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Maurice Catlett

Maurice was born and raised in Dover Delaware. He became passionate about cooking at a young age. As a child he participated in the preparation of all of the holiday meals and family BBQs. He worked his way up in the restaurant industry starting as a line cook in 2008. 

He has been a part of the SoDel team for much of his cooking career, and has enjoyed great success throughout his tenure. In 2012 he became the Executive Chef of Fish On in Lewes, DE. In 2016 he was asked to open Matt’s Fish Camp Lewes, where he was involved in all aspects of menu design, kitchen design and hiring. In 2019 Maurice was promoted to the position of Corporate Chef, and now oversees all of the culinary operations at Blueocoast Rehoboth, Crust & Craft and Matt’s Fish Camp in Lewes. 

Maurice has had the honor to cook at the James Beard House twice, alongside SoDel Concepts Vice President of Culinary Operations Douglas Ruley.

Maurice lives in Lewes with his three children and his dog Rico.

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