Delaware Today named Dru Tevis the Best Chef Downstate in the magazine’s July issue. Tevis is the corporate pastry chef for SoDel Concepts, which received four additional honors.

Meet Dru Tevis, Corporate Pastry Chef for the 12 SoDel Concepts restaurants. He's joined by Ellie Keck, Head Pastry Chef for the Clubhouse at Baywood.

SoDel Concepts’ 12 restaurants along the Delaware beaches are popular spots for celebrations, from birthdays to baby showers.

SoDel Concepts corporate pastry chef Dru Tevis is overseeing the program, which is available at all of the restaurants.

Forget coffee and doughnuts, apparently. SoDel Concepts pastry chef Dru Tevis has paired up with brewer Jimmy Valm in attempts to couple America's classic breakfast pastry — with craft beer.

Doug Ruley, vice president of culinary operations for SoDel Concepts, will cook for a record-breaking fifth time at the James Beard House in New York on Dec. 13. His team includes Ronnie Burkle, Maurice Catlett, Ryan Cunningham, Dru Tevis, Maggie Cellitto, and Chad McMaster.

An Insatiable Appetite for Perfection: Pastry Chef Dru Tevis

The 29th Annual Harry K Foundation Chocolate Festival was held March 9 at the Atlantic Sands Hotel and Conference Center in Rehoboth Beach.

SoDel Concepts took home top honors during the annual competition, which benefits local families in need.

Happy Hour Events and A Sweet Affair Events partnered with sponsors to host the inaugural Cocktails and Cupcakes March 21, at The Station on Kings. The idea was conceived to celebrate amazing business women in Sussex County while giving a hand up to young girls.

The presence of a pastry chef - especially in a resort town - is one of the signs that a restaurant has "arrived." But with all the ice cream dippers, caramel corn caramelizers and doughnut drizzlers here at the beach, full-time pastry chefs at restaurants are still few and far between.

Video from WBOC Delmarva life. Showcasing a demo, cooking a Sour Cream Coffee Cake on set, served at Fork and Flask in Rehoboth Beach!

Join host Michael Sprouse and the Coastal Cuisine crew when they meet Dru Tevis, acclaimed pastry chef of Nage Rehoboth, and he creates the famous "Yule Log" French holiday cake - the Buche De Noel.

These kitchen masterminds are bringing fresh ideas to the Culinary Coast.

On set at WBOC Delmarva Life filming how to make Apple Cranberry Crunch Bars. Served at Fork and Flask in Rehoboth Beach, Delaware!