Salamander Resort & Spa | March 5, 2019

Salamander Resort & Spa’s gourmet Market Salamander, located in the charming village of Middleburg just steps from the resort, appoints Nicholas Forlano as its new executive chef.

In this role, Chef Forlano will oversee and implement all culinary operations for Market Salamander’s breakfast and lunch menus, gourmet to-go picnic baskets, as well as on and off-premise catering. “We’re confident Chef Nick’s culinary skill set paired with his long-standing reputation in the local area, will complement the Market Salamander offering,” says Jacob Musyt, Director of Food & Beverage at Salamander Resort & Spa. “He’s a valuable addition to the Salamander team and we’re eager to see his passion in action as he further enhances the overall resort culinary experience.”

From 2007 to 2015 Chef Nick owned and operated the eponymous Forlano’s Market & Restaurant in The Plains – a full service restaurant with open kitchen dining experience, cooking classes, and prepared gourmet meals. With more than 20 years of culinary experience, Chef Forlano joins Salamander Resort & Spa most recently from the River Thornton Group where he served as executive chef overseeing three restaurants. Prior to that, he was responsible for the entire culinary operations, including member and banquet events, as executive chef at Piedmont Golf Club. Chef Nick first landed in Virginia in 2000 when he was named head chef of the Ashby Inn, where he earned an impressive 25 rating (out of a possible 30) from Zagat for its menu and service.

Chef Nick’s food mission is to provide a space for relationships to grow over locally sourced food. He strongly believes that locally grown produce creates important economic opportunities, delivers health benefits and holds opportunity to make a difference in a community. Following a six-year tour of duty with the Air Force, Chef Nick pursued his passion for cooking using the GI Bill to attend The Restaurant School at Walnut Hill College in Philadelphia. Even with extensive experience and culinary education, it is his mother who the Queens, N.Y., native credits for developing his culinary philosophy, rearing him through her ownership of their Wilmington, Delaware, family restaurant, Eagle’s Nest.

For more information on Market Salamander, please visit