As Co-Owner General Manager of Charlie’s Place in Waldwick and General Manager of Allendale Social in Allendale, James Mazzuto works alongside restaurateur Daniel Grey and Michelin-starred Chef Joey Sergentakis to create memorable guest experiences that combine elevated cuisine with genuine hospitality. Inspired by international travel, diverse cultures, and a belief that restaurants should serve as gathering places for their communities, James is committed to making every guest feel like a regular from the moment they walk through the door.
What first interested you in your area of the hospitality industry?
Hospitality has always appealed to me because it’s one of the few industries where every day is different. I love the energy, the people, and the opportunity to create experiences that become lasting memories. Growing up in New Jersey, restaurants were where birthdays were celebrated, deals were made, and families came together. Hospitality is a team sport where everyone must be working together to make guests feel welcome and have a great experience. It so much more than just serving food and when everyone is working together, we can really make the experience memorable.
Who are a few of the people that have encouraged your career?
I’ve been fortunate to work alongside some incredibly talented people. Late to the hospitality industry after spending twenty years in the corporate world, I’ve been fortunate to partner with Danny and Joey who have served as a great sounding board on my sometimes unconventional ideas. I’m a reader and to get ready to open social, I devoured every book that I could get my hands on a broad range of topics from accounting, bartending to accounting. I’d also be remiss if I didn’t give a shout out to my family and friends who encouraged me to make the career change and have supported me through it. Without them, I wouldn’t have the success I have had so far.
What challenges do you think people face in your industry?
The biggest challenge that hospitality is the changing tastes and expectations of our guests. Things are getting more expensive and delivering a memorable experience where they leave with not just a sense of receiving value but a truly memorable experience is a daily challenge that we tackle as a team. Perparation, whether it be hiring the right people, training staff or getting our deliveries in on time, is the most important challenge that I face every day. By the time dinner service starts, 90% of my job for that day is done and I’m already on to tomorrow.
Can you cite a few accomplishments that have given you great pride and elevated your work?
The accomplishments that mean the most to me aren’t necessarily awards—they’re seeing guests become regulars and watching our restaurants become part of the community. Building loyal teams, mentoring employees who grow into leadership positions, and helping establish Charlie’s Place and Allendale Social as destinations people recommend to friends and family gives me tremendous pride. Knowing we’ve created places where people celebrate life’s milestones is incredibly rewarding.
What piece of advice can you lend to others who are considering a career such as yours?
Be curious, be humble, and never stop learning. Every shift is an opportunity to improve and progress is incremental. Every day we try to do just a little better than we did yesterday. We have taken that approach since we opened our restaurants and continue to deliver more value every day. As well, I’d say that you have to have the memory of a goldfish during service while still remembering everything after because things will go wrong. You need to deal with the issue at hand and move on. The time to make changes comes in the preparation for tomorrow, not in the middle of dinner.
Everyone who works in hospitality has a story to tell about something incredible that happened on the job. What’s one that you often tell?
I often tell the story of opening Allendale Social which was the first restaurant that I had opened. In the lead up to our opening, I was not confident that I was doing the right things and it seemed like everything was going wrong. Feeling discouraged, I spoke with Danny and told him I was unsure of my abilities and worried no one was going to show up. He reassured me that everyone felt that way and to just keep going. The night we did our soft open, people started lining up outside the door a half hour before we officially opened. We had a great night that went late and everyone had a blast. We moved our opening time up by a half hour the next week.
What do you hope people understand about those who work in your area of hospitality?
I hope people realize how much heart goes into this profession. Hospitality isn’t just a job—it’s taking responsibility for someone else’s experience. Food and dining is such an intimate experience that requires a lot of trust. We do not take that for granted. Every member of the team, from the kitchen to the front of the house, wants guests to leave happier than when they arrived. It requires long hours, attention to detail, and genuine care for people. When everything comes together, it’s incredibly rewarding.
Is there anything else you want Woman Around Town readers to know?
New Jersey has become one of the country’s most exciting dining destinations, and we’re proud to be part of that evolution. At Charlie’s Place and Allendale Social, we believe exceptional food should always be paired with exceptional hospitality. Whether you’re joining us for a casual weeknight dinner, a family celebration, or a special occasion, our goal is simple: we want every guest to feel welcomed, enjoy an unforgettable meal, and leave already looking forward to their next visit.
Photo Credit: Allendale Social
