President

Over the past two decades, Matt Haley has created an empire of culinary excellence for the Eastern shore. The stable success of his endeavors convey just how well Matt knows the food business.  His accomplishments have been the result of nothing more than sheer ambition, hard work and a clear, unwavering vision of how to create and maintain a lucrative business.

Born in Washington, DC as a middle child of five, Matt was raised by a single mother who taught him the basics of cooking at a young age. He developed an appreciation for simple, fresh cuisine and a taste for the flavors of the sea, courtesy of his summers at the beach - a foreshadowing of a career to come.  In his teens, Matt continued to build his education by working in several restaurant kitchens. It was during this time that he decided the industry was his passion. Matt set lofty goals for himself, and then, as ambitious dreamers often do, he managed to achieve and exceed his goals, one by one.

 In 1997, Haley opened his first restaurant, Tommy Joe’s in Bethesda, Md.  After wearing of the rigor of the city, he sold the restaurant and opted for the calmer atmosphere of Rehoboth Beach where he jointly opened and established The Third Edition in 1998.  In 2001, Haley opened Bluecoast in North Bethany Beach, and proved his excellence.  Bluecoast was awarded four stars by the Delaware News Journal, was voted one of the “Top 10 Destination Restaurants” in the US by Attache Magazine and received many positive reviews from the Washington Post. Invigorated, Matt opened Fish On! in Lewes in 2004, followed by Ocean View’s Northeast Seafood Kitchen in 2005.  The success continued with Catch 54 Fish House & Marina in Fenwick Island in 2007, followed by Matt’s first Italian concept, Lupo di Mare, in downtown Rehoboth Beach.  His latest venture, Betty’s: Pure and Simple, opened in the spring of 2010 in Lewes.

 Haley and his restaurants have earned more than 30 “Best of Delaware” awards by Delaware Magazine, including “Best Chef” (downstate).  His hospitality company, SoDel Concepts, was named #6 of the fastest growing food and beverage companies in the nation by Inc. Magazine in 2009.

 He is also president, acting board member, and advocate of multiple non-profit organizations throughout the Mid-Atlantic region, including the Celebrity Chef’s Beach Brunch for Meals on Wheels, and the Rehoboth Summer Children’s Theater.  Also an activist in the arts, Matt recently produced the documentary “Hands of Harvest” which illustrates the struggles and fortitude of the men and women who fuel the crabbing industry on the Eastern Shore.  Seemingly tireless, in early 2010 Matt returned from visiting an orphanage in Nepal which benefited from an Atlanta charity event he participated in for the Himalayan Children’s Charities. 

 Haley’s first love, however, remains food. He enjoys participating in his community through use his skill, and teaching his craft. He continues to enhance and support his existing restaurants with food that his customers can relate to. Featuring fresh, family-favorite dishes that often have a creative, contemporary twist. The simplicity, and consistency of these businesses are what bring people back, along with a reliable staff that shines. Matt credits much of his success to his employees, who number over 400.

VP of Operations Highwater Management

Scott Kammerer is the Vice President of Operations and oversees Highwater Management, utilizing his extensive experience as a manager and food service professional. He has been involved in 30 Food and Beverage operations in the resort area which have collectively won over 50 “Best of Delaware” awards.

 Originally from East Brunswick, New Jersey, Scott excelled in sports in high school and college as a state champion and nationally ranked wrestler as well as an All-American football star. He was named New Jersey Football Player of the Year, Wrestler of the Year, and New Jersey Athlete of the Year in 1992 and is a member of The New Jersey Wrestling Hall of Fame.  Scott went on to study business management at Rutgers University, and later, attended the Hospitality Management program at Cornell to receive a master’s certification in asset and revenue management in the Hospitality industry; He is also a REIT certified property manager specializing in restaurants.

 Kammerer spent his college summers at the Delaware beaches, working in various restaurants throughout the area.  By 1996, Scott was the manager of Jakes Seafood House, which received awards from the Delaware News Journal for “Best Restaurant in the State” and “Best Trained Staff” and was named by Server Magazine as a “Top 100 restaurant in America” under his direction.  In 2000, he became Food and Beverage Director at the Atlantic Sands Hotel where he oversaw all aspects of Food and Beverage operations and developed multiple restaurants and a 40,000 sq ft Conference Center. He also worked intermittently as a consultant for Hilton Hotels and a Corporate Trainer for a national restaurant chain.  By 2004, Scott had become the Managing Partner at the highly acclaimed Bluewater Grill in Millsboro, Delaware, which received “Best Restaurant” awards from Delaware Today Magazine in 2004, 2005 and 2006. 

