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FOOD & BEVERAGE
Tyler Akin
Le Cavalier
After creating numerous childhood memories through milestone moments spent with family in the Hotel du Pont’s storied Green Room, Tyler Akin fulfilled a dream of leading the helm of that same kitchen when he was named chef in September 2020. Akin has played a pivotal role in the restaurant’s evolution, and views his role there
as “like coming home to cook” in a place that shaped many of his early opinions on food. This chef and partner reopened the restaurant in 2020, which originally opened in 1913, after it had closed in 2019 for renovations that were then delayed by the pandemic.
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Marc Ashby
Ashby Hospitality Group
As president and co-owner of Ashby Hospitality Group in Newark, Marc Ashby oversees multiple McGlynns Pub locations as well as the historic Deer Park Tavern in downtown Newark and Cantwell’s Tavern in Odessa. He and his wife, Sandy, founded the company over 35 years ago as a single restaurant. Since then, the business has grown
to one that employs over 200 people
at operations throughout Delaware
as well as nearby Pennsylvania and Maryland, in part thanks to the catering offered by The Roaming Raven food truck.
Sam Calagione
Dogfish Head Craft Brewery
As the head of Delaware’s most successful brewery, the story of Sam Calagione’s rise in the local business world has been well-told since he founded the off-centered Dogfish
Head Craft Brewery company with his wife, Mariah, in 1995. He’s still actively involved in the doings of Dogfish, which is now a Boston Beer Company brand, most notably by making creative recipes for all kinds of beverages with his thousands of coworkers. Their brand has expanded to major brick- and-mortar presences in Rehoboth Beach and Milton.
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Antimo DiMeo
Bardea Group
As an executive chef and partner with the Bardea Group, Antimo DiMeo
is tasked with handling all kitchen operations and menu development at one of the hottest restaurant groups in the state. That includes showcasing a variety of fresh and modern techniques and flavors for Italian dishes, steaks and lighter fare at the group’s four Wilmington-based concepts led by Bardea Food & Drink and Bardea Steak. DiMeo’s creativity has earned acclaim, picking up two James Beard award nominations in the last five years, a rarity for a Delaware chef.
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50 DELAWARE 222 | DelawareBusinessTimes.com
