M E E T T H E R E s Ta u R a n T E u R
Matt Haley’s Ingredients for
Humanitarian
SucceSS
As the winner of the James Beard Foundation’s 2014
Humanitarian of the year award, the International
Association of Culinary Professionals National
Humanitarian award, and the National Restaurant
Associations 2014 Cornerstone Humanitarian
award, Matt Haley has become quite the
celebrity this spring. Yet, Haley does not take
this as a personal success. Rather, he sees this as
recognition of the work of his company including
his coworkers, and his community. For him, “this
organization does not exist in our community, but
rather, for and because of our community, both
local and global.” Being honored by these three
organizations all at once is a bit overwhelming, but
this restauranteur remains grateful and humble in
the face of amazing success.
hile Haley was born and raised and first learned
the culinary business in Washington, D.C., he
has always felt a deep connection to Delaware.
He recalls fond childhood memories of enjoying
summer crab, steak, and fresh sweet corn with his
mother on Bethany Beach. These memories instilled in him a love
for the area and for good food. In 1999, he moved to Delaware,
planning to stay for a season, but there was no going back and
it quickly became his home. In 2001, he went out on a limb and
opened his first restaurant, now called Bluecoast Seafood Grill, in the
sleepy beach town of Bethany that quickly found incredible acclaim,
becoming a culinary destination. Today, his restaurant group, SoDel
Concepts, consistently offers locally grown plates and tastes with
multiple locations including, Fish On! in Lewes, NorthEast Seafood
Kitchen in Ocean View, Catch54 in Fenwick Island, Papa Grande’s
in Fenwick Island and Rehoboth, Lupo Di Mare in Rehoboth, Matt’s
Fish Camp in North Bethany, and Plate Catering. For Haley, this has
become a perfect way to combine two of his greatest passions: the
beach and simple, fresh food.
W
38 ISSU E N O. 7