Chef's Profile

Chef Salter brings a wealth of unrivaled expertise to The Inn at Perry Cabin's Sherwood's Landing.

Born in England, he attended the famous 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, where he mastered the German language and learned the art of German cuisine.

After graduation, he honed his skills at some of the world's most highly acclaimed properties. Working under Executive Chef Frans Wild at the five-star Montreaux Palace Hotel in Switzerland, he mastered à la carte service. He then moved to Brenner's Park Hotel in Baden-Baden, Germany, and the Brenner's Stephanie Clinic, where he worked closely under Master Chef Friederich Wilhelm Ehlert, author of the world-famous book, Pâtés and Terrines. While assisting Ehlert with research for a new book, Mark learned how to create restricted diet and calorie-controlled menus.

In 1986 he went to southern France, working at the Hotel du Cap and Eden Roc Restaurant under Chef Poiteau. After four months of intense Mediterranean cuisine, he moved to a 5000-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 him a Scottish Hotel of the Year award and a Baxter's Rosette for Outstanding Cuisine. Additionally, his cooking was rated four out of five in the Good Food Guide. A finalist in the Scottish Chef of the Year competition, Salter also won first place at the Scottish Salon Culiniere. He was made a Master Chef of Great Britain before he departed Cromlix.

Charged with designing and opening the kitchen at Llangoed Hall in Wales in 1990, Mark's talent unquestionably helped win the Restaurant of the Year award. This platform helped spearhead many international culinary promotional events, including Welsh dinners at the prestigious James Beard House in New York and an exclusive dinner for 200 in the Queen's Grill aboard the grand dame of modern ocean liners, the QE2.

Blending his international experience with the flavors of the Bay, Salter's menus change with the season. Appetizer selections might feature lobster martini with mango and honey, or salad of local snails and crispy chicken dumplings with toasted pine nuts, roasted garlic and herb dressing. His cream of watercress soup with jumbo lump crab and croutons is also a possibility, as is the chilled foie gras and green peppercorn terrine on grilled golden pineapple, with spiced pecan brioche. Chef Salter's crispy maple leaf duck leg on celery, chayote and raisin slaw with carrot-orange vinaigrette recently won critical acclaim.

Tantalizing the world's most discerning palates, including Margaret Thatcher, Diane Sawyer, Mike Nichols, Paul Newman and Joanne Woodward to name a few, Mark's savory dishes may include honey glazed lamb shank with a casserole of Welsh leeks, potato and thyme, lobster with fennel gnocchi and sun-dried tomatoes, asparagus-crusted halibut fillet on fennel, and tomato and jumbo lump crab with saffron sauce - just a few among his many spectacular entrées.

The Inn's vast selection of sumptuous desserts, serve as a grand finale to Mark's stellar culinary performances. Guests may choose from a delectable selection, including cookies and cream parfait with chocolate Kahlúa sauce and toasted pecans, apple crumb tart with Calvados ice cream and a walnut sauce, or star anise crème brûlée with roasted pear and cranberry-pistachio biscotti. The menu also features an impressive line-up of dessert wines and premium liquors.

In addition to his culinary wizardry, Mark'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, and making frequent guest appearances on national and regional television programs. In his free time he serves as celebrity chef for Crosse & Blackwell, participating in the company's media tours nationwide. Salter was the recent winner of the National Oyster Cook-Off, and is an active participant in James Beard Foundation special events.