 Scott’s partnership at Highwater Management in 2007 evolved when long-time friend and mentor, Matt Haley and he began to discuss the opportunities of a hospitality-based management and consulting firm at the Beach.
His projects in 2008 include: Que Pasa Mexican Restaurant and Cantina :an authentic Latin flavored 200 seat restaurant with seating on the beach in Dewey .

The Bay Center Conference Center: a 1600 person multi purpose bay front facility in Dewey Beach. The Lighthouse Sports Pub and Raw Bar which is home to the famous “Taco Toss” also located in Dewey Beach, and Crabbers Cove a 500 seat East Coast Crab House at the Ruddertowne Complex.
 In 2009 he spearheaded the construction of Salt Air Seafood Grill an upscale farm to table bistro in Rehoboth Beach. That same year the firm retooled the Sports at the Beach Baseball Complex in Georgetown which serves 10,000 people from the Mid-Atlantic Region per weekend. He also managed the transformation of the Lighthouse Cove Restaurant and Bar a 300 seat bay front eatery serving upscale casual seafood and steaks in Dewey Beach.

In 2010 he was involved with Betty’s Pure and Simple an exciting new restaurant concept in Lewes, as well as Fins Fish House and Raw Bar , a perennial “Best Restaurant at the Beach” in Rehoboth . The same year Highwater also assisted in the operations of Claws Crab House on Rehoboth Avenue  and the landmark Watermen’s Seafood Company a 500 seat restaurant and wholesale seafood company in West Ocean City Maryland. In addition to those projects he was part of the team that launched Plate Catering an award winning full service catering company serving all of Sussex County.

Under his direction Highwater Management now coordinates meals for 25,000 people per day in season and has managed gross food and beverage sales of $1,000,000 per week.

 Scott currently lives in Lewes with his wife and their three children.  He is passionate about youth athletics, and has coached dozens of little-league baseball, wrestling and soccer teams over the past fifteen years. Including several High School state wrestling champions in Sussex County.  He hopes to develop Highwater Management into a premier food and beverage company on the East Coast.


VP Operations Sodel Concepts

Bryony Ziegler is the mastermind behind all visual aspects of the SoDel restaurants, including their logos and interior design. As Operating Partner, she also oversees operations and productivity of all restaurant locations.

Raised in Silver Spring, MD, Bry was a prolific athlete, playing three sports in high school. She excelled in basketball, which, coupled with her superior SAT scores and excellent grades, earned her a scholarship to Salisbury University.

With little experience at the time, Bryony was given the opportunity of being manager of Bluecoast in 2001. She adapted to the position quickly, requiring her to learn all facets of the restaurant industry. She has continued to grow ever since and has become a driving for of the SoDel Concepts team.

Her design skills began early, as well. As Haley began to establish more restaurants, Ziegler would sketch ideas for the logos of the eateries along with cohesive design plans for each concept. Inspired, she chose to go back to school for graphic and interior design at Moore College of Art & Design in Philadelphia to further her interest in these fields. Her designs are clean-lined and minimalist, described as “spare and witty with an urban attitude” by Sysco Food Service Magazine. While in art school, Bry discovered yet another passion - fine arts.

Ziegler explored painting and drawing at Moore, and has continued to develop this skill over the past few years. She graduated summa cum laude in two-dimensional fine art, and was awarded first prize in the college’s Miriam Troop Portrait Contest. Her work is striking. Most often figurative in nature, Bryony manages to truly capture the essence and emotion of a person through use of light and shadows. Her work can be seen at any of the SoDel restaurants.

She possesses a rare marriage of Type A organization and drive with an obvious imaginative energy, making her an asset to any business. Bry aspires to progress with her artwork, dabble in the film industry and travel abroad to expand her culinary and artistic education.

CORPORATE TRAINER

Delaware native Molly King joined the Highwater team in 2008. After graduating from The University of Delaware, Molly discovered her passion for teaching. Serving as a training coordinator for both Bennigan's and Outback Steakhouse allowed her to successfully manage the training of hundreds of employees. Molly currently lives in Lewes.

CULINARY OPERATIONS AND PURCHASING

Michael Stigltz is a Culinary Institute of America graduate whose career has encompassed all levels of the hospitality industry. From the finest dining rooms in Philadelphia, to the picnic tabled beach decks overlooking the Atlantic coast, it has been his passion and goal to exemplify the highest standards, while maintaing the controls and profit driving systems in both his own restaurants. With high points from the Washington Post , Delaware News journal as well as others, Michael’s restaurants and career have become a great part of the Rehoboth beach community. Most recently opening the Pickled Pig Pub in Rehoboth Beach, the area’s first gastro pub and premier beer bar. Specializing in cost controls, purchasing and kitchen design, Michael adds these strengths and his passion to the Highwater team.