SoDel Concepts promotes Armstrong to executive chef at Catch 54

Scott Kammerer, president of SoDel Concepts, recently announced the promotion of Charles Armstrong to the position of executive chef at Catch 54 near Fenwick Island, one of the hospitality group’s 10 restaurants.

“Charles is one of our favorite success stories,” Kammerer said. “He’s worked his way up the ranks with dedication and an eagerness to learn.”

Born in Midland, Texas, Armstrong grew up in Iowa and Illinois. Through Job Corps, he took a culinary course.

“The program gave me the practical skills to work in a professional kitchen,” he said. “It also taught me about combining flavors so that food tastes good.”

After relocating to Delaware in 2013, he was hired by SoDel Concepts. He started as a line cook at NorthEast Seafood Kitchen in Ocean View and moved to Matt’s Fish Camp in Bethany Beach.

“It was exciting and rewarding to work with other SoDel Concepts chefs,” he said. “Each one taught me something new.”

Armstrong quickly picked up the style of cooking that characterizes a SoDel Concepts’ restaurant, said Doug Ruley, corporate chef.

“Our slogan is ‘beautiful, simple food.’ It’s not as easy as it sounds to create an attractive dish with complementary ingredients whose flavors are allowed to shine.”

Armstrong, they said, is more than ready to handle his own kitchen at Catch 54.

“We knew he would hit the ground running,” Kammerer said. “And that’s exactly what he did.”

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