After 65 years of serving the community, Warren’s Restaurant, a family-owned institution in Fenwick Island, is embarking on a new chapter.

Under the leadership of Caroline Wetzelberger and her family, the restaurant will be rebranded as The Station. A familiar face to many, Wetzelberger began her journey at Warren’s at the age of 14, and is now poised to honor its legacy while infusing fresh energy and creativity.

“The Wetzelberger family shares our dedication to the values of quality and service that have made Warren’s a community staple for more than six decades,” said Scott Mumford, current owner of Warren’s, who, along with his wife Elise Mumford, has led the restaurant since 2002.

“Like us when we first took over, Caroline started as an employee, beginning as a pantry girl and working her way up. We have great confidence in her and look forward to seeing her build on our legacy while bringing her own traditions to the business.”

Wetzelberger’s hospitality journey began as a teenager at Warren’s Station, where she discovered her passion for the industry. In 2018, she earned a degree in hospitality business management from the University of Delaware.

Next, Wetzelberger earned a culinary degree from the Accelerated Culinary Arts Program at the Culinary Institute of America in Napa Valley. Her career took off at the CIA, where she started as a kitchen coordinator, assisting with public cooking classes. Through determination and mentorship, she quickly rose to become the youngest chef instructor at the institute, leading her own cooking classes and demonstrations for the public.

In 2020, Wetzelberger returned to her home state to become executive chef at Stingray in Rehoboth Beach, with the Big Fish Restaurant Group. The following year, she played a key role in opening DiFebo’s Market as director of operations. In May 2022, she was promoted to director of operations for DiFebo’s Restaurant Group, where she most recently oversaw the umbrella brand's culinary innovation and business strategy.

"I’ve always admired the way Scott and Elise led their team with respect and high standards, which inspired my own career path,” said Wetzelberger. “They have been incredible mentors, and I’m excited to build on their legacy, adding new energy while staying true to what makes Warren’s so special.”

While Warren’s signature dishes and renowned hospitality will remain, Wetzelberger plans to bring new life to the menu and ambiance. “We’ll honor tradition while incorporating new twists on classic favorites,” she said. “The restaurant’s interiors will also be updated to create a modern yet warm atmosphere that reflects its history.”

The Mumford family expressed their full support for the transition. “We’re proud to pass the torch to Caroline and the Wetzelberger family,” said Scott Mumford. “This is an evolution, not just a change of ownership, and we believe the restaurant is in excellent hands.”

Warren’s family restaurant was founded in Fenwick Island 1960 by Warren D. Johnson, a turkey farmer who made turkey the restaurant’s specialty. In 1971, Johnson sold the restaurant to former employees Jeff and Paula Mumford. To accommodate a growing customer base, the restaurant expanded in 1983 to a building redesigned to resemble a U.S. Lifesaving Station, and became Warren’s Station. In 1995, the Mumfords’ son, Scott, joined the business, followed by his wife Elise in 2003.

As the Wetzelberger family now takes the reins, Caroline Wetzelberger said the restaurant’s commitment to exceptional food, hospitality and community remains steadfast, and is set to thrive for generations to come.