HISTORY
Captain George Page was a local and colorful whaling captain, born circa 1810. He was first mate of the ‘Myra’ and the captain of the ‘American’. His resolve was legendary, evidenced by the story of his vessel capsizing after being pummeled by the tail fin of a sperm whale. PAGE with a broken leg and three other survivors clung to the keel of the capsized longboat for four days. They were eventually picked up off the coast of Africa and returned to port only to venture out into the dangerous waters once again.
The building housing Page Restaurant features a foundation of limestone and granite, which is not indigenous to eastern Long Island. The enormous stones were quarried in New England and used as ballast in the great whaling ships of the era. When the whaling industry declined, the stones were used for the foundation of 19th century Sag Harbor and can still be seen as curbstones throughout our village. The exposed brick inside the restaurant originated in the Sag Harbor Brick Kiln Factory as revealed by the yellow stamp on the top of each pallet.
The building housing Page Restaurant features a foundation of limestone and granite, which is not indigenous to eastern Long Island. The enormous stones were quarried in New England and used as ballast in the great whaling ships of the era. When the whaling industry declined, the stones were used for the foundation of 19th century Sag Harbor and can still be seen as curbstones throughout our village. The exposed brick inside the restaurant originated in the Sag Harbor Brick Kiln Factory as revealed by the yellow stamp on the top of each pallet.
HOSPITALITY TEAM
Eric Peele, General Manager
Eric began his restaurant career like most, as a dishwasher, prep and line cook in East Hampton during the summer months while in high school. His mother had a part-time job assisting Chef Craig Claiborne with small dinner parties at his home in Springs and she mentioned Eric was interested in cooking. Chef Claiborne encouraged Eric to consider applying to CIA. Eric was accepted and started in the fall of 1984. Upon graduating Eric met Rocco Angelo at a recruiting seminar for Florida International University in Miami. Eric packed his Jeep and headed to Miami in 1986 to delve into the field of Hospitality from a business perspective.
After Graduation in 1989, the city atmosphere and food and culture scene drew Eric to Chicago. He was hired by Errant Enterprise, in a duel role as Kitchen/Restaurant Manager for Claim Company Restaurant, a south western food concept, in Northbrook, Il. The restaurant was a high volume, scratch kitchen chain of five restaurants in the Chicago area.
In 1991 Eric packed up his skills and experience and headed back home to East Hampton where he was hired as the Restaurant Manager at Maidstone Arms. Working with Chef Jim Littman at the Maidstone, Eric became a big fan of French-Asian cooking and continues to refer to Jim's methods and techniques to this day. Eric has worked with many local chefs and restaurateurs including Jim Littman at Maidstone of Arms (Restaurant Manager), David Lowenberg at 95 School Street (Restaurant Manager) and Robert Durkin at Karen Lee's, New Paradise Cafe, and Robert's (Director of Operations). Eric has cultivated relationships with a long list of guests, locals and weekenders, who are to this day loyal followers. Eric is excited to be sharing the unique experience at Page Restaurant with both new and familiar faces.
After Graduation in 1989, the city atmosphere and food and culture scene drew Eric to Chicago. He was hired by Errant Enterprise, in a duel role as Kitchen/Restaurant Manager for Claim Company Restaurant, a south western food concept, in Northbrook, Il. The restaurant was a high volume, scratch kitchen chain of five restaurants in the Chicago area.
In 1991 Eric packed up his skills and experience and headed back home to East Hampton where he was hired as the Restaurant Manager at Maidstone Arms. Working with Chef Jim Littman at the Maidstone, Eric became a big fan of French-Asian cooking and continues to refer to Jim's methods and techniques to this day. Eric has worked with many local chefs and restaurateurs including Jim Littman at Maidstone of Arms (Restaurant Manager), David Lowenberg at 95 School Street (Restaurant Manager) and Robert Durkin at Karen Lee's, New Paradise Cafe, and Robert's (Director of Operations). Eric has cultivated relationships with a long list of guests, locals and weekenders, who are to this day loyal followers. Eric is excited to be sharing the unique experience at Page Restaurant with both new and familiar faces.
Jacqueline LaBorne, Catering Director & Event Coordinator
Jacqueline LaBorne earned her stripes as Event Coordinator at 230 Elm, serving in event management, marketing coordination and operations management and as a former owner of her own catering business in Sag Harbor. In addition she has numerous years of restaurant management experience in East End establishments including East Hampton Point, 75 Main and Take 5 Supper Club. Before joining the team at Page Restaurant, Jacqueline was the Catering Director and Event Coordinator for Food and Company, as well as their sister companies including Hampton Clambake and Bay Kitchen Bar, and handled all Food and Company catered events at The Bohemian National Hall on the Upper East Side of Manhattan.
Jacqueline is well recognized for all phases of planning, coordinating and producing weddings, bar mitzvahs, bas mitzvahs, social occasions, non -profit and corporate events. She has the ability to implement new ideas to help clients plan personalized parties both on and off premise.
Jacqueline is well recognized for all phases of planning, coordinating and producing weddings, bar mitzvahs, bas mitzvahs, social occasions, non -profit and corporate events. She has the ability to implement new ideas to help clients plan personalized parties both on and off premise.
Arina Rudneva, Dessert Artist
Born and raised in the small town of Ludza, Latvia, Arina Rudneva got her start with baking at a very young age when she was put to work every Saturday helping Grandma prepare batter and dough for the evening’s homemade bread, cookies, and pies. That work quickly blossomed into a beautiful passion. She can still recall the moment of awe as she watched her first bread dough literally grow!
At the age of 21, Arina decided she wanted more. Leaving everything behind with the exception of one best friend, Arina moved to America in 2004 and landed in the small, beautiful village of Sag Harbor. She fell in love immediately and knew she had found her new home. Over the next decade, Arina's extensive restaurant resume grew. She spent time in several Hampton's favorites such as The Maidstone, Almond, New Paradise Cafe, and Robert's.
In the fall of 2014, Arina followed her long time friend and General Manager Eric Peele and began working at Page 63 Main. Since then, with Eric’s guidance, she has drawn on her rich Latvian heritage to create local, seasonally driven concepts. Arina's passion and love for baking has taken the Page’s dessert program to new heights.
At the age of 21, Arina decided she wanted more. Leaving everything behind with the exception of one best friend, Arina moved to America in 2004 and landed in the small, beautiful village of Sag Harbor. She fell in love immediately and knew she had found her new home. Over the next decade, Arina's extensive restaurant resume grew. She spent time in several Hampton's favorites such as The Maidstone, Almond, New Paradise Cafe, and Robert's.
In the fall of 2014, Arina followed her long time friend and General Manager Eric Peele and began working at Page 63 Main. Since then, with Eric’s guidance, she has drawn on her rich Latvian heritage to create local, seasonally driven concepts. Arina's passion and love for baking has taken the Page’s dessert program to new heights.
