SoDel Concepts promotes Maurice Catlett to the position of corporate chef

Maurice Cattlett by Pamela Aquilani.jpg


REHOBOTH BEACH, DEL. (Nov. 5, 2018) — 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. 

Catlett recently led the kitchen operations at the October NASCAR event in Dover, where SoDel Concepts served breakfast, lunch and dinner to the media, the speedway employees, police officers, emergency responders, security guards, homeland security personnel, NASCAR drivers and their crews, and event sponsors.

“Maurice’s dedication, talent and work ethic have helped move him up the ladder,” Kammerer said. “He is known for his innovative dishes and positive attitude.” 

Born and raised in Dover, Catlett at an early age helped prepare family barbecues and holiday feasts. He joined SoDel Concepts in 2008 as a line cook. In 2012, he became the executive chef at Fish On. 

“Maurice did so well at Fish On that we knew we wanted him to open Matt’s Fish Camp in 2016,” said Doug Ruley, vice president of culinary operations for SoDel Concepts. “His input was invaluable when it came to the menu design, kitchen layout and hiring.”

Catlett cooked alongside Ruley at the James Beard House in New York City. He lives in Rehoboth Beach with his three children. 

For information about SoDel Concepts, visit sodelconcepts.com