A certified Personal Chef and graduate of Johnson and Wales University in Rhode Island, Chef Mark A. Saunders heads the STR Dinner Solutions team by creating authentic menus that capture the pure essence of the Tri-State and Delmarva regions.  

 

Inspired by the freshest ingredients and changing seasons of the Mid-Atlantic states, he blends traditional techniques with local products and flavors to produce his own highly original and exciting cuisine that reflects the true melting pot of the First State.

 

Chef Saunders’ extraordinary offerings have quickly become STR signature dishes.  His dishes include lobster or shrimp cakes with mango salsa, pan-fried jumbo soft shell crab, grilled sliced pork tenderloin and spinach and cheese stuffed chicken breast, to name a few.

 

With twenty plus years of professional experience in some of the finest country clubs, including DuPont Country Club, Cavalier Golf and Yacht Club (Virginia Beach, VA) and Seawanhaka Corinthian Yacht club (Oyster Bay, NY), Chef Saunders has proven his skill through his unbounded love of food and a never-ending quest to learn and apply new trends.