Editor’s Note: The Peekskill Herald has started a column, “10 questions …”, for readers to know more about those who work in city government, own businesses, and support our city’s development. Today’s column features John Sharp, who owns several restaurants in Peekskill.
How and why did you enter the restaurant industry?
I entered the restaurant industry at the age of 15 as a dishwasher, and then worked my way from line cook to busser to server. As I went through school, I always worked in restaurants to make ends meet. I moved to NYC in my when I was in my 20’s, pursuing an acting career, and used the restaurant industry when I was in between gigs. It was during this time that the seed was planted of opening my own place. I was fortunate enough to land at amazing restaurants like John’s Pizzeria and Joe Bastianich’s Becco where I saw and learned the limitless possibilities in the hospitality industry.
Tell us about how you rooted in Peekskill — when did you arrive, what brought you here?
Although my first business plan was made in the streets of Manhattan, it seemed I was always a dollar short of success. I missed the open space of my youth and started to sour on Manhattan. At the time I would escape with my girlfriend (now my wife) to hike in Bear Mountain. On more than one occasion, we came back and stopped through this sleepy forgotten City of Peekskill. So, one thing led to another, and in 2004 we moved up and landed just outside of Peekskill in Continental Village in Cortlandt. I spent the first few years visiting downtown [and] exploring. The Bruised Apple bookstore, Kelly’s, and eventually Peekskill Coffee House were regular visits. I also started to find myself peeking in a shutdown bar on Main Street called Connolly’s. The old bar and interior were like something I had been dreaming about for close to a decade.
How do you decide what your next restaurant will be?
It is somewhat organic. The space/opportunity always seems to find me first. Once the space presents itself, the idea and concept kind of evolve naturally. Who is it going to serve? Who/what is underserved? There are many questions that can be asked to find the concept and they all play a part in the idea, but for me it’s always an eureka moment. To me it feels like I have no idea and then one moment it all makes perfect sense.
What’s the best thing about your job, what’s your biggest challenge?
The best thing and biggest challenge are mirror images. They are different sides of the same coin. I like the people, especially the people I work with. I like the creative and problem solving aspect of running a business, and I like being my own boss. The biggest challenge is me: be it motivation to get off my rear end or the ability to turn it off and separate work from personal life. I have grown at this but have a long way till I am a Zen master.
Where do you see Peekskill’s economic development headed?
I remain positive but not without concern. There has been great excitement over all the new business, especially restaurants, that have opened in a short amount of time. We have been here before and it certainly creates a buzz, but we have also seen businesses close in the past decade. This is directly connected to the lack of population density. If our city is pro-responsible [housing] development and that density increases, I see a very bright future. If the city stays stagnant, I see another round of failed businesses. My belief is we are moving in the right direction. We all must do it together.
How did the pandemic change your businesses?
It made us dig in and reevaluate everything. We adopted more tech and we learned how to communicate with our audience better. The pandemic was and is the very best example of, “What doesn’t kill you, makes you stronger.”
What’s your advice to someone who wants to enter the restaurant industry?
Know that it will be the hardest thing you have ever done and if you don’t have a true passion and willingness and ability to sacrifice much of your life, don’t do it. If that all sounds good and you want to proceed, then put the pedal to the metal and GO! Follow your heart and your head and don’t worry about the naysayers. And, most of all, know that the only way you can truly succeed is by failure. (I have had many.)
What hobbies do you enjoy in your spare time?
What spare time? It used to be fishing. Fly fishing, ice fishing, bass fishing – you name it and I liked to fish [for] it. I don’t fish anymore; my new hobby is my 8 year old. Movies, tickle sessions, ice cream, etc. All my free time is spent with my wife Mattie and child Ruby. That would be my hobby. We also love to travel, so I guess that too.
Where’s your favorite place to eat and what do you order?
I am a creature of habit and right now my go-to place is Greek To Go. I probably go there 3 times a week for late lunch. I get the Gyro Platter, double salad, no pita. They have the order up before I make it to the counter. I do eat at my own places, but especially like to pretend I am a customer at Fin and Brew.
What would you like to say to the Peekskill community?
I appreciate you all for the support and love you have shown me over the two plus decades that I have lived here. I have lived in this community far longer than anywhere else in my life and truly consider it home. And that is in large part to this supportive Peekskill community.
John Sharp’s restaurants in Peekskill: Birdsall House, Gleason’s, Fin and Brew, and The Central.