Chef’s Pantry opens up a new way of eating in Bethany

There’s no question that the lineup of cuisine throughout the area is a difficult one to compete with, but brothers-in-law Carl Moyer and Aaron Doyle have seemed to have had no problems stepping into the scene. Fresh baked breads, hand-sliced cheeses and meats to order, and pasta and shrimp salads made from scratch are helping The Chef’s Pantry become the community’s acclaimed delicatessen.

Coastal Point • Chris Clark
The crew at The Chef’s Pantry serves up fresh-made sandwiches and other treats. From left, Rob Marx, PJ Kraushaar, Andrew Endebrock (sous chef), Nick Resnick, Aaron Doyle (GM), and Carl Moyer (executive chef).

Now going strong for two months, The Chef’s Pantry, along Route 26 in Bethany Beach, is becoming a favorite stop for breakfast, lunch and dinner. “When we were starting up,” said Moyer, “I went around the community to different places to help me develop a menu that was unique. We didn’t want to bring a lot of fried food to the area or something that people could get anywhere. We’re trying to bring a healthier choice to people. There are a lot of retired people in the community and they can’t eat cheeseburgers every night.” The menu at The Chef’s Pantry is lined with choices like the Blazing Buffalo Chicken sandwich, chicken caesar wraps, and Caprese and pastrami paninis, among others.

All the meats, cheeses, and many of the condiments are Boar’s Head products, which can top fresh baked marble rye, sourdough or white or wheat bread, or on a Kaiser or Hero roll. Other toppings, including salad dressings, are made from scratch, right at the Chef’s Pantry.

“We don’t slice any lunch meats ahead of time,” Moyer assured. “You come in and order a roast beef sandwich, we slice the roast beef right at the time you order it. It might take a little bit longer, but the quality is there, and people see that and appreciate it. Even when we’re busy, everything is sliced fresh. We don’t cut corners.”

Moyer brings an element of cleanliness to the kitchen, which is evident to customers the moment they step foot inside. “We’ve kept the kitchen very open,” he said. “We keep it nice and clean and everything is shiny and spotless. People can see the whole process of their food being prepared, and that brings a sense of trust.” Cookies and muffins are also popping out of the oven. The business is no stranger to catering parties and events, too.

Moyer’s professionalism and attention to detail has segued from his studies at the Baltimore International Culinary College and as an corporate chef in northern Maryland at the Chesapeake Inn. “I’ve worked in fine dining for a while,” he said. “I kind of took that mentality and applied it to a sandwich shop. I knew I definitely wanted to keep the level of the quality of food up, and I think I’ve done that. Aaron saw the success I was having outside of Chesapeake City, and he wanted me to move down here, so I uprooted everything and moved down here.” Now, Moyer lives in the area with his wife and their two children.

In addition to the salads and sandwiches offered, The Chef’s Pantry already seems to have a local favorite. “A lot of people really seem to love our cream of crab soup,” he said. “Some people tell us it’s the best they’ve had.” They also offer jarred products and preserves, including McCutcheon’s vanilla peaches, based out of Frederick, Md.

“We’re doing a lot of local stuff, too,” he added. “I’ve worked closely with Off the Hook, and through them, I’ve been introduced to a lot of local farmers. People in this area like hearing that we keep things local.”

The time and effort that go into each meal and sandwich prepared at The Chef’s Pantry is an aspect that has people returning through the doors each and every day. “When you see the labor that goes into it,” Moyer noted, “you can see that we’re going above and beyond your normal fast food place.”

The Chef’s Pantry is open for breakfast, lunch and dinner, seven days a week, from 9 a.m. until 8 p.m. on Sundays through Thursdays, and from 9 a.m. until 9 p.m. on Fridays and Saturdays. They are located just before Rita’s Italian Ice, along Route 26, a mile west of Route 1. For more information, or to place an order, call (302) 829-8496.