Dru Tevis

Dru Tevis has served since 2018 as the Corporate Pastry Chef for SoDel Concepts.

Dru was born and raised in Westminster, MD, and spent summers in Rehoboth while growing up. After graduating from New York University, he spent a year working in a restaurant in downtown Rehoboth. He offered to make desserts for restaurant week in June, as he had fallen in love with baking while studying abroad in Florence. His desserts were so well received that he was asked to make all of the desserts served in the restaurant.

So instead of heading to film school as planned, he enrolled in the French Culinary Institute, now known as The International Culinary Center, in Manhattan. Dru went on to receive a Grand Diploma in Professional Pastry Arts and graduated as class valedictorian. While in New York Dru worked under two prestigious pastry chefs, Kierin Baldwin of The Dutch, and Christina Tosi, chef/owner of Momofuku Milk Bar.

Dru moved back to Rehoboth in 2012 and spent the new few years working with many great local chefs and also taking seminars and classes at many prestigious institutions and kitchens, including The French Pastry School and Chocolate Academy in Chicago, Le Cordon Bleu in Paris, Good Taste of Tuscany in Signa, Italy, and Leith’s School of Food & Wine in London, England.

He lives in Downtown Rehoboth with his husband Chase and their dogs Jazz and Bruce.