Vaughn Skaggs

Title: Executive Sous Chef

Vaughn Skaggs is as much a chef as he is an environmentalist. His inspiration originally drawn from his mother (a fabulous and inventive cook and restaurateur in her own right) and his grandfather (who spent years overseas experiencing and learning local food traditions). Vaughn began his culinary career at a young age in Virginia and has continued his education around the state. Through his tireless conviction and support of all gastronomic things local, sustainable and if possible-organic-he could also be referred as a Locavore. He is currently the Executive Sous Chef at Market Salamander in Middleburg, VA. However, his evolution to date has taken place in some of "the best of..." kitchens like Vidalia's (Washington DC) and Potomac Grill (Leesburg VA) And some of the most exclusive private homes of Virginia.

He skilled culinary repertoire alongside of his positive attitude and devotion to freshness and seasonality has won him many acquaintances in the local farm movement. This symbiosis works out great since this is what inspires his passion for fabulous, delicious and conscientious food.

vskaggs@market-salamander.com