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.

Formerly the executive chef at Lupo Italian Kitchen in Rehoboth Beach, Parks 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. SoDel Concepts also owns catering and hospitality management divisions.

Parks is also a consultant for Haley/Kammerer Consulting, a division of SoDel Concepts. As part of his responsibilities, he will work with Troegs Independent Brewing, a long-standing Haley/Kammerer client.

“Chris joined SoDel Concepts as a seasoned restaurant veteran who cut his teeth in Washington, D.C., and New York,” said Kammerer. “He’s greatly enhanced our operations, and he’s more than capable of taking on new challenges.”

Parks began his career with Capital Restaurant Concepts in Washington, D.C., and moved to New York, where he worked under celebrity chef Tom Colicchio and Andrew Carmellini. In 2014, he moved to coastal Sussex County and joined SoDel Concepts as executive chef at Lupo Italian Kitchen.

“Chris is an extremely talented chef with creative ideas,” said Doug Ruley, SoDel Concepts vice president who oversees all the company’s culinary operations. “But he’s proved that he also has the administrative and relationship skills needed to handle multiple food-and-beverage establishments.”

Parks lives in Lewes with his wife Korin, sons Miles and Bodhi, and their labrador Eddie.

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