Kyle Perkins has been appointed as Executive Chef at The Tides Inn
The Tides Inn is proud to announce the promotion of Kyle Perkins to Executive Chef, overseeing the entire resort culinary program, including the acclaimed Salt & Meadow and Fish Hawk Oyster Bar. Perkins' promotion marks a new chapter for the resort's dining experiences, uniting both venues under a shared philosophy of seasonal creativity, elevated hospitality, and a deep-rooted commitment to the Northern Neck's vibrant culinary culture.
Chef Perkins brings a passion for regional sourcing and sustainable practices, built through strong relationships with local partners and purveyors such as Steamboat Wharf Oyster Co., Miss Mary Seafood, Anson Mills, Sam Rust Seafood, Little Bay Seafood, Young Overholt Beef, Chapel Hill Beef, Lakeview Apiary, and Dixie Knoll Farm, among others. These partnerships are the foundation of the Tides Inn's dining identity, shaping menus that reflect the bounty of the Chesapeake Bay and surrounding farmland.