Eat It, Virginia!

Chef Kyle Perkins has found his culinary home at Salt & Meadow inside The Tides Inn in Irvington, Virginia, where the breathtaking waterfront views and local seafood inspire his cooking.  "I came and I walked through the front door at the Tides Inn. I saw the view, and I said, 'Yep, sign me up,'" Perkins said. Before joining The Tides Inn as executive chef, Perkins worked at Twin Farms, a boutique resort in Vermont that he describes as "a true definition of escaping reality" with no phone service and a secluded woodland setting. The Vermont native's journey to The Tides Inn came after a stint in San Francisco during 2020, when the pandemic made city living unaffordable and limited opportunities. He returned to Vermont, briefly worked in landscaping, then joined Twin Farms under chef Nathan Rich, who provided "an excellent platform for me to excel and grow." When the opportunity at The Tides Inn presented itself through Tanzerra Resorts, the property's parent company, Perkins was immediately drawn to