walked into Jackson’s Old Chatham House, I felt something I hadn’t experienced in years of corporate meetings and quarterly reports : a sense of community, warmth, and authentic human connection. This place had soul, something you can’t manufacture in a boardroom.
A Hudson Valley Institution for 80+ Years
Jackson’s has been a Hudson Valley institution for more than 80 years : a classic, no-frills gathering spot where people come for strong drinks, real conversation, and unforgettable meals. If a “Cheers” bar ever existed where everyone knows your name, Jackson’s is it.
The building itself carries incredible history. This tavern is nearly 200 years old : once serving as Cornelius Roosevelt’s store (President Theodore Roosevelt’s grandfather) and later a stop on the Boston-Albany Stagecoach route. But the real history isn’t just in the bricks and mortar; it’s written by our guests and their countless personal milestones celebrated within these walls.
The Heart of It All: Our Legendary Prime Rib
At the heart of Jackson’s reputation is our prime rib. Slow-roasted, deeply seasoned, and carved to order, our prime rib is known to hush a whole dinner table (except for the “mmm”s). It comes with scratch-made garlic mashed potatoes, fresh seasonal vegetables, and our house-famous horseradish sauce that wakes up your taste buds.
People drive hours just to get a slice. We serve it in three sizes : 12, 20, and 32 ounces : and it’s almost always finished (though plenty of folks ask for a to-go box). It’s a family recipe passed down through three generations, one that the Jackson family entrusted to me and my head chef. We honor it by keeping it exactly as it’s always been.
Learning the Ropes: From Briefcase to Apron
Since taking over, my wife and I have stayed true to the Jackson’s legacy : preserving the recipes, honoring the regulars, and learning the ropes from the old-school crew who kept the place running long before us. We don’t make changes, just small improvements here and there.
I may have come in with a briefcase, but I’ve traded it for an apron and a meat thermometer : and I wouldn’t have it any other way.
The learning curve was steep. In corporate America, success was measured in quarterly reports and profit margins. In the restaurant business, success is measured in satisfied smiles, return customers, and the warmth of community connection. Every night presents new challenges, from managing kitchen operations to ensuring every guest feels welcome.
More Than Just Prime Rib: A Complete Dining Experience
While our prime rib is legendary, Jackson’s offers a full menu that celebrates both tradition and quality. Our kitchen prepares everything with care, from classic comfort foods to fresh seasonal specials that showcase local ingredients.
Our grilled salmon represents the kind of quality we bring to every dish : fresh, perfectly prepared, and served with the same attention to detail as our famous prime rib. We’ve also elevated classic bar fare, offering everything from gourmet burgers to hearty sandwiches that satisfy both locals and visitors from across the region.
“Jackson’s: Everyone’s First…” : More Than Just a Motto
Our new motto came to me after months of sitting at the bar before we officially bought the place, talking to locals and making sure they knew we weren’t about to turn it into a drive-through Dunkin’ Donuts. “Jackson’s: Everyone’s First…” is a tribute to the countless personal histories our guests have here.
I’ve heard so many stories that begin with, “This was my first job… my first date… my wedding…” For so many, Jackson’s has been a backdrop to life’s milestones. And how many restaurants can say that about their guests?
This realization changed everything for me. In corporate America, customers were data points and demographics. At Jackson’s, every guest has a story, and we’re honored to be part of their narrative. That’s the kind of purpose I never found in 30 years of corporate success.
Preserving Tradition While Embracing Innovation
We’ve refreshed the space, added new specials, and leaned into local ingredients, but Jackson’s is still everything it’s always been: warm, real, and absolutely full of flavor. The food and beverage industry is constantly evolving, with new trends and technologies emerging regularly. However, the foundation of great hospitality remains unchanged : quality ingredients, skilled preparation, and genuine care for your guests.
The challenge for any restaurant owner, especially those coming from outside the food service industry, is learning to balance innovation with tradition. Our guests come to Jackson’s for consistency and comfort, but they also appreciate subtle improvements and seasonal variety.
The Business of Community Building
What I’ve learned in this transition is that running a restaurant is fundamentally different from any other business. In corporate America, we talked about stakeholders and market share. In the restaurant business, you’re literally feeding your community and creating gathering spaces for human connection.
Every decision we make : from sourcing ingredients to hiring staff to setting our hours : impacts not just our bottom line but the social fabric of our community. When long-time regulars bring their grandchildren for their first visit, or when we host a celebration of life for a beloved community member, we’re reminded that Jackson’s is more than a business : it’s a community cornerstone.
Lessons Learned: From Corporate Success to Restaurant Reality
The skills I developed in corporate America haven’t been wasted, but they’ve been completely recontextualized. Project management now means coordinating kitchen operations during a busy Saturday night. Client relations mean remembering how every regular likes their martini. Strategic planning means anticipating seasonal fluctuations and adjusting our offerings accordingly.
The biggest difference is the immediate feedback loop. In corporate printing, you might not know if a client was satisfied for weeks or months. In the restaurant business, you know within minutes if you’ve hit the mark. That instant connection between effort and result has been both challenging and incredibly rewarding.
Looking Forward: The Future of Jackson’s
As we continue to evolve Jackson’s while honoring its legacy, I’m constantly amazed by the depth of community support and the stories our guests share. The restaurant industry faces ongoing challenges : from staffing shortages to rising food costs to changing consumer preferences : but places like Jackson’s prove that authentic, community-focused establishments can thrive.
Our success isn’t measured just in financial metrics but in the relationships we’ve built, the traditions we’ve preserved, and the new memories we help create every day. That’s the kind of purpose I never imagined when I was climbing the corporate ladder.
For anyone considering a similar leap from corporate America to restaurant ownership, I’d say this: be prepared to work harder than you ever have, learn constantly, and find fulfillment in ways you never expected. It’s not for everyone, but for those who find their calling in hospitality, there’s nothing quite like it.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
