Dru Tevis was named Best Chef Downstate in the July issue of Delaware Today magazine.
Tevis is the first pastry chef to receive the recognition.
A graduate of the French Culinary Institute in Manhattan, now the International Culinary Center, Tevis oversees the pastry and dessert program for SoDel Concepts, a Rehoboth Beach-based hospitality group with 12 – soon to be 14 – restaurants and three concession operations.
“Dru’s skill, creativity and enthusiasm have elevated our dessert program,” said Scott Kammerer, SoDel Concepts president. “He is an excellent mentor who leads by example and just a great person to be around. There’s no question that he deserves this award.”
Doug Ruley, vice president of culinary operations, agreed. “Dru works so well with our executive chefs and their teams,” he said. “He is a true collaborator, and his desserts are as delicious as they are beautiful.”
SoDel Concepts garnered four other Best of Delaware awards. Fish On in Lewes was named Best Restaurant Renovation for the makeover of its patio area and event room, and the dining room decor update.
Catch 54 in Fenwick Island received the Best Bayside Dining award, while Crust & Craft in Rehoboth won the reader’s choice for Best Gourmet Pizza Downstate. Readers chose Bluecoast Seafood Kitchen + Raw Bar in Rehoboth for Best Wine List Downstate.
Tevis joined the company in 2018, although he was already well known along the Culinary Coast.
Before joining SoDel Concepts, he took a year off to attend seminars and classes. He has studied at such prestigious institutions as the French Pastry School and the Chocolate Academy, both in Chicago, Le Cordon Bleu in Paris, Good Taste of Tuscany in Italy and Leith’s School of Food & Wine in London.
People magazine recognized his SoDel Lime Pie in its Best Pie in Every State list.