Ronnie Burkle, Corporate Chef | email@example.com
Ronnie was born in Philadelphia. As a young person while on vacation with his family Ronnie worked in restaurants in the Bethany Beach area in the summers. He attended the Art Institute of Philadelphia, where he received a degree in the Culinary Arts. He moved permanently to the Bethany area shortly after graduation and worked in area restaurants as both sous chef and chef.
In 2011, Ronnie joined Sodel Concepts as a sous chef at Catch 54. He would later move to Northeast Seafood Kitchen where Ronnie he would become chef, helping Northeast grow into the award winning popular eatery that it is today.
In 2015 Ronnie was promoted to the position of corporate chef where he oversaw all food service in 4 restaurants: Matt’s Fish Camp, NorthEast Seafood Kitchen, Catch 54, and Papa Grande's Fenwick. In early 2016 Ronnie expressed a desire to learn the operations side of the business and moved to the position of director of operations and now oversees all operations at SoDel's Fenwick properties, Catch 54, Papa Grande's Fenwick.
In 2014 Ronnie was awarded the Best Chef in Sussex County by Coastal Style Magazine, the premiere magazine of Maryland’s Eastern Shore and Southern Delaware.
Ronnie is happy to participate in many charitable events both locally and regionally and has had the honor to cook at the prestigious Greater Washington Region Heart Ball and at the James Beard House in New York City. He also sits on the Advisory Board of the Delaware Botanic Gardens at Pepper Creek.
Ronnie lives in Millville with his wife Courtney and their two sons.