Jen Bradour

Jen grew up in Manassas, Virginia with her parents and sister.  Like so many that choose to make their careers in the kitchen, Jen’s love for food and cooking was sparked at a very young age. Some of her fondest memories are cooking, learning, and recording many of her family’s traditional and “secret” recipes. Although she loved to cook, she found that a quickly evolving palate left her craving more complex flavor profiles. She decided as a young teen she needed to learn how to manipulate food and threw herself into the culinary world.

Jen graduated from The Culinary Institute of America with her Bachelor’s Degree in Culinary Arts Management in December of 2006 and moved to Southern Delaware, where she had completed her internship. In 2007, she partnered in opening a small bistro outside of Milton, and there learned the ins and outs of running a restaurant. In early 2009, Jen left to be the opening Chef of the Pickled Pig Pub, one of the first gastropubs in Southern Delaware dedicated to craft beer & cutting edge comfort food. In

November 2010, Jen joined the SoDel Concepts team, working caterings for Plate Catering and cooking at Fish On. Once back at Plate Catering and Fish On, Jen helped to spearhead the transition of Meals on Wheels Lewes-Rehoboth to SoDel Concepts out of the kitchen at Fish On. In 2020 Jen took on the position of Director of Culinary Training and Development at SoDel, charged with creating training programs for every position in the back of house, creating a path for learning and progressing in the kitchen, and a system to ensure health department compliance in every restaurant through training and mock inspections. Jen is still very passionate about cooking, expanding her knowledge and giving back to the community.

Jen currently resides in Milton, De with her husband Cole and her two daughters.