MEET THE CHEF: Jeffrey Renkl of Fresh Salt at Saybrook Point Resort & Marina in Old Saybrook, Connecticut
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We sat down with Executive Chef Jeffrey Renkl of Fresh Salt at Saybrook Point Resort & Marina in Old Saybrook, Connecticut. This award-winning restaurant transforms the freshest ingredients into well-crafted culinary experiences—all complemented by breathtaking waterside views, inside and out.
Fresh Salt at Saybrook Point Resort & Marina, Old Saybrook, Connecticut
As part of their local food commitment, the restaurant works closely with local farmers and artisans to ensure the quality of locally grown and harvested ingredients from both land and sea.
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in Central Connecticut, specifically Rocky Hill, Hartford, and Middletown. I haven’t had the opportunity to travel much, a few times to California, where I developed a love of Mexican flavors. Additionally, I spent 8 years working in New York City and dined out frequently, which broadened my palate.
Fresh Salt at Saybrook Point Resort & Marina, Old Saybrook, Connecticut
Tell our readers an interesting fact or two about yourself that reflects your cooking style?
I have always held the belief that anyone can buy a great dish, but a chef can make a great dish using less expensive cuts of meat, uncommon seasonal vegetables, and a healthy dose of creativity!
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
My palate is quite seasonal, and my tastes change constantly. However, I do love native vegetables like corn, tomatoes, herbs, and squashes in the summer. In the winter, I enjoy hearty stews and roasted chicken. In the spring, fresh asparagus and ramps are my favorites, and in the fall, I savor wild mushrooms.
Fresh Salt at Saybrook Point Resort & Marina, Old Saybrook, Connecticut
What are three ingredients that you simply couldn’t live without?
Fresh herbs, onion and cheese.
We love the art behind plating. What do you love about designing the perfect dish?
I love it when my plates have a great balance of colors, flavors, textures, height, and proper plate spacing. For example, a fall dish may have more muted colors than a summer dish to complement the seasonal ingredients. It's also wonderful when I can evoke something specific with my plating, such as a walk in the woods or a fishing trip.
Fresh Salt at Saybrook Point Resort & Marina, Old Saybrook, Connecticut
Tell us about one of the most creative dishes you’ve cooked up?
Ancho Chile Glazed North Atlantic Salmon Fillet with roasted poblano & sweet potato hash, apple & golden raisin chorizo, toasted pepitas, and sweet onion purée. This one just came to me one day. I wanted something different for a salmon, and the Southwest flavors are a good match for the fish. It sold very well on our menu.
What is one of your greatest accomplishments or awards you've earned?
I'm somewhat spoiled working here at Saybrook Point Resort, where we have an abundance of resources at our disposal. However, it's truly gratifying to receive recognition for the exceptional quality of our food, especially given the bustling environment and the multitude of guests we serve. This year, we were honored to be awarded "Best Seafood" in the expert's pick category by Connecticut Magazine, which was a remarkable achievement.
Fresh Salt at Saybrook Point Resort & Marina, Old Saybrook, Connecticut
What are some of the latest trends you’re seeing in top restaurants across the globe?
I’m seeing more vegetarian options on menus. We try to accommodate our guests as best we can, and we are flexible when it comes to making substitutions to meet the dietary needs of each diner.
What’s your favorite cocktail or beverage of choice?
I love red wine.
Fresh Salt at Saybrook Point Resort & Marina, Old Saybrook, Connecticut
What do you love about being the Executive Chef of Fresh Salt at Saybrook Point Resort & Marina in Old Saybrook, Connecticut?
I love the people that I work with every day. I love the opportunity to change the menus seasonally. I love the fact that although we are a large property. Saybrook Point is still run like a family business.
Note: This information was accurate when this article was published, but can change without notice. Please be sure to confirm all details directly with the companies in question before planning your trip.
