Q&A with Mollie Turner: Executive Pastry Chef at Salamander Resort & Spa

Written by Kaitlin Hill 

For our annual foodie-themed issue, Middleburg Life caught up with Salamander Resort & Spa’s executive pastry chef, Mollie Turner. Turner, who joined the Salamander team in 2023, has a resume as impressive as the decadent desserts she creates. After earning her degree at the Culinary Institute of America at Greystone, she refined her technique at a number of well-known dining destinations like The Houstonian Hotel, Club & Spa in Texas, the Salish Lodge & Spa in Washington, and The Inn at Little Washington in Virginia. To learn more about her journey to Hunt Country and what inspires her stunning sweets, read on. 

ML: What made you decide to become a chef? 

MT: I have always loved food and spent a lot of time in the kitchen with my grandmother growing up. Being from the Pacific Northwest, I grew up being exposed to a lot of great ingredients and also a vast variety of cuisines. I have fond memories of browsing Pike Place Market [in Seattle] as a kid. It really should have been a more obvious career choice, but my path became clear once I became a hospitality major in college. 

ML: Where were you trained? 

MT: I have a bachelor’s degree in hospitality business management from Washington State University and a baking and pastry certificate from the Culinary Institute of America at Greystone.

ML: What brought you to Salamander? 

MT: I fell in love with it on my first visit. It’s such a diverse property; you have the opportunity to do a little bit of everything. Between banquets, restaurants, and weddings, there is always something new to be working on. It’s a great area to live in, and having the opportunity to work at one of only a few Forbes Triple Five-Star properties in the country is truly an honor. 

ML: Where do you draw inspiration for your pastries and desserts? 

MT: It can come from anywhere, from a childhood frozen treat, to a cocktail I’ve had, to peach and lemon sage sorbetto in Florence, to even a savory dish. Certain sources work better in different applications, but our varied clientele and multiple outlets give me a lot of room to play. 

ML: What’s your current favorite menu item? 

MT: The Strawberry Elderflower Tart at Harriman’s. The Chocolate Earl Grey Potter’s Wheel is a close second. 

ML: When you are not working, what’s your ideal day off? 

MT: Time spent at home with my husband, Jeff, and our lab mix, Charlie. We recently bought a house and have a lot of projects in the works. I also love a good farmers market or brewery. 

ML: Open mic! What would you like our readers to know about you? 

MT: I’ve lived in several different regions of the U.S., but in just a few short years, Virginia has really become my home. Also, I really love fireflies; they are my favorite part of summer, and I had never seen them until I moved here. ML

Featured photo by Michael Butcher.

Published in the August 2026 issue of Middleburg Life.