Chef Corbett Rourk
Executive Chef
704.544.1404 ext. 406crourk@ballantyneclub.com
Executive Chef Corbett Rourk has over twenty five years of experience in the hospitality industry. After
Spending the last two and a half years back in West Virginia, he made his way back to Myrtle Beach to be a part of the team at the Marina Inn, Chef Rourk is very happy to be back and is looking forward to serving our guest the very best local and seasonal seafood and produce offerings that the area has to offer.
A 2002 Greenbrier Apprentice graduate, Chef Corbett Rourk returned to The Greenbrier in August of 2013 as the hotel’s Banquet Chef de Cuisine. Chef Rourk, a Charleston, South Carolina native, discovered his passion for cooking at a young age. While still in high school, he began working under Mike Papus, who worked for the Aristotle Onassis family.
Following his heart, he continued to cultivate his culinary skills working in several kitchens and landing the Sous chef position at Landfall Country Club for three years. Following this position, Chef Rourk entered The Greenbrier’s Apprentice program studying under CMC Peter Timmins.
After his graduation, he went on to work in some well-known private clubs throughout South Carolina and Georgia. In 2006, Chef Rourk became the Executive Chef at The Dunes Golf and Beach Club in Myrtle Beach, South Carolina. During his seven years at this private club, Chef Rourk received several ACF culinary awards in competitions and won the 2011 South Carolina Seafood Challenge, and went on to compete in the Great American Seafood Cook Off in New Orleans LA.
