SoDel Concepts and Woodford Reserve hosts “food fight” at Fish On on May 9

Chefs and bartenders from seven SoDel Concepts restaurants will get ready to rumble Thursday, May 9, when they will face off at the SoDel Concepts/Woodford Reserve Food Fight Throwdown. The event, held at Fish On in Lewes, is a fundraiser for the Leukemia & Lymphoma Society, DE Chapter.

The world is an oyster for SoDel Concepts team members

Most of SoDel Concepts’ 11 restaurants are known for their oyster dishes. At two recent events, the hospitality group’s employees recently went from bagging shells to shucking bivalves.

Employees from Matt’s Fish Camp in Lewes and Catch 54 in Fenwick Island helped bag oyster shells Feb. 5 as part of the Delaware Center for the Inland Bays’ Don’t Chuck your Shucks program.

SoDel Concepts’ Mike Zygmonski competing for Man of the Year

Mike Zygmonski, the wine director for SoDel Concepts, has thrown his hat into the ring for the title of Man of the Year, an annual fundraiser to benefit the Leukemia & Lymphoma Society.

To compete for Man and Woman of the Year recognition, individuals form fundraising teams to honor two children who are blood cancer survivors. Zygmonski is honoring Delaware residents Jack, 10, and Kyleigh, 11. At the end of the 10-week campaign, the man and woman who have raised the most funds receive the titles.

Cunningham joins The Clubhouse at Baywood as executive chef

Scott Kammerer, president of Rehoboth Beach-based hospitality group SoDel Concepts, recently announced that Ryan Cunningham has joined the company as the executive chef at the Clubhouse at Baywood in Millsboro, one of SoDel Concepts’ 10 restaurants along the coast in Sussex County.

“Ryan is a well-known chef at the Delaware beaches, and not just because he was born and raised in Lewes,” said Kammerer. “He’s respected for his talent, teamwork and professionalism.”

SoDel Concepts announces annual Girl Scout Cookie promotion

For the sixth year, SoDel Concepts is featuring its Girl Scout Cookie dessert promotion. Through March 14, each of the company’s 10 restaurants will feature a dessert made with a popular flavor. 

The friendly contest between the company’s chefs will hit a sweet peak March 14, when all the desserts will be served from 6 to 8 p.m. at The Clubhouse at Baywood in Millsboro, one of SoDel Concepts’ restaurants.

SoDel Concepts promotes Chris Parks to corporate chef

Scott Kammerer, president of SoDel Concepts, recently announced that Chris Parks was promoted to the position of corporate chef.

Parks, formerly the executive chef at Lupo Italian Kitchen in Rehoboth Beach, will continue overseeing that restaurant — one of 10 under SoDel Concepts’ umbrella — as well as the regularly catered breakfast operations at two major downtown Rehoboth Beach hotels.

December is dessert month at all SoDel Concepts restaurants

Save the calorie-counting for January. SoDel Concepts is offering innovative, delectable desserts during the entire month of December at all 10 of the hospitality company’s coastal Sussex County restaurants.

The promotion is an excellent way to showcase the skills of Dru Tevis, the company’s new corporate pastry chef, said Scott Kammerer, president of SoDel Concepts. “These incredible desserts demonstrate – in a very delicious way – that we are taking our dessert program to the next level.“

Dru Tevis named corporate pastry chef for SoDel Concepts

Scott Kammerer, president of SoDel Concepts, announced that Dru Tevis is the hospitality company’s new corporate pastry chef.

“Dru is known for his innovative, beautiful and delicious desserts,” said Kammerer. “Having him on board will take our dessert program to an entirely new level. We’re excited to have him on our team.”

SoDel Concepts holds certified beer server training for employees

REHOBOTH BEACH, DEL. (Nov. 15, 2018) — SoDel Concepts, a hospitality group with 10 restaurants, recently held its first class for employees interested in becoming certified beer servers. 


“We used study guides provided by the Cicerone Certification program, which is the gold standard for beer training, and additional materials that I compiled,” said Matt Patton director of SoDel Concepts’ beer program, one of only seven Certified Cicerones® in the State of Delaware, and an avid home brewer. “The class covered the proper way to pour and serve beer. We also talked about a wide variety of beer styles and flavors so that our team can help guests choose from the many beers that we offer. The training included an extensive beer tasting to develop first hand experience with the styles.”

SoDel Concepts promotes Maurice Catlett to the position of corporate chef

Scott Kammerer, president of SoDel Concepts, recently announced that Maurice Catlett was promoted to the position of corporate chef.

Based in Rehoboth Beach, SoDel Concepts has 10 restaurants. Catlett is running Matt’s Fish Camp in Lewes, which he helped open. Additionally, he is overseeing the culinary operations at Fish On in Lewes and The Clubhouse at Baywood, a restaurant and event venue in Millsboro.