Chaine des Rotisseurs Atlantic City

Peter grew up in Absecon, NJ, with his father, a union bricklayer and craftsman, his mother, a bookkeeper and aspiring entrepreneur, and his sister, Nadine, whom he calls Dina along with countless other nicknames. Dina is now the captain at Il Mulino in Hard Rock Atlantic City. He attended Assumption Regional Catholic School from first through eighth grade and went to kindergarten in the Methodist church hall, which is located right behind the home he now owns on Shore Road in Absecon, known as Ballantine. Peter graduated as valedictorian from Holy Spirit High School in 1981 while working his way through school as a cook and later a manager at Arthur Treacher’s Fish & Chips. He remains bound by the oath to preserve the secret recipe, so he won’t reveal what makes the fish taste so good. However, Peter gained extensive experience working in a fast-food kitchen, preparing shrimp, fried clams, fish, chicken, coleslaw, and other classic oceanside fare.

Peter’s father was part of a large Italian family with four sisters, all of whom maintained large gardens during the summer, as did his immediate family. As a result, food played a central role in family planning, activities, and celebrations. He was named after his uncle, Peter Anthony Caporilli, who served in the U.S. Navy during World War II and passed away from leukemia shortly after the war. His cousin, Chevalier Pete Costantino, was also named after their uncle.

After earning a math degree from Stockton College and spending three years at Spencer Gifts, Peter joined Burpee Seeds in 1988 as a marketing manager. He spent three years at Fordhook Farm, learning how to grow vegetables and flowers from seed. Despite his extensive experience in horticulture, Peter only recently completed the Rutgers University Master Gardener program. Today, he maintains a large annual garden at Ballantine.

In 1991, Peter moved to New York City to become Senior Marketing Director at Hanover Direct, a company with 23 catalog titles. Hanover’s parent company, Horn & Hardart, was the famed “automat” chain, which also owned restaurants and brands like Tony Roma’s. While involved in branding work for the restaurant division, it was the sophisticated food and wine scene in New York that ignited Peter’s lifelong passion for fine dining.

During his tenure at Burpee and his early years in New York, Peter was also developing Tidewater Workshop, a cedar outdoor furniture company. Tidewater Workshop sold benches, Adirondack chairs, dining tables, and other outdoor furniture globally through its catalog and, starting in 1998, through its website. That same year, Peter and his wife, Sara, had dinner with Martha and Paxson Keates at the Rams Head Inn. Pax mentioned an upcoming “Chaine” dinner, and what followed was an in-depth conversation about the importance of preserving the traditions of haute cuisine worldwide. On December 3, 1998, Peter joined La Chaine in a black-tie induction gala hosted by Maître Hôtelier Joseph Milza at Renault Winery. Walking into the event on that cold night, he was greeted by the sight of six sous chefs sautéing foie gras in copper pans, and Sandi Anderson handing him a glass of Sauternes. Overwhelmed with joy, Peter was soon approached by Bailli Ted Lippman, who informed him that new members were typically vetted before being admitted. However, Ted allowed him to stay on the condition that he wouldn’t get into trouble—a promise that may not have been entirely kept.

By 2008, Peter and Sara had married on January 1, and Ted Lippman asked him to serve as the local Chargé de Presse. Soon after, George Meuller, the distinguished Bailli Provincial at the time, appointed Peter Regional Presse. That same year, his daughter, Rita Sara Caporilli, was born on April 11. Later that summer, she accompanied Peter and Sara to Keswick Hall in Virginia, where he was elevated to Press Provincial. As time passed, Peter was appointed Gastronomique Provincial and eventually Chambellan Provincial, a role he held for many years, performing inductions across the United States.

Reflecting on earlier years, between 1997 and 1998, Peter was also blessed with the birth of his two older daughters, Lauren and Paige. Both pursued careers in the culinary world—Lauren graduated from Vassar with a math degree and now resides in Philadelphia, while Paige, a Gettysburg math graduate, lives in the food capital of New Orleans. However, their younger sister, Rita, is set to make history in the family by being inducted into the Atlantic City Bailliage this year as its new social media officer.

Peter’s wine cellar at Ballantine serves as a reminder that La Chaine is not about ribbons or rank but about friendship and camaraderie at the table—the joy of breaking bread, raising a glass, and celebrating the talents of culinary professionals. The walls are adorned with framed photos of the many friends and memories accumulated over 26 years of membership. Ted Lippman often reminds him that a wine cellar is not a wine morgue, so his cellar is alive with the people and experiences that have shaped his journey.

When asked why he enjoys Crown Royal, Peter’s answer is simple: he knows exactly how much he can and should drink to maintain his (mostly) responsible composure, and it pairs well with everything. He is also a devoted fan of the dry, biscuity profile of Bollinger Champagnes and other similar styles. Lately, Peter and Sara have been drinking more aged Burgundy than anything else. While Sara prefers Pinot Noir, he finds it quite approachable, particularly for mid-week enjoyment. Their collection includes an extensive assortment of Bordeaux, California Cabernet Sauvignons, and a well-curated selection of white Burgundies and Meursault.

Naming Peter’s favorite restaurants would be a challenge, as he has been fortunate enough to develop personal relationships with many chefs and restaurateurs over the years. However, he is consistently impressed by Chef Demetrios at Tropicana, as well as the teams at Ruth’s Chris, Morton’s, and The Palm, all of whom prioritize an exceptional customer experience. Peter would gladly eat breakfast, lunch, and dinner with Chefs Wong, Levenson, and Eva Campbell at Resorts. Having attended high school with Kevin Kelly at Cookies, Peter has been craving his food for decades. Chef Dom at Lena’s rivals even his mother’s Italian cooking, while Marseille in NYC and La Famiglia in Philadelphia remain favorites. Jimmy Cordivari performs magic in his intimate BYOB spot in Brigantine. Peter also enjoys visiting his sister at Il Mulino, particularly for their osso buco. Chef Jeremy and his wife, Danielle, at Chanterelle in Stone Harbor, may be the most exciting husband-and-wife team in the restaurant industry since Fred and Ethel Noyes.

What stands out most from Peter’s dining experiences is the overwhelming sense of gratitude he and Sara express to the servers, chefs, managers, valets, owners, and the entire hospitality team. Dining out at least three to four times a week, Peter deeply appreciates the effort and dedication that goes into creating an exceptional experience. If there is one lesson he has learned from La Chaine, it is to elevate and celebrate the individuals who make fine dining possible.

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Member Spotlight - Peter Caporilli