COO & Co-Founder
Sage Restaurant Group

With an intense passion for creating distinct dining experiences that appeal to a guest who is hungry for life, Peter Karpinski is the Co-Founder & Chief Operating Officer of Sage Restaurant Group.

A graduate of Cornell University’s respected School of Hotel Administration; Karpinski is a bold leader who has helped elevate Sage Hospitality’s commitment to excellence in restaurant development with his vision for redefining industry conventions. Karpinski understands that it takes a clear sense of purpose combined with a high level of enthusiasm to deliver a product that is admired by consumers, investors and the industry alike.

Before joining the Sage Hospitality family in 2005, Karpinski sharpened his skill set at several top luxury brands, including Four Seasons Hotels and Resorts and Caesars Palace. At Four Seasons, Karpinski served as both Interim and Assistant Food and Beverage Director at its Regent Beverly Wilshire Hotel, managing a $24 million annual operation.

At Caesars Palace in Las Vegas, Karpinski spent two years as the Director of Restaurants, overseeing 800 union employees - including 45 managers - as well as a $75 million operations budget. While in Las Vegas, Karpinski was involved with the debut of nationally acclaimed restaurants Bradley Ogden and Mesa Grill, both large-scale launches from celebrity-status chefs.

He then joined Philadelphia’s Starr Restaurant Organization, one of the nation’s fastest growing independent restaurant groups. At Starr, Karpinski served as Corporate Director of Operations, managing an $80 million business with 1,200 staff and a strong eye for cutting-edge design and ambitious expansion plans.

Karpinski brought his eye for untapped potential and unidentified niches to Sage Hospitality in late 2005, where he was charged with founding and launching the new Sage Restaurant Group, as well as overseeing the Sage Independent Hotel Group to optimize, synthesize and evolve its operations and assets.

“We want to seamlessly bridge the gap between independent restaurateurs and hotel food and beverage operations,” says Karpinski. “We have a progressive approach for building credibility with our investors and providing value to our consumers.”