The historic Hampton Maid is located in the heart of Hampton Bays and is celebrating its 65th anniversary this year. Founded in 1959, it is still owned and operated by the Poulakis family. Guests who visit seek quiet luxury and relaxation on the East End. We spoke with owner Tara Poulakis to learn more.
Tell us about the history of The Hampton Maid.
The Hampton Maid dates back to 1959, when my grandparents, John and Marion Poulakis, came out to the East End from Baldwin in search of a better life for their family. Their original intention was to purchase a coffee shop in Southampton Village, but they stumbled upon the Sail Inn, which was a strip motel for sale that had an attached café in Shinnecock Hills. They decided to purchase the property for $25,000, named it The Hampton Maid, and moved their family of five into two of the hotel rooms.
They built cabins in 1982 that are currently the resort’s standard rooms. The baton was passed to my parents, Steven Poulakis and his wife, Sharon, in the 1990s. They acquired six additional acres next to the Hampton Maid, which are now our LEED-certified luxury suites.
I grew up on the grounds of The Hampton Maid. I started working in the family business when I was a little girl, helping my mother make muffins, washing dishes, or folding laundry with my grandmother. When I turned 16, my grandfather took me under his wing and taught me the financial aspects of running the resort. I studied business in college and, after graduation, worked at a local accounting firm as a bookkeeper.
I became the proprietor in 2019 and started to develop my own plans for expansion. I wanted to create a casual camp-style luxury resort while maintaining its family retreat vibe. With my partner, chef Alex Bujoreanu, we opened R.AIRE, which now offers dinner in addition to our well-established country breakfast and expanded offerings for intimate weddings and private events.
I’m raising my own young children, Cash and Lex, in the family business, instilling my passion for hospitality in them so they can carry on our legacy.
You’re celebrating 65 years. Congratulations! Can you tell us how the property has evolved over the years?
What started out as a modest strip motel has now evolved into a destination boutique resort. The addition of our luxury suites in 2016 helped to elevate the resort into the luxury market. And by expanding our dining options in 2020 with R.AIRE, we’re continuing on a path to becoming the quiet luxury-style resort I’ve dreamed about.
Can you tell us about the rooms and the guest experience at Hampton Maid?
First, there’s always an element of surprise when guests pull up to our property and see the beautiful grounds. It’s unexpected, and we love that we’re still considered a bit of a hidden gem.
Each of our rooms are unique with their own distinctive decor and characteristics — such as our Windmill suite, inspired by the historic windmills on the East End, with high ceilings and lots of sunlight. Our suites feature see-through gas fireplaces, heated floors, and spa-like bathrooms. Our bedding offers guests some of their best night’s sleep with luxury linens and feather-down blankets. Each room has its own private deck or balcony to enjoy morning coffee, surrounded by the quiet sounds of nature, or a glass of wine at the end of the day, listening to the wild turkeys roosting. They are peaceful, luxurious, and comfortable.
You’ve been famous for your breakfast service for decades. When did this take off?
In the beginning, breakfast service was very small. There would be days that my grandparents would sit there with no customers. The boom happened In the ’80s when we became the hot spot for clubbers who would come in early in the morning after partying all night. The favorite dish at the time was our signature Hampton Maid breakfast platter, because it would cure the worst of hangovers with its variety of all our breakfast staples on one plate. From there, we just grew to become a tradition out here. Those club kids are now bringing their own kids!
Can you talk about some of the property’s sustainability efforts?
We believe in giving back and a big part of that is working hard to preserve and protect the beautiful grounds we’re lucky to be settled on. We always look at ways to run our daily operations with the environment in mind. For us, this means working closely with local farmers and producers. Not only do we try to source locally if we can, we also grow our own produce right here on the property. Since 1972, everything that is compostable from our restaurant ends up in a compost, which is then used to enrich the soil and grow more beautiful and healthy produce. Our chefs do their part in limiting waste by using each part of the produce they can and by butchering their own meat. Many ingredients are prepared from scratch, from stocks, house-cured meats, bread, and more.
The lodging part of The Hampton Maid doesn’t stay far behind. Each room features refillable amenities to help reduce plastic waste. Our suites, which represent nearly a quarter of the guest’s rooms, are LEED-certified. This means they are designed to save energy, water, and lower carbon footprint.
When you visit us, one of the first things you’ll see is our signature birdhouses, which are built from repurposed scrap wood by one of our owners. You will also find planters and DIY birdhouse kits from the same material available for purchase.
Tell us about the 65th Anniversary Lawn Party and what guests can expect.
On August 18 (rain date the 19th), we’ll be celebrating our 65th anniversary on our lawn with a pig roast, paella, pinchos, and sangria. It’s going to be a casually elegant event, and guests will also enjoy grand cru Spanish wine tasting, sherry, and cheese flights. There will be live music by Los Cintron, whose guitars, vocals, and melodies evoke the traditional sounds of Spain and Andalusia.
We’re also donating a portion of each ticket to East End Food, a great organization that supports and advocates for farmers and producers and works to ensure that the community can enjoy and be nourished by local food. And we’re offering a special hotel discount of 19.59 percent for anyone who wants to stay over the night of the event.
Can you tell us more about the dining options at The Hampton Maid?
The Hampton Maid breakfast has been a popular spot for many for decades. Our menu consists of traditional favorites and seasonally-inspired, creative new dishes, all prepared to order using the finest and freshest ingredients. We are proud to be featured at the top of the list in many publications as the Hamptons “best breakfast place.” Breakfast is served daily.
R.AIRE, our fine dining dinner restaurant, opened in 2020. Chef Alex Bujoreanu, who hails from Spain, is a culinary master who’s spent time in some of the finest kitchens in Europe. He’s brought a globally inspired menu to the Hamptons that features authentic Spanish tapas and paella, as well as new, innovative dishes and classics with a modern twist. Everything is as fresh as possible, and the Mediterranean style cuisine is also prepared in a healthful way, without any use of butter. We’ve also put together a great selection of Spanish wines, including some from producers that Alex has personal relationships with.
What does your perfect day on the East End look like?
Starting the morning at one of the beautiful local ocean beaches, then heading to a local farm stand to gather produce for dinner. Perhaps a bike ride, followed by a BBQ at home with our friends and family, eating, drinking, and soaking in the warm summer nights. Ending the night with s’mores over a fire is the epitome of my perfect day.
