For Jordan Bohall, the transition to Bethany Blues a year ago was a smooth one. Attracted by the rustic, barbecue-centric menu and the team oriented management philosophy, Bohall stepped out the fine-dining/catering arena and into the barbecue pit. Now, a year after accepting the Chef de Cuisine position, he’s been promoted to Executive Chef at Bethany Blues of Lewes, as the former Executive Chef, Michael Reiley, was promoted to Culinary Director for both locations.

Bohall has been learning in the kitchen since he was 14 years old, when he began his journey at a sub shop. When he came to train under Gary Beach at the Marlin Moon Grille, he really delved into the world of culinary arts, and that set the stage for his ascent into kitchen management.

With his cooking skills intact, he then studied under Mike Clampitt, where he learned the ins and out of good management. “Having and earning respect are two things Mike really taught me.” Bohall recalls, “I learned new ways to look at management, and it taught me about running a kitchen as a team.”

As the Executive Chef, Bohall will continue to bring the consistency that everyone associates with Bethany Blues, but he’s also running the kitchen in a traditional way—he’s the man at the pass, checking every plate, and giving his team hands-on guidance and leadership. “Passing on knowledge is big for me,” Bohall says. It’s part of the way he learned, so it’s the foundation of the way he works.

Bohall is creating his team, bringing in coworkers from past experiences like Sandy Sanchez, the new pastry chef. He’s all about creating cohesion, but he isn’t in any hurry. “Ultimately, my goal is to make everyone better and to help my coworkers find the passion and pride I have.”

Both his passion and his pride are evident, although unassuming. Bohall is the type of chef who enjoys feedback, and touches base with customers regularly. His ability to speak with customers enhances his other responsibilities as the Executive Chef, like menu building, and team morale.

As for his cooking, he’s well rounded with a healthy respect for barbecue. He wants to innovate, bringing in somewhat unexpected flavors, like Asian influences, that should surprise and delight diners. Soups are one of his specialities because of the creative process that goes into the flavor building.

As for the for the front of the house, General Manager Strohm Edwards is confident in Bohall’s abilities, and the camaraderie between the front and back of house adds to the already great vibe that’s cooking at Bethany Blues of Lewes.

Come on out to Bethany Blues of Lewes and see what’s new. Bohall is always working on specials, and those signature soups, and he and his team can’t wait to serve you up something that will please your palate!