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.
Chef Rourk has an artistic ability to carve ice. His ice carvings have been a great addition to The Greenbrier’s special events and to private events. For more information regarding The Greenbrier private events or banquets or how to get a special ice carving piece for your event, please contact The Greenbrier.
The Greenbrier Culinary Team