It is virtually impossible to have a conversation with Capers Catering Executive Chef Ethan Paige without breaking into a smile. He exudes positivity and enthusiasm with every word—and the moment conversation turns to food, culinary arts, or his team, his genuine passion for his craft becomes so infectious, you can’t help but get excited about the experience he describes.
This authentic energy and fervor are the icing on the cake for Capers’ Owner & Founder Emma Roberts. “Chef Ethan embodies everything Capers Catering values and aspires to create,” says Emma.
“Ethan came to us with over a dozen years working as an Executive Chef for notable Boston caterers. He fit right in with our team from day one—it’s so evident that he truly cares for every person involved in every event. As an avid gardener, he brings both knowledge of—and passion for—locally grown, seasonal and sustainable ingredients and dishes. His natural eye for aesthetic beauty and years of experience honing his craft ensure that every dish features an exquisite balance of colors. We couldn’t be more excited to welcome Ethan Paige as our new Executive Chef at Capers Catering.”
And because we can’t wait for you to meet Chef Ethan in person, we wanted to share this recent Question and Answer session with him, so that you can get to know him better yourself…
What first drew you to work with food?
I grew up in Amherst and Hadley, Massachusetts, surrounded by an inspiring, creative community rich with diverse culture and local agriculture. My earliest memories are of stopping by slightly shaded roadside farm stands with bushels of fresh fruit, produce, and old-fashioned coffee tins stuffed with crumpled dollar bills. From an early age, I was surrounded by colorful, talented chefs full of character and mystery eager to share their knowledge and pride in their craft. My first job came as a young teenager assisting with prep for a clambake for over 2000 guests, tying up hundreds of cheesecloth bundles of red bliss potatoes, local corn, lobsters, steamers and mussels. I have been working in the world of food ever since—and loving it.
What inspires you most when it comes to food and what you do?
The people I work with. Catering forces you to draw on such a wide variety of experiences and versatility to rise to the occasion. I know a lot of people say this, but I truly mean it: EVERY event is so special. There is never “just another wedding or event,” for me. I realize how much goes into every little decision, and how much thought and emotion clients invest in every detail. Connecting to that personal aspect is the most inspiring part of my job and what we do every day at Capers. Nailing those details and the overall guest experience isn’t just a goal, it’s a must.
How important is your team to your process?
It’s everything. As a chef, it is such a huge opportunity to collaborate with your team. You never know where the next great idea is going to come from, and cultivating a welcoming environment that invites and encourages a perpetual open exchange of ideas, information, and sharing is the root of future innovation and solid team-building. When we’re working events, every second counts, and it’s so important to have a symbiotic, cohesive team where everyone has everyone else’s back. I care so much about my team, and want to help them achieve their goals too.
What inspires you food-wise?
Even though I live in East Boston, I have a home garden with several beds for flowering herbs, ornamental flowers, and organic produce. It’s so important for me and my wife (Pri Paige, also an Executive Chef, at Cambridge’s Sofra Bakery) to grow our own food.
One of the most fun aspects of that for us is connecting to local producers and farms—visiting them, developing relationships with them, and getting to know the teams picking the crops.
Gardening and farming are true labors of love, and there is so much community in connecting with other people who see that, feel that, and are drawn to cultivating food.
My wife and I also love to venture out—to try new restaurants, new dishes, and travel to places where we know there will be interesting food. Barcelona, Lisbon, New York City, Rio, and Copenhagen are a handful of recent destinations where we’ve loved exploring everything from Michelin-starred restaurants to street vendors. Inspiration can come from anywhere.
How do you ensure you stay on the cutting edge of food?
On top of traveling and trying new restaurants, I’m constantly reading food periodicals, watching and following foodie social media accounts, and paying attention to what’s happening in other cities and abroad. Absorbing all that, you start to gain a sort of sixth sense of where things are going—maybe there’s an ingredient that’s popping up again and again… I’ll look into that, gauge whether it will take off, and take mental note of concepts that haven’t peaked yet.
What are you most excited about at Capers Catering?
Wow—so many things! I am so proud to play a key role in continuing Capers’ tradition of excellence. Among the team, I am focused on setting a positive and enthusiastic example of hard work, creativity, passion, coaching, sharing, openness, responsiveness, hospitality, and resourcefulness. I arrived to a Capers team that is kind, courteous, passionate, supportive, professional, highly experienced, incredibly skilled, and works amazingly well together to produce some of the very best food in New England—all while focusing on delivering uncompromised hospitality, creativity, and quality. I am determined to contribute in as many ways as possible to help take Capers—as a team—to the next level. And considering where they’re starting, that might be the most exciting prospect of all.
We hope you’ve enjoyed this introduction to our wonderful new Executive Chef, Ethan Paige—our guess is that even just in reading these few paragraphs, you have already begun to catch his wave of enthusiasm. We’re right there with you. We can't wait to introduce you to him in person, and begin collaborating on your custom menu together. We're ready when you are. Contact us anytime.
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