Beth Rocca - General Manager

Beth Rocca brings thirty years of culinary experience in the preparation and serving of fine foods. Her training at L’ Academie de Cuisine, outside of Washington, DC, gave her the skills and desire to expand her horizons throughout the restaurant industry.

Chef Beth started her culinary journey in catering and eventually changed her path and moved to Loews Annapolis Hotel, starting as a line cook. She worked her way up to executive chef, and later as the food and beverage director. She has over fifteen years of experience working as the general manager and director of catering at multiple restaurants, and has recently dedicated three years to teaching culinary classes at Sur La Table in Carlsbad, California.

Beth has a great interest in nutritious, sustainable eating, and brings her creativity and passion to both the front of the house and the back. Her culinary skills and appreciation for the highest quality ingredients have made her an indispensable asset to Light House Bistro and Catering.

Denny Dingus - Executive Chef

With over 15 years of culinary experience and having worked in restaurants since he was 14 years old, Chef Denny has developed a love and respect for the industry. He earned a Culinary Certificate from The Art Institute of Pittsburgh and worked under Chef Derek Stevens at Eleven Contemporary Kitchen.

After three successful years in Pittsburgh, Chef Denny accepted a position working under Chef de Cuisine Opie Crooks at Woodberry Kitchen in his home state of Maryland. Working at Woodberry Kitchen opened his eyes to the beauty of working strictly with local produce and purveyors, all while honing his technique and working under pressure. During this time, Chef Denny began taking more of a leadership position in the kitchen and worked his way up to junior sous chef. Chef Denny was part of the culinary team at Woodberry Kitchen when the restaurant and its founder were awarded a prestigious James Beard Award.

After years at Woodberry Kitchen, Chef Denny moved to the restaurant’s sister butcher shop/restaurant Parts and Labor as Sous chef, quickly rising up to chef de cuisine. Chef Denny’s culinary career has taught him many things, but most of all that the best cuisine comes from creating a supportive and connected team.

Chip Thomas - Sous Chef

Vincent “Chip” Thomas was born in Annapolis, Maryland. Chef Chip participated in the Light House B.E.S.T program and graduated in 2015. He has since worked in several restaurants in Annapolis, working his way from line cook to management. Chip received at scholarship this year to attend AACC with the goal to further his education in the restaurant management field.

Chef Chip was one of the first cooks to open the Bistro in 2017 and has since been promoted to line supervisor and now sous chef. His people skills and growing culinary knowledge are great assets to The Light House Bistro.

  Photo (L-R): Chef Chip, Chef Denny, and Chef Beth

Photo (L-R): Chef Chip, Chef Denny, and Chef Beth