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Ronnie Burkle, Corporate Chef | ronnie@sodelconcepts.com

Ronnie was born in Philadelphia. As a young person Ronnie worked in restaurants in the Bethany Beach area while visiting with his family during the summer. He attended the Art Institute of Philadelphia where he received a degree in the culinary arts. Upon graduation, Ronnie moved to Bethany to really begin his career in the culinary arts. 

In 2011, Ronnie joined SoDel Concepts as a sous chef at Catch 54. He  later move to Northeast Seafood Kitchen where Ronnie cooked under SoDel Concepts' founder Chef Matt Haley. When ready, Matt promoted Ronnie to Executive Chef of Northeast, and Ronnie helped the restaurant become the award winning and popular local eatery that it is today. 

In 2015 Ronnie was promoted to the position of corporate chef where he oversees all food service in four SoDel restaurants: Matt’s Fish Camp in North Bethany; Northeast Seafood Kitchen in Ocean View;  and Catch 54 and Papa Grande's in 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, and is a member of the Delaware Advisory Council for Career and Technical Education.

Ronnie lives in Dagsboro with his wife Courtney and their two sons.