THE STORY OF SALT
The story of SALT started with Keith and Ali's love for Shelter Island. SALT was designed as a come as you are restaurant with a focus on fresh and local foods, that anyone can enjoy. They wanted to create a place they would want to go for dinner or drinks and find friendly service from other people who live and love Shelter Island. We treat locals like celebrities and celebrities like locals!
We look forward to meeting and sharing some of our favorite foods, drinks, and time with you this summer.
Proprietors Keith and Ali Bavaro have family roots and have spent many summers as children on Shelter Island. After finishing school, traveling, and years in the service industry between them, Ali and Keith met back on this island they had loved for so long in 2009. While working together, the duo came up with the idea for SALT and opened in 2012.
Having opened their second restaurant, PORT, in Greenport, they split their time between work, family, friends, Key West, and living on this beautiful little rock they call home.
Our executive chef, Darren Boyle, is a graduate of Johnson and Wales University - Charleston Campus. A Maryland native, he moved to Montauk to work at the Harvest under John Westin and Jake Williams.
He previously worked for the Ritz Carlton before joining the SALT team. He describes his menu as Contemporary American Food that sources local purvayors and uses them in unexpected ways. He currently lives in East Hampton with his wife, Leah, and daughters Emma, Logan, and Sailor.
Our general manager, Stacie Schadegg, originally born in Wichita, Kansas, worked in the Miami bar scene for 10 years before making her way to Shelter Island. She original joined our team in 20__ as a bartender and has been with us ever since.
Assistant to the regional manager, Lea Buel, joined the SALT team back in 2017 is the hostess with the mostess. Born and raised on Shelter Island, she has been working in island restaurants for 9 years. Currently, she splits her time between tending her beet farm and working at SALT.