As Executive Chef of Salt & Meadow at The Tides Inn, Chef Kyle Perkins views cooking not simply as a career, but as a calling. A graduate of the New England Culinary Institute, he has worked at acclaimed restaurants and resorts from Nantucket to San Francisco before bringing his talent to Virginia’s Chesapeake Bay. Known for coastal-inspired cuisine that blends creativity, nostalgia, and thoughtful sourcing, Chef Perkins crafts seasonal menus that feel both refined and welcoming. His goal is simple yet powerful: to create food that makes guests feel at home while celebrating the beauty and bounty of the region.