From Vermont to Virginia: Chef Kyle Perkins Brings Fresh Flavor to The Tides Inn

Every chef has that aha moment — that instant when they know they’ve found the right place to plant roots. For Chef Kyle Perkins, that moment came when he stepped onto the grounds of The Tides Inn in Irvington and looked out across Carter’s Creek. As a fellow Vermont native, I know exactly what he felt — that deep breath of contentment when you find a place that feels like home.

A Journey Rooted in Place

Kyle’s culinary path took him from Vermont’s Twin Farms — where he served intimate, highly personal dinners surrounded by quiet woods — to the bustling restaurant world of San Francisco. Along the way, he developed a cooking philosophy that blends elevated technique with a deep respect for ingredients and the people who produce them.

Here in Virginia’s Northern Neck, Kyle has stepped into his role as Executive Chef at Salt & Meadow with the goal of weaving local flavors and seasonal abundance into every dish. It’s a challenge he’s embraced with both skill and heart.

From Garden to Table

Just steps from the kitchen, Kyle and horticulturist Matt Little have planted an on‑site garden that produces heirloom vegetables, edible flowers, berries, and herbs. Each harvest inspires the nightly menu, pairing freshly picked produce with local seafood like Steamboat Wharf oysters and pasture‑raised meats from nearby farms.

This isn’t about chasing food trends — it’s about honoring the land and waters that sustain us, something I think every Vermonter instinctively understands.

Flavor with Roots

Some of Kyle’s dishes echo the rustic elegance of Vermont, reimagined through the lens of Chesapeake flavors:

• Black Sea Bass with oyster champagne beurre blanc — a dish that’s both delicate and celebratory.
• Steamboat Wharf Oysters served with thoughtful garnishes like dashi gel, pickled kelp, or a classic mignonette.

Kyle has even put in long hours on a local oyster farm — gaining firsthand respect for the watermen whose work begins long before a plate ever reaches a table.

Irvington: A Town That Feeds the Soul

Nestled on the shores of Carter’s Creek, Irvington is a place where you can stroll past charming shops, stop for coffee with a neighbor, and end the day with a sunset walk by the water. It’s a community that blends small‑town warmth with elevated experiences — the kind of place where food, culture, and connection come together naturally.

As someone who lives and works here, I see daily how The Tides Inn serves as a gathering place for locals and visitors alike. Whether it’s a romantic waterfront dinner, a casual afternoon on the bocce court, or a morning coffee on the terrace, The Tides Inn is woven into the rhythm of life in Irvington.

I’ve had the pleasure of dining at Salt & Meadow myself, and it’s every bit as lovely as you’d imagine — warm service, thoughtful dishes, and flavors that feel both rooted in the Northern Neck and elevated for a truly special experience.

Why This Matters Beyond the Menu

For many who visit, Irvington starts as a weekend getaway — maybe with a dinner reservation at Salt & Meadow — and turns into a conversation about making this lifestyle permanent. The easy walkability, vibrant community events, and year‑round waterfront beauty are exactly why people fall in love with living here.

The culinary renaissance happening at The Tides Inn under Chef Kyle Perkins isn’t just about food — it’s about deepening the story of Irvington as a place where quality of life is as rich as the flavors on your plate.