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SoDel Chef Doug Ruley attends seafood summit

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One of Delaware’s top chefs has returned from Washington D.C. after meeting with top experts on sustainability in the seafood industry.

Doug Ruley, vice president of SoDel Concepts, recently attended an invitation-only summit on sustainable seafood sponsored by the James Beard Foundation.

The event took place on June 5. A number of seafood experts, academics, chefs and purveyors attended. The conversation touched on issues surrounding both domestic and international fisheries.

“Seven of our 10 concepts focus on seafood, and all of our restaurants showcase seafood dishes,” Ruley said. “Sustainability is of critical importance to our business and the environment.”

Scott Kammerer, president of SoDel Concepts, commended the foundation for its work bringing the restaurant industry together.

“The James Beard Foundation does an excellent job of bringing together stakeholders in our industry, from the farmer to the chef,” Kammerer said. “That’s an approach that we practice on a local level at our company, whether it’s sitting down with policymakers or working with local growers.”

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