Edible Delmarva

Paying it Forward: Chef Doug Ruley

• Photo by Deny Howeth

• Photo by Pam Aquilani

  The group of SoDel chefs who have been invited to the James Beard House has grown under Ruley’s leadership, including (L to R) Sodel President Scott Kammerer, Tobias Adams, Jason Dietterick, Tom Deptula, Jen Bradour, Alex Martinez, Ruley, Maurice Catlett, Carlos Rubio, Ronnie Burkle, Scott Viselli, Wine Director Mike Zygmonski, and Brenton Lyman.

• Photo by Deny Howeth

  Ruley (center) works on a technique with Bluecoast Rehoboth line cook Henry Galvez-Jimenez (at left) and Chef Jason Dietterick, who says he’s still learning from Ruley. “I always want to do my best,” says Dietterick. “He’s inspiring.”