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Mark Salter
..Executive Chef, Inn at Perry Cabin
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“I started cooking at school when I chose Cooking over
Woodwork as a class option. And, I was influenced by
Graham Kerr—I enjoyed watching him on TV while
growing up in the U.K.”
“What’s great about my job is that it’s never the same.
You’re always fighting against the clock. You get to please
different people. In America, you have a much greater
opportunity to experiment with food. People are more
willing to trust you as a chef if you enjoy a good reputation.”
“It’s a great job once you get to the top. Getting there takes a
lot of sweat and tears…The name of the game is to study, then
work in great kitchens. Once you get to the top, stay at the top.
If you’re a good chef, people will pay you for your talent.”
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"My idea of a great meal includes clean
flavors, and not too many things on a plate.
Having been taught to cook food correctly, I appreciate going to a nice restaurant and having food prepared correctly. Soup that’s seasoned properly. And if the food’s supposed to be hot, it’s hot. If it’s supposed to be cold, it’s cold. If I go to McDonald’s and get a really good burger with fresh, hot fries, for me that’s a great meal."
To learn more about Chef Salter and his line of gourmet products, go to: www.salterschesapeakegourmet.com
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"The restaurant's ambiance is upscale casual with an Eastern shore
theme in the white and blue colors, light wood and nautical decor.
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"Diners at the Inn at Perry Cabin can enjoy terrific water views of the Chesapeake Bay"
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“To relax, I play golf. And, I like to sit around with
friends and enjoy a glass of wine and some good
cheese. I like to spend time with my family—my wife,
Ailsa, and my kids, Charlotte (10), James (8), and
Patrick (5). And, of course, our dog, Jenny.”
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