Meet The Chefs | Harrington Raceway & Casino | Restaurants In DE
  • Meet the Chefs

Meet the Chefs

Michael Spence

Director of Culinary Operations

A native of central Delaware, Michael began his career in the hospitality industry at the Delaware beaches.   

Throughout his years in the industry, he has spent time in a variety of positions ranging from dishwasher to General Manager. Prior to coming to Harrington Raceway and Casino, Michael served as the General Manager of the popular Ruddertowne complex in Dewey Beach, DE.

Over the years, Michael has worked with a wide array of talented chefs, caterers, event planners, and management teams.  Always striving to learn and improve his skills, Michael has spent countless hours learning from his peers and mentors while refining his cooking, hospitality and customer service skills. 

 He cites some of his most influential times as those spent working with then industry consultant, Hank Rosenberg, who is presently Harrington Raceway and Casino’s COO of Hospitality, as well as Scott Kammerer of Highwater Management and So Del Concepts.

When the chance arose to return close to home and apply his years of knowledge with the talented team at Harrington, he leapt at the opportunity.  From cooking in the casino’s various eateries to putting on custom VIP events, Michael strives daily to bring the best experience possible to all guests throughout the casino. 

Shannon Zabel

Outlet Chef

Onion Jacks

As a graduate of the Culinary Arts from York Technical Institute, Shannon has spent the last 20 years imparting her culinary skills onto the guests of Harrington Casino. Born and raised in Harrington, she decided to stay close to her backyard, starting out as a Chef in the Buffet before taking on the challenge of becoming the food and beverage purchasing agent.

Now she finds herself back at home in the kitchen as the Chef of the newest edition to the restaurant group; Onion Jacks. Formerly known as the Café, Onion Jack’s has quickly taken its place as a Casino favorite specializing in Prime Rib and Crab Cakes along with an array of delectable creations from Shannon’s repertoire.

Tom Deptula

Executive Chef


Chef Tom was born in Wilmington, grew up in Newark. Studied philosophy and cognitive science at UD, graduated in 03. Started cooking at 13, making subs and cheese steaks. Worked at various restaurants upstate for a number of years before leaving to travel and work in Mexico and various parts of the country. Returned to Sussex county in 2008 and started cooking at the Blue Moon in Rehoboth. working under Chef Lion Gardner for 4 years. Leaving to become the sous chef at Victoria's Restaurant in Rehoboth; soon after becoming the Executive Chef. Took the job as Executive Chef at Baywood in Long Neck for a little over two years. Enjoyed teaching a semester of culinary instruction at DTCC with Chef Ed Hennessy.  Came to Harrington Raceway & Casino as the Executive Chef of Bonz.  Currently living in Lewes with soon-to-be wife Ale (pronounced Allie), 2 year old daughter Livy, and 2 dogs.