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About Mark Salter
Creator of Salter's Chesapeake Gourmet & Proprietor and Chef of The Robert Morris Inn in Oxford, Md.
"I'm excited," Salter said recently in a news article as the new proprietor and chef of The Robert Morris Inn. "This is Mark Salter doing his own thing."
After 17 years as the Executive Chef at The Inn at Perry Cabin, Mark Salter has partnered with Ian Fleming, who managed the Inn at Perry Cabin during the early 90's. Together, they are taking the helm at The Robert Morris Inn in Oxford, Maryland.
Born in England, Mark Salter 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.
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.
Salter became executive chef of Perry Cabin in 1993, when Ian Fleming managed the Inn at Perry Cabin. During their friendship of more than 20 years, the subject of opening their own venture came up many times. Recently, the opportunity availed itself in the form of The Robert Morris Inn in Oxford, and they made the move.
Plans for the Robert Morris Inn in Oxford include wine nights, malt distillery events, celebrity guest chefs and the reopening of the tavern and restaurant.
The Robert Morris Inn is located in Oxford, Maryland. The Robert Morris Inn is located at 314 North Morris Street, Oxford, Maryland 21654; For more information, visit www.robertmorrisinn.com or call 1-410-226-5111.