Director of Operations

Danielle was born and raised in Media Pennsylvania. She enjoyed cooking as a young person but despite being urged by her father to pursue a degree in the culinary arts decided on a more practical path, attending the University of Delaware where she received a Bachelor of Arts degree in Criminal Justice. Throughout college Danielle worked in local restaurants and relocated to Rehoboth Beach where there was a vibrant, if small, restaurant scene. It was during this time that she decided to finally drop everything and attend The Restaurant School in Philadelphia where she received a degree in cooking and baking.

Danielle has worked as pastry chef for local restaurant icons LaLa Land, The Back Porch Café, and Eden. During her twelve-year tenure at Eden she also became the director of operations and events coordinator. Danielle lives in Rehoboth Beach with her husband George.


Event Coordinator

Sarah grew up in Chester County, Pennsylvania, just outside Philadelphia. She attended Downingtown High School where she excelled in swimming and competed outside of her High School in many clubs. She attended East Carolina University for Interior Merchandising and Business while swimming at a collegiate level. After college, Sarah took on a position in Management Training for Crate & Barrel where she was responsible for training staff, store layout, as well as display design. As new stores would open up and down the east coast, she was sent to each to help train and layout the store.

She moved to Delaware in 2011 when she accepted a pharmaceutical sales position with Warner Chilcott.  She was recognized as a top performer nationally in the sales and marketing of her product portfolio several years in a row. Wanting to further pursue marketing, particularly for a local company, Sarah took the Media and Events Director position with 16 Mile Brewing Co. in Georgetown, Delaware. She worked closely with local businesses and the town to market and manage events from 50 to 1500 people, while also managing the marketing strategy of the brand as a whole.

Sarah started at Baywood in November as the Director of Events, where she plans around 70 weddings and over 100 corporate events each year, and that number is growing.  Working in the wedding industry was a longtime goal, so when the Baywood position became available, she jumped at the opportunity.

Sarah currently lives in Lewes with her husband Andrew, and their two dogs, Pearl and Stout.


General Manager

Lisa is a Delaware native and who earned a Fine Arts degree at University of Delaware. Her love of the arts is equal to her passion for food and wine. At the age of sixteen, Lisa started working in local restaurants and has continued to do so throughout her life. She has worked in the area’s finest restaurants including The Buttery, The Blue Moon and Nage. Lisa puts her Fine Arts degree to work as an art docent at Shields Elementary school in Lewes, Delaware. This past spring, she was featured in an art showing at A(muse) in Rehoboth Beach.

Lisa currently lives in Lewes and loves spending time at the beach with her two children.



Executive Chef

Executive Chef Tom Deptula is a native Delawarean who has been cooking for 23 years. Tom attended the University of Delaware where he earned a degree in philosophy and  published undergraduate research in the field of language acquisition. Tom started his culinary career sweeping floors in a deli. He gradually worked his way into the kitchens of Rehoboth’s fine dining scene working his way up to the role of executive chef.

Having traveled extensively both here in the States and abroad, Tom has developed a great appreciation for all types of cuisine. He best describes his style of cooking as Simple Coastal American. The art of charcuterie is just one of chef’s passions. Outside of work you’ll most likely find Chef Tom fishing or hunting. Don’t be surprised to find him casting his line into one of our ponds!


The Clubhouse at Baywood

The Clubhouse at Baywood is a full-service restaurant and event facility open to the public year-round. The restaurant offers a dining room, a private dining room and bar area including a full-service bar. During the summer, an outdoor full-service bar and veranda seating that overlooks the award-winning gardens of Baywood Greens is available for dining.

The Restaurant

Our talented Chef Tom Deptula, prepares a simple coastal cuisine for our restaurant that is open to the public.  We are open all year long, 7 days a week serving lunch and dinner and a Sunday brunch. Our menu is a mix of classic and cutting edge cuisine and matches the simple sophistication of our clubhouse and grounds.


Our event spaces include the Banquet Room, the Veranda, the Library, and the Tent on the Greens.  We host many different types and sized events, including weddings, corporate events and meetings, family reunions, bridal and baby showers and celebrations of life to name a few.