A Talented Trio Rules at Market Salamander

A Talented Trio Rules at Market Salamander

By Leonard Shapiro

Salamander Market’s Main Men: Jack Nargil catering director with Chef Jason Deaver, and Senior Director of Operations Andre LeTendre.

Photo by Vicky Moon

At Middleburg’s Market Salamander, they like to say their operation post-Covid has been “reinvigorated.” There are new menu items, burgeoning catering and carry-out business and lots of enthusiasm from a growing list of patrons for their special monthly wine dinners.

From the start, Salamander Resort & Spa owner and founder Sheila Johnson wanted to add a convenient, reasonable gourmet dining choice to the village eatery mix. Market Salamander opened in what once had been a gun shop even before the resort began welcoming guests.

These days, she has a talented triumvirate leading the way—Market Salamander senior operations manager Andre LeTendre, catering director Jack Nargil and chef Jason Deaver.

We are a full-scale caterer,” Nargil said. “That’s also been part of Mrs. Johnson’s vision. We’ve seen great relationships develop for our food-to-go business. We started doing wonderful Thanksgiving and Christmas dinners to go, an Easter brunch to go.

All three have been in the restaurant business for many years, even if Chef Deaver is only 26. He said he knew he wanted to be a cook when he was ten. He began on that path at 14 when he bussed tables and washed dishes at a Japanese restaurant in his home area of Sikesville, Maryland. Oh yes, he learned how to make sushi there, as well.

Deaver earned a degree in culinary management at the Art Institute of Fort Lauderdale, worked in restaurants in Frederick for several years and came to Middleburg in 2019. A friend who knew the resort’s executive chef recommended him for the Market Salamander. He’s been there ever since.

Deaver is obviously heavily involved in all aspects of the market’s culinary offerings and describes himself as “a hands-on chef.” He preps, he cooks, he tinkers with ingredients and comes up with new menu items. He’s enamored with Fusion cooking for the wine dinners, and he plans the entire meal, decides on pairings and prepares all the dishes.

“He collaborates with the winemakers and produces these wonderful meals,” LeTendre said. “He tastes the wine, and then he pairs with what he’s making. He expresses himself that way; it’s his way of being artistic.

Deaver also is heavily involved in the catering business overseen by Nargil, a New Yorker who graduated from George Washington University, dabbled in politics on Capitol Hill, then moved into the hotel business where he served as concierge at several of D.C.’s world-class hotels, including the Hay-Adams.

He’s helped Market Salamander grow its catering business exponentially, and he’s particularly proud of many new relationships with local wineries that need on-site catering for their own special events.

“We are a full-scale caterer,” Nargil said. “That’s also been part of Mrs. Johnson’s vision. We’ve seen great relationships develop for our food-to-go business. We started doing wonderful Thanksgiving and Christmas dinners to go, an Easter brunch to go.”

LeTendre oversees the entire operation and has big-time restaurant credentials, as well.

A native of Vienna, Virginia, he said, “I’ve been in restaurants my whole life.” A dinner at the Inn at Little Washington several years ago changed that life when he met iconic founder and owner Patrick O’Connell. He soon was hired as his executive assistant.

Like Nargil and Chef Deaver, LeTendre also is particularly proud of those special wine dinners. They generally draw between 40 and 50 guests who have signed up in advance. Sometimes it’s a twosome or foursome, though occasionally larger groups come in. Among the regular attendees is a local 10-woman book club.

“Our bosses tell us to pretend this is your own restaurant,” LeTendre said. “And that’s how we try to approach it.”