Claude’s Restaurant is pleased to announce the appointment of James Carpenter, a navy veteran, as the restaurant’s Executive Chef. As Executive Chef, Carpenter oversees the restaurant’s newly renovated dining room and outside dining patios, which highlights signature American fare including seafood, salads, and seasonal features – as well as its special events, wine pairing dinners, Restaurant Week offerings, and more. Chef Carpenter also oversees the restaurant’s onsite catering events ranging in size from small meetings to large events of up to 400 people A veteran in hospitality and some of the East End’s finest kitchens, Chef Carpenter brings nearly 27 years of culinary experience. Prior to joining the team at Claude’s, Carpenter served as executive chef at best-known eateries, including Della Femina, The American Hotel, Page at 63 Main, The Living Room and East Hampton Point. He also spent time working with notable chefs such as Susan Spicer in New Orleans at Bayona, Louis Osteen at Charleston’s Louis’ and Gunther Seeger at Atlanta’s Ritz-Carlton Buckhead. On his move to Claude’s, Chef Carpenter said, “I’m very excited to be back in Southampton where I started at Savana’s. I am also looking forward to create an amazing destination restaurant.”