Caroline Wetzelberger

Executive Chef & Owner

Caroline’s hospitality journey began as a teenager at Warren’s Station, where she first discovered her passion for the industry. In 2018, she earned a degree in Hospitality Business Management from the University of Delaware, followed by a culinary degree from the prestigious Accelerated Culinary Arts Program at the Culinary Institute of America in Napa Valley.

Her career took off at the Culinary Institute of America, where she began as a kitchen coordinator assisting with public cooking classes. Through hard work and mentorship, she quickly rose to become the youngest chef instructor at the institute, leading her own classes and live culinary demonstrations.

In 2020, Caroline returned to her home state as Executive Chef at Stingray in Rehoboth with the Big Fish Restaurant Group. The following year, she played a key role in opening DiFebo’s Market as its Director of Operations and was soon promoted to Director of Operations for DiFebo’s Restaurant Group, where she oversaw culinary innovation and business strategy across the brand.

Now, in her debut restaurant, Caroline brings her deep-rooted passion, creative vision, and industry experience to life—offering guests a heartfelt dining experience that blends tradition with modern coastal cuisine.