The new Bluecoast Seafood Grill & Raw Bar, scheduled to open in early June on Route 1 in Rehoboth Beach, has been built from the ground up, but the faces in the kitchen will be familiar to SoDel Concepts' longtime customers. The veteran chefs represent some of the finest in the SoDel Concepts hospitality group, which owns Bluecoast and nine other restaurants.
Doug Ruley, vice president of SoDel Concepts, is the executive chef. Jason Dietterick and Scott Viselli are also opening chefs, while Ryan Blakeman and Mike Deller are the sous chefs. Jasmine Rubio will bring her prep experience and the cold side from the flagship Bluecoast in Bethany Beach to the new restaurant.
"SoDel Concepts is fortunate to have so many talented and experienced people on our team," said Scott Kammerer, president of SoDel Concepts. "Between the restaurants, Plate Catering and our many hospitality management projects, we offer a lot of opportunity for growth. Thankfully, the Culinary Coast is a nurturing place for seasoned chefs, up-and-coming chefs, and kitchen professionals."
Ruley, who graduated at the top of his class at Johnson and Wales University in Rhode Island, has more than 20 years of experience, including 10 years at Iron Hill Brewery & Restaurant. He started working for SoDel Concepts in 2006, and he's been the opening chef at four SoDel Concepts restaurants: Lupo Italian Kitchen, the two Papa Grande's Coastal Taqueria locations in Fenwick Island and Rehoboth Beach, and Catch 54 in Fenwick Island.
"Being part of a restaurant's opening is exciting and challenging," said Ruley, who is also SoDel Concepts' corporate chef. "It's a relief to have such an incredible culinary team, many of whom have worked together for years. Our goal is to work hard so guests enjoy a smooth, memorable experience from the day we open."
Jason Dietterick, who started with SoDel Concepts in 2004 as the opening chef at NorthEast Seafood Kitchen in Ocean View, has worked in Philadelphia at famed restaurateur Stephen Starr's establishments. Known for his creativity, he's been the chef at the award-winning Bluecoast Seafood Grill in Bethany Beach, and he's currently working alongside Chef Alex Martinez at NorthEast Seafood Kitchen.
Scott Viselli, who owned a seafood market and restaurant in Virginia before moving to Delaware, was formerly the executive chef at Papa Grande's Coastal Taqueria in Fenwick Island. He's been the sous chef at Bluecoast in Bethany Beach since last summer.
Mike Deller has extensive experience in banquet and hotel food service management. He's interested in culinary education and training, which makes him an asset in such a rapidly growing company, Ruley said.
Ryan Blakeman has been a member of the SoDel Concepts team for more than three years. He's worked closely with Chef Chris Parks at Lupo Italian Kitchen in Rehoboth Beach. Jasmine Rubio has worked at the flagship Bluecoast for more than 10 years.
The 250-seat, 4,500-square-foot restaurant will have an outdoor area with firepits, cornhole games and an acoustic stage. The restaurant will add more than 100 year-round jobs to the Delaware coast.
For information on SoDel Concepts, visit sodelconcepts.com.