Meet the Chef
Executive Chef Robert Simon made his mark in the culinary industry by accident. He was a 15-year-old boy who loved to play sports but had no interest in making the kitchen his home.
But a prep cook position an Eastern Shore restaurant changed everything.
Simon worked diligently in the restaurant’s shuck room and developed a love for creating stocks and soups. He graduated from the Baltimore Culinary School in 2000 and became a chef in restaurants across the U.S. before joining our team. These include the Marriott Hotel in Ann Arbor Michigan and the West Wood Country Club in New York.
In his role, Simon oversees the culinary efforts of three properties: Pier 5 Hotel, Admiral Fell Inn, and Inn at Henderson Wharf. This includes the preparation of menus, developing pricing and cooking for a variety of events.
Rob said the day-to-day interaction with guests is the most rewarding part of his job. He continuously strives to bring his love of food to every plate he prepares.