Born and raised on the East End, Eric Peele is the Director of Operations at Page restaurant in Sag Harbor, where culinary traditions and a love of community meet the sea. Here, Eric shares his journey in his own words.

Roots

I was born at Southampton Hospital and have lived out here my whole life. My grandfather was in the Coast Guard, my father worked as a carpenter, and my mother was a bookkeeper. During summers, starting around age 12 or 13, I worked alongside my dad doing repairs and construction in Beach Hampton, Amagansett. I quickly realized construction wasn't my path. Restaurants called to me instead.

First Steps

My first industry job came as a high school freshman at Hedges Inn, where I prepped during the day and bussed tables at night. My mother, who did private catering and once waited on Craig Claiborne, helped me secure a spot at the Culinary Institute of America in Hyde Park. I still remember Julia Child speaking at my graduation on July 3, 1986 and us not understanding a word she was saying! After CIA, I headed to Florida International University to study hospitality management.

Building Gourmet Burgers for the Chicago Bulls

After school, I worked for the Claim Company restaurant group in Illinois, focusing on high-volume burgers and southwestern cuisine. Rumor was that Jim Errant, the creator of the Claim Company held the patent on the gourmet burger. The Chicago Bulls were in there all the time, and so was Mr. T who ordered everything double. Double burger, double salmon, double steak, always one on top of the other. 

I split my time between the kitchen and front of house — three days in each. It built my foundation in the business. Eventually, I missed the ocean and made my way back home.

Back to the Seaside

Returning to the East End, I took a position as dining room manager at Maidstone Arms, now the Maidstone Inn. Christoph, the GM there, was a Dutch master of service and wine who taught me immensely. Every Sunday, we hosted a star chef series featuring talents like Charlie Palmer and Matthew Tivy.

From there, I moved to Karen Lee's in Bridgehampton, where I both waited tables and managed. We later opened Robert's in Water Mill and then the New Paradise Café in Sag Harbor — where Lulu Kitchen now stands — for a ten-year run.

New Paradise Cafe was an offshoot of Robert’s, but in fact incorporated many of his wife, Karen Lee’s recipes that were lost when we opened Robert’s with a new coastal Italian concept. 

The Page Chapter

In 2014, I found my way to Page. I have a personal history with this space — I used to drink here when it was legal to drink at 18, back when it was Sandbar, a real sailor's bar with sawdust and peanuts on the floor.

The name Page comes from the family of the owner's wife, a historic Sag Harbor name. Captain Page, as legend has it, was lost at sea, then miraculously made it back before venturing out again.

Our Culinary Approach

At Page, we serve new American comfort food with Portuguese, Italian, and French influences. My local network and deep ties to East Hampton, Bridgehampton, Water Mill, and Southampton have helped maintain the energy and authenticity of what we do here.

Welcome

We look forward to welcoming you to Page and sharing our unique East End hospitality with you. Whether you're a local or just visiting, there's always a place for you at our table.

Contact

🌐 pagesagharbor.com

Lead-In Image

Eric Peele / Instagram