Currently the Executive Chef of The Los Angeles Country Club, Armstrong has become widely recognized for his award-winning cuisine and sound leadership approach developed over a dynamic tenure in multiple 5 star, 5 diamond hotels and platinum clubs including a ten year span in high-profile venues in Asia. There, he helmed the kitchens in Hong Kong’s Oyster & Wine Bar, Singapore’s The Sentosa Resort and Spa - The Cliff, and the Maldives’ Taj Hotels, Resorts and Palaces -  Coral Reef Resort.  

While in Singapore, Chef Armstrong was named Global Chef of the Year by Singapore’s premiere culinary academy; At-sunrice.  He also went on to earn a Three Chef-Hat rating for The Cliff, ranking the restaurant one of the top five in Singapore and recognition as New Restaurant of the Year by World Gourmet Summit. After leaving Asia, Armstrong was part of the opening team for the Mandarin Oriental in Las Vegas, Nevada as Executive Chef and then went on to lead the kitchen brigade for ultra-luxury resort, and then the Montage in Park City, Utah. Chef Armstrong is an honors graduate of the School of Culinary Arts at the Art Institute of Houston and attended Texas A&M University.