Todd Gray, Culinary Director
Chef Todd Gray, culinary director of Market Salamander and owner of the acclaimed Equinox Restaurant in Washington D.C., has created the Market’s expansive menu, which provides even the most discerning palate with an innovative, sophisticated, yet unpretentious dining experience.
Co-owner and executive chef of the acclaimed Equinox restaurant in Washington, DC, Gray is overseeing menu development at the luxurious Salamander Resort & Spa in Middleburg, VA. Since opening Equinox in 1999 to universal acclaim, Gray has emerged as one of the leading culinary talents in the nation's capital, as well as a tireless champion of sustainable farming and fishing practices, and a passionate promoter of local, mid-Atlantic foods. In 2008 Equinox won the Restaurant Association Award for Best Fine Dining. Gray's cooking has earned him five nominations for the prestigious Best Chef, Mid-Atlantic award from the James Beard Foundation.
Vaughn Skaggs, Chef de Cuisine
Vaughn Skaggs, Chef de Cuisine at Market Salamander, began his culinary career at a young age in Virginia. Originally inspired by his mother, an inventive cook and restaurateur, Skaggs tireless conviction and support of gastronomic, local, organic and sustainable foods makes him the “backbone of Market Salamander.” Skaggs’ hard work and dedication is evident as he was recently awarded the 2008 Management Tourism Employee of the Year by the Loudoun Convention & Visitors Association.
Skaggs’s culinary evolution has taken place in some of the best kitchens like Vidalia's in Washington D.C., Potomac Grill in Leesburg, Virginia and some of the most exclusive private homes of Virginia. His skilled culinary repertoire, coupled with his positive attitude and devotion to freshness and seasonality, has won him many acquaintances in the local farm movement. His combination of talent and commitment drives his passion for delicious and conscientious food.
Jason Reaves, Pastry Chef
Recently awarded the 2008 front-line Tourism Employee of the Year by the Loudoun Convention & Visitors Association, Jason Reaves is a graduate of the Culinary Institute of America in Hyde Park, NY with a degree specializing in baking and pastry. Cited for his many contributions to tourism in his contacts with visitors to the Market, his mentoring of Loudoun culinary students and his charitable work in the community, Jason is a significant member of the Loudoun community.
Before joining the staff here at Market Salamander, Reaves worked at Lansdowne Resort, Postrio in San Francisco, and as Pastry Chef on board Norwegian Cruise lines of Pride of Aloha, and Pride of America. Reaves specializes in custom wedding and special occasion cakes as well as delicious pastries.
Jeffrey Potter, Executive Catering Chef
As a certified Executive Chef, with over 25 years of culinary experience, Jeffrey Potter has worked at luxury properties including Westin Resorts & Hotels on the islands of Hawaii and Kauai, the Ritz Carlton at Laguna Niguel, CA, the Jockey Club at the Ritz Carlton in Washington, D.C. and the Carlyle Grand in Shirlington, VA. At Market Salamander, Potter manages a gourmet property in his own community allowing him to work closely with friends, local schools, groups and at community events.
Always in search of culinary adventure, Jeffrey Potter’s tastes have been influenced by his travels to Europe, Africa, India, and China. These cultural experiences have given Potter the appreciation and commitment necessary to stay true to traditional preparation of international cuisines while adding a pinch of Market Salamander flavor.
Potter is passionate about sharing his culinary knowledge with his staff and the community and believes in educating the public and exploring the cooking process.
