Raul Rodriguez promoted to executive chef at Fish On

Scott Kammerer, president of SoDel Concepts, announced the promotion of Raul Rodriguez to executive chef at Fish On in Lewes, one of SoDel Concepts' nine restaurants along the Delaware coast. Rodriguez, a Los Angeles native, has been in the hospitality industry since he was 17.

"Raul has so much talent," Kammerer said. "He's as considerate to his staff as he is creative in the kitchen. He's such a nice person."

Doug Ruley, corporate chef for SoDel Concepts, agreed. "We were so lucky to find Raul, who is so good at what he does and yet humble about it," Ruley said. "He has endless potential; I look forward to seeing him grow as a chef and as a leader in the restaurant industry."

Rodriguez, who moved to the Delaware beaches in 2002, attended Cape Henlopen High School. He was a dishwasher and then a cook before becoming a sous chef. He started as a sous chef under Maurice Catlett, then the executive chef at Fish On, and Jen Myers, the chef for Plate Catering, SoDel Concepts' catering arm. Rodriquez became the executive chef at Fish On when Catlett opened Matt's Fish Camp in Lewes last year.

"Raul has been a tremendous addition to our team," Kammerer said. "He has a great future with our company." SoDel Concepts will open its 10th restaurant, Bluecoast Seafood Grill, this summer. This is the second of the company's Bluecoast restaurants; the first is in Bethany Beach. The company also owns a food truck, Big Thunder Roadside Kitchen.

SoDel Concepts' management division, Highwater Management, handles the food and beverage service in many area country clubs and venues. For instance, Highwater will provide the food and beverage for concession stands in the new Delaware Turf Sports Complex in Milford. Haley/Kammerer is SoDel Concepts' consulting arm.

For more information, go to www.sodelconcepts.com.