Executive Chef Corbett Rourk
Executive Chef Corbett Rourk has over 25 years of culinary experience in a variety of restaurants, private clubs and resorts. After spending the past 2 1/2 years at the Greenbrier Resort in West Virginia, he and his family are happy to return to Myrtle Beach as Executive Chef at the Marina Inn at Grande Dunes in Myrtle Beach, SC where he will be leading the culinary team at WaterScapes Restaurant and convention catering.
Chef Rourk, a Charleston, South Carolina native discovered his passion for cooking at a young age. While still in high school, he began working and learning from Chef Mike Pappas, a renowned Charleston, SC restaurateur who opened the legendary Colony House Restaurant and Poogan’s Porch following employment in the Aristotle Onassis private family kitchen.
Continuing to follow his heart, Chef Rourk cultivated his culinary skills working in several kitchens and eventually landing his first chef assignment as the Sous Chef at Landfall Country Club in Wilmington, NC for three years. With a continued desire for growth Chef Rourk was accepted to the prestigious “Greenbrier Culinary Apprentice Program” at the Greenbrier Resort in West Virginia. Chef Rourk studied under Certified Master Chef Peter Timmins who was Executive Chef at the Greenbrier at the time. This is an intense hands-on, 3 year training program designed to refine and develop the skills necessary to be successful in any establishment in the food and beverage industry. While in this apprentice program, Chef Rourk was trained classical French style. With this training, he developed his own cooking style that combines classic French with southern American twist.
Following graduation, he put his new found talents to work at well-known private clubs throughout South Carolina and Georgia including The Landings Club in Savannah, GA and Palmetto Hall Plantation Club in Hilton Head Island, SC. In 2006, Chef Rourk became the Executive Chef at the prestigious Dunes Golf and Beach Club in Myrtle Beach, South Carolina. During his seven year tenure here, Chef Rourk made a name for himself by competing in and receiving several ACF culinary awards in competitions and won the 2011 South Carolina Seafood Challenge where he prepared local “Snapper served with Black Rice from Johns Island, SC”. He also went on to compete in the Great American Seafood Cook Off in New Orleans LA where he placed 3rd out of 12 contestants with his popular “Gag Grouper served with Anson Mills products”.
As a 2002 Greenbrier Apprentice graduate, Chef Rourk heeded the call and returned to The Greenbrier Resort in August of 2013 as the hotel’s Banquet Chef de Cuisine where he oversaw all special events catering on and off site that included several high end weddings and corporate events for up to 1,000 people.
Although his time at the Greenbrier Resort was successful and rewarding; he felt the need to get back to his calling of preparing fresh, local products on a more personal level. This opportunity became available at the Marina Inn at Grande Dunes in Myrtle Beach, SC. Be sure to visit WaterScapes Restaurant at the Marina Inn for a rewarding culinary experience from Chef Rourk and the team!
Most Unusual Dish: BBQ Alligator Ribs served at a wine pairing event at the Dunes Golf & Beach Club.
Most Interesting Event: The Greenbrier Resort hosted the New Orleans Saints training camp for 27 days where we prepared breakfast lunch and dinner along with snacks each day. “Creating inventive yet hearty meals every day for the team was a rewarding challenge” says Chef Corbett.
Hobbies: Chef Corbett enjoys fishing, hunting and spending time with his wife, son and daughter and says “I do like to cook at home and it seems that my daughter may be following in my footsteps!”