Mark Salter is the Executive chef and culinary wizard at The Inn At Perry Cabin in St Michael’s Maryland. Mark is married to Ailsa and they have three wonderful children, Charlotte, James and Patrick.  Ailsa takes care of the day to day running of Salter's Chesapeake Gourmet.

For the past ten years he has earned numerous awards and featured in Bon Appetite, cooking light and Great Country Inns Magazines.

During his culinary training, he was selected into the advanced professional cookery class, at the Colchester Institute, under Master chef Malcolm Long, where he earned the award, most promising chef for the year of 1980.

During the next eight years he trained at The Montreux Palace in Montreux Switzerland and then The Brenner’s  Stephanie Clinic, Baden Baden under Master Chef  Friedrich Wilhelm Ehlert.

Under Chef Ehlert Mark specialized in preparing calorie controlled meals, reducing fat and carbohydrates. Chef Salter then moved to the five Star Brenner’s Park Hotel where he worked closely with Master chef Albert Kellner.

In 1986, Chef Salter moved to The Hotel du Cap, in the south of France, working at the world famous Eden Roc restaurant, under Chef Poiteau. After four months of intense training, he moved to Cromlix House, a beautiful shooting estate in the heart of the Scottish country side. While he was there, Cromlix House won the Scottish Hotel of the Year and The Baxter’s Rosette award for outstanding cuisine. Before leaving Cromlix House, Salter was made a member of the Master Chefs of Great Britain.

In 1990, Sir Bernard Ashley, the husband of the late Laura Ashley, approached him to open the magnificent Welsh Country House hotel, Llangoed Hall. There he helped spear head many international culinary promotions, including dinners at the James Beard House in New York and an exclusive dinner in the Queens Grill, aboard the ocean liner the QE11.

After winning The Restaurant of the Year award in Wales in 1992, Sir Bernard Ashley offered Salter the position of Executive chef at The Inn at Perry Cabin in St Michaels Maryland.

During his ten years at the Inn, his culinary wizardry and his great personality have taken him all over the world, accepting invitations on both national and regional television programs. For two consecutive years, he has flown to an island in the Caribbean, where he prepared gourmet feasts for a private guest, his family and friends.

In 1993, Mark won the National Oyster cook-off in Leonard’s Town Maryland, the National Peach Competition, in 2001 and first place in The Mid- Atlantic Pork Competition in November of 2001.

In February of 2002 Salter had the honour of cooking for the USA winter Olympic ski team in Salt Lake City Utah.

Tantalizing the world’s most discerning palates, including British Prime Minister Margaret Thatcher, Dianne Sawyer, Paul Newman, Joanne Woodward and King Hussein of Jordan, he continues to create new, exciting recipes and dishes.

In December of 2003, he was inspired to form his own company, Salter’s Chesapeake Gourmet LLC. With frequent requests for his delicious salad dressings and marinades,

Chef Salter now introduces the first three of several salad dressings, which can be purchased through his website or in various stores in the picturesque town of St Michael’s, Maryland.

Products

Salter’s fresh Raspberry & Passion Fruit dressing

Mark Salter’s award winning recipe will offer a fresh tasting salad dressing, using only the freshest raspberry and passion fruit purees. He uses vinegar, which contains fresh raspberry juice and whisks in a cholesterol free canola oil. He recommends once opened store in the refrigerator and just shake before using. Recipes

Salter’s Tropical Mango Honey & Grain Mustard dressing

Mark Salter creates a tangy fruit dressing, combining the natural sugars of the fresh mango puree, and  honey. Together with the acidity from the country grain mustard, he has masterfully balanced his delicious salad dressing creating a gourmet treat for any seafood or salad lover. He recommends, once opened store in the refrigerator and shake before using. Recipes

Salter’s Tamari & Orange dressing

Mark Salter blends orange juice with pickled ginger, sesame oil, light tamari soy sauce and honey, creating a well balanced dressing .With 25% less sodium this flavorful dressing can be used to stir fry or drizzled over crisp lettuce leaves and served with fresh grilled tuna.  Chef Salter recommends once opened store in the refrigerator and shake before using. Recipes