Scott Kammerer Named to Delaware’s 222 List
Scott Kammerer Named to Delaware’s 222 List
Delaware Business Time’s inaugural publication honors state’s leaders
PHOTO [Kammerers.jpg]: Scott Kammerer, shown with his wife, Lisa, was recently named to Delaware 222’s list of impactful leaders. Kammerer is the CEO of SoDel Concepts, a family business with multiple hospitality divisions. Lisa is a designer and leads fitness classes in the SoDel Well employee program.
REHOBOTH BEACH, DEL. — Scott Kammerer, CEO of SoDel Concepts, has been named to Delaware 222’s list of the most impactful leaders in the First State.
The inaugural publication from Delaware Business Times salutes movers and shakers who shape businesses and organizations statewide.
Kammerer was recognized in the food-and-beverage category.
Rehoboth Beach-based SoDel Concepts owns and manages restaurants along the coast. Divisions also include Southern Delaware Brewing, Surf Bagel and Highwater Management.
“It is a privilege to share this honor with such amazing people in government, tourism, technology and the arts,” Kammerer said. “My colleagues in the food-and-beverage category are among the best in the business.”
However, the recognition belongs to the SoDel Concepts team, “who continuously prioritize providing great food and service in southern Delaware,” he said. “They do their best inside and outside the restaurant by volunteering and serving our communities.”
Kammerer, who was recently named Best Philanthropist in Sussex County by readers of Coastal Style magazine, is the founder of SoDel Cares, which raises funds for causes that benefit children, at-risk youth, adults reentering society from the prison system, and mature adults needing assistance.
For more information, visit sodelconcepts.com.
ABOUT SODEL CONCEPTS
Based in Rehoboth Beach, Delaware, SoDel Concepts owns and operates 12 restaurants along the Delaware Beaches from Lewes to Fenwick Island. Matt Haley, a James Beard Award-winning chef, founded the hospitality group.
The company’s mission is to create chef-driven menus, serve “beautiful, simple food,” provide workforce and personal development opportunities to its team members, and contribute to the communities in which it does business.