About Mark Salter
Creator of Salter's Chesapeake Gourmet & Excutive Chef at Sherwood's Landing and The Inn at Perry Cabin

The dining experience at The Inn at Perry Cabin is as famous and renowned as the luxurious waterfront manor itself.  Under the culinary direction of Master Chef Mark Salter since August 1993, the resort’s signature restaurant, Sherwood’s Landing, features Continental cuisine accented with regional ingredients from nearby farms and harvested from the Chesapeake Bay.  Salter’s self-described approach to cooking is modern classical with an emphasis on lightness.

Chef Salter brings a wealth of expertise to The Inn at Perry Cabin.  Born in England, he attended Colchester Institute in his native land from 1979 to 1981, where he studied under Master Chef Malcolm Long, earning the title “Best Student” and a diploma in Advanced Professional Cookery.   He served the remainder of his internship at the Steglitz International in Berlin.

After graduation, he worked at some of the world’s most highly acclaimed restaurants.  Working under Executive Chef Frans Wild at the Five-Star Montreaux Palace Hotel in Switzerland, Brenner's Park Hotel in Baden-Baden, Germany, followed by The Brenner’s Stephanie Clinic, working alongside Master Chef Friederich Wilhelm Ehlert, helped further hone his culinary skills.

In 1986, he went to Hotel du Cap and Eden Roc Restaurant in Southern France to work under Chef Poiteau.  Shortly thereafter, he moved to the 5,000-acre estate, Cromlix House in Scotland, as sous chef under Stephen Frost.  Promoted to executive chef of Cromlix in 1987, he honed his own style of country house cuisine, which earned a “Scottish Hotel of the Year” award and a Baxters Rosette for “Outstanding Cuisine.”  That same year, Chef Salter won first place at the Scottish Salon Culiniere, was named as a finalist in the Scottish Chef of the Year competition and his cooking rated “four out of five” in the Good Food Guide.  Before leaving Cromlix, he became a member of the Master Chefs of Great Britain.

Charged with designing and opening the kitchen at Llangoed Hall in Wales in 1990, Chef Salter’s talent unquestionably helped win the “Restaurant of the Year” recognition.  This platform helped spearhead many international culinary promotional events, including Welsh dinners at the James Beard House in New York, and an exclusive dinner for 400 in the Queen’s Grill aboard the grand dame of modern ocean liners, the QE2.

Chef Salter has since been credited for tantalizing numerous discerning celebrity palates, including:  Margaret Thatcher, John Major, Diane Sawyer, Mike Nichols, Owen Wilson, Jane Seymour, Paul Newman and Joanne Woodward to name a few.  Guests dining at the Inn at Perry Cabin can savor a variety of dishes from seasonal menus that include signature favorites such as honey and tarragon glazed lamb shank with a sun-dried tomato sauce; crab spring roll with pink grapefruit, avocado and toasted almonds; and Chesapeake Bay oysters poached in champagne with procscuitto di parma ham, fresh spinach and crispy vegetables.

In addition to his culinary wizardry, Chef Salter’s inspiring personality takes him all over the world, accepting invitations as a representative for The Inn at Perry Cabin and Maryland’s Eastern Shore.  He has appeared on the Food Channel’s “Best of” series, Good Morning America, CBC & Fox 5 in Washington D.C. and WBAL Baltimore.  In addition to regular appearances at the James Beard House, he cooked for the U.S. Ski Team at the 2002 Olympics in Salt Lake City, and is a National Pork Board Celebrated Chef.  Every year he donates his time for the Meals from the Master event for Meals on Wheels and to the St. Michaels Food and Wine Festival to raise money for the local food bank.

When he can find time to dash off the Eastern Shore of Maryland, Chef Salter has traveled far and near to express his amazing talents.  In 2007 he demonstrated in front of more than 2000 people in George Square for “Gourmet Glasgow” during a trip to Scotland with 3 of Britain’s top chefs.  Even more recently, Chef Salter dominated over a crab “cook off’ against world renowned chef, Eric Rippert, which was hosted by Le Bernardin restaurant in New York City.

Credited with elevating the dining experience at The Inn at Perry Cabin, Chef Salter’s talents have consistently earned The Inn at Perry Cabin the AAA Four-Diamond, Wine Spectator’s Award of Excellence and the Distinguished Restaurant of North America award, as well as accolades from leading publications such as Gourmet, Bon Appetit, Great Country Inns, Andrew Harper’s Hideaway Report among others.

After numerous requests from his regular clientele, Mark launched Salter’s Chesapeake Gourmet®, his own line of salad dressings and marinades, including Eastern Shore Pub Sauce, Fresh Raspberry and Passion Fruit, Tropical Mango, Honey and Grain Mustard, and a Tamari and Orange dressing.

Sherwood’s Landing is located in The Inn at Perry Cabin, a luxury Orient-Express Hotel overlooking the Miles River, a tributary of the Chesapeake Bay. A décor of plush banquettes in soft, sun washed Nantucket colors, and captains chairs watching over high gloss marine-dark stained wooded tables are complemented by a collage of “waterman” tools over the fireplace and a collection of antique Oyster Plates, some valued at over $1,000 dollars.  The restaurant serves breakfast, lunch and dinner daily with optional al fresco breakfast and lunch on the patio. For more information, visit www.perrycabin.com or call 1-800-722-2949.

The Inn at Perry Cabin is located at 308 Watkins Lane, St. Michaels, Maryland 21663; Telephone: 410-745-2200 or 1-866-278-9601; website: www.perrycabin.com.  Reservations can be made at: info@perrycabin.com or through Orient-Express Hotels at: 1-800-237-1236 or www.orient-expresshotels.com.