Chef Mark Salter
Creator of Salter’s Chesapeake Gourmet & Chef Partner of The Robert Morris Inn in Oxford, Md.
“I’m excited,” Salter said recently in a news article as partner 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 collaborated with Ian Fleming, who managed the Inn at Perry Cabin during the early 90’s. Together, they have taken 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 “ 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 took 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 “ 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. Chef Salter has donated his time for the Meals from the Master event for Meals on Wheels in Wilmington DE and to the St. Michaels Food and Wine Festival to raise money for the local food bank.
For the past 8 years Mark has been repeatedly invited to cook for both The National Pork Council and Pork Board where he prepares an end of Year Gala dinner on Marco Island in December and at the USDA in March, “National AG day” for The secretary of Agriculture.
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 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®, in 2004 and 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. Today Mark has decided to concentrate on The Eastern Shore Pub sauce his seller and along with his wife Ailsa now introduces Jams, jellies and chutneys focusing on “farm to table” picking a lot of the ingredients locally. They can often be found together at The Easton farmers MK every Saturday morning Mid April through end of December.
Salter became executive chef of Perry Cabin in 1993, Fleming managed the property back in the early nineties. During their friendship of more than 20 years, the subject of opening their own venture came up many times. In 2010 the idea of running the Robert Morris became reality and after leasing the Inn for four years both Mark and Ian Purchased the Robert Morris Inn at the end of 2015.
Since The Robert Morris Inn reopened in 2010 Mark and Ian have focused on the off season creating a strong fall and winter program promoting cooking demonstrations, wine dinners and specialty evenings. The cooking demonstration kitchen in the dining room was furnished by Miele and guests continue to support their events more than ever, as they have grown in popularity. Once the season commences and the oxford Bellevue Ferry re opens, Mark can be found in The Robert Morris Inn kitchen focusing on all the fresh seafood the Chesapeake Bay has to offer.
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.