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2010 Trio Dinner logo - A Coastal Culinary Experience

2017 Trio Dinner Chefs (Coming Soon)

 

2016 Trio Dinner Chefs

aSheraton Myrtle Beach Convention Center Hotel
Chef Tony Kzaz (HOST CHEF)

 

 

 

 

 

 

 

 

 

sBondfire Restaurant Group
Chef Sean Thomas
Chef Sean Thomas, a native of the Carolina's and Graduate of Horry Georgetown Technical College Culinary Arts program. He has had the opportunity to work as Executive Chef in several of the area's restaurants, including Litchfield Beach and Golf team as Webster's Lowcountry Grill and Tavern, Capriz Italian Cuisine, The Divine Dining Group and Pomodoro's Trattoria enhancing his skill in scratch cookery and proficiency in a variety of cuisines from Lowcountry to progressive French. He joined The Chemist as Executive Chef and opened the new, trendy restaurant in downtown Myrtle Beach. Chef Sean has been recognized by the American Culinary Federation on many occasions and was named as the Grand Champion of South Carolina's Seafood Challenge in 2013.



 

jJohnny D's Waffles & Bakery
Chef Jamie Saunders
Chef Jamie Saunders is a graduate from the Culinary Institute of America with a degree for Baking & Pastry. She has worked in the restaurant business for over 15 years. Growing up her father had four restaurant locations in New York. It was in those restaurants that her love of the food started. Jamie, her husband Michael and son James moved to Myrtle Beach in January of 2014 to open Johnny Ds Waffles and Bakery, bringing her hard work and dedication along with her. She believes that the overall guest experience is what is most important. To make her guests feel at home and a part of the restaurant, as well as preparing fresh food that is delicious.
She was recently awarded Chef of the Year by Grand Strand Happening Magazine and by the Myrtle Beach Hospitality Association. Jamie believes that their is always room for improvement and works every day to make sure all her dishes are the best that the can be. She is constantly doing research to learn new cooking and baking techniques, which shines through on some of her newest dishes. Upon opening the business she started getting involved with the community and realized that its the sense of community that makes Myrtle Beach so amazing. She is actively involved with the Chamber of Commerce, the Hospitality Association, GS Scene, the Children's Museum and will be joining the board of The Waccamaw Market Cooperative. Jamie is excited for her future here in Myrtle Beach and the new friends and experiences that it will bring.



Moe'sFrank's Outback
Chef Steve Sleeman
Steve Sleeman is a self taught chef that has worked his way up in the kitchen since he was 12 years old. In 1994-1998 he served in the United States Navy as a MS3 aboard the USS Antietam CG 54 and in 1995 received a presidential citation for co oking for President Bill Clinton. In 1996 he was chosen to do Surf Pac Change of Command aboard the USS Kitty Hawk. After the navy he worked for Outback Steakhouse for 10 years. He is Currently employed at Frank's Restauarant Outback located in Pawleys Island. On his one day off a week he volunteers at Father Pats Kitchen where he cooks lunch for the community. This year he participated in the South Carolina Seafood competition, where he was awarded a sliver medal.

 

Chef Andrew FortnerCroissants Bistro & Bakery
Chef Andrew Fortner

Andrew Fortner began his studies in Marine Science at Coastal Carolina University. While at Coastal he worked at a restaurant where he realized his love and passion for food and changed his path by enrolling in the Culinary Arts School at Horry-Georgetown Technical College. While attending culinary school, Fortner acquired a Line Cook position at the Sea Captain's House Restaurant in Myrtle Beach and was later promoted to Executive Chef where he spent the next 4 years. His dishes awarded Sea Captain's with the title of "Best Seafood Restaurant" by Southern Living Magazine four years in a row. Chef Fortner is also recognized as a two-time "Entrée Winner" at Taste of the Town and has been featured on SCETV's program "Carolina Chefs". Chef Andrew Fortner excels in creating delectable Southern dishes with European flair. He embraces the philosophy of serving simply prepared dishes crafted to evoke full flavors through the use of the highest quality seasonal ingredients, creative composition and sound cooking technique.


Dan SmithFrank's Outback
Chef Danny Smith
After serving in the Army, Danny began his culinary career in Watertown, NY as a line cook at Ramada Inn. Advancing to Executive Chef he was an active member of the Thousand Islands Chef Association. A major highlight in his career was catering an event for President Clinton, Air Force One, Ted Koppel and the National Press Core. Moving to Cortland, NY Danny was Executive Chef at Holiday Inn. Danny found his culinary excitement at Kettle Lakes in Tully , NY with owner Chef Brian Shore, CEC, President of the Syracuse Chapter of the ACF, founder of Great Chefs Dinner as his mentor. As a member of the Syracuse chapter of the ACF, Danny participated in several Red Cross Benefit Great Chefs Dinners. Chef Shore encouraged creativity and chose Danny to create a course for the benefit. Moving to Murrells Inlet, SC in 2009, Danny continued to create award winning dishes in ACF Mystery Basket competitions in Myrtle Beach, SC taking 1 Silver and 2 Bronze medals. The highlight of competing came when Danny won the 2014 South Carolina Seafood Challenge. He received his 1st Gold medal and competed in the National Seafood Challenge in New Orleans. As a member of the ACF, Danny has participated in ACF Souper Suppers and Sweet Sensations events. He received a certificate in a National K2 category competition in Winston Salem, NC. Danny was recognized in the National Culinary Review. He did a cooking segment on Bob Redferns Outdoor Living show. Danny was just elected President of the Myrtle Beach Chapter of the ACF. Danny started mentoring culinary students doing demonstrations at the Academy Of Technology & Academics. Combining Academy students with Horry Georgetown Technology College culinary students at the Trio Dinner they won the Best Dish in 2014. Danny was a featured chef creating a course for Farm to Table working with HGTC culinary students. Danny continues his career at Frank's Outback in Pawleys Island, SC. Danny is launching "All About You" , his personal chef service.


kevin luqueCafe Amalfi at Hilton Myrtle Beach Resort
Chef Kevin Luque
Kevin W Luque joined the oceanfront resort in 2008 as executive sous chef. Since then has worked at the Embassy Suites as the Complex Executive Sous Chef and currently is the Executive Chef of the Hilton Myrtle Beach Resort. Kevin was named the Best Seafood Chef in South Carolina in 2012. The competition and awards are part of an annual program by the Hotel, Motel and Restaurant Supply Show of the Southeast, and he competed against 19 other chefs in the seafood category to win the top prize. Kevin has also been a part of Gold Medal teams at the New Orleans Wine and Food Experience. Before joining Kingston Resorts, Kevin was the executive sous chef at the W New Orleans and the Sheraton at Woodbridge Place in New Jersey.


rhWebster's at the Litchfield Resort
Chef Richard Hartnett
Specializing in Asian Cuisine, Award Winning Executive Chef Richard Hartnett has won three Bronze Medals in American Culinary Federation Competitions, and finished near the top in two South Carolina Seafood Challenges.

He has been trained in French, Italian, Thai, Chinese, Japenese and Mexican cuisines. Richard was the executive chef at the Italian Garden and Prestwick Country Club and a former Sous Chef at the award-winning Rivertown Bistro and Sea Island Inn before joining the Breakers Resort. Chef Hartnett has recently joined as Head Chef at Webster's Grill at Litchfield Beach and Golf Resort.

 

 




mGrande Dunes Members Club
Chef Mike Marques
Chef Mike Marques has over 19 years of culinary experience. Originally from Massachusetts, Marques studied at Johnson & Wales University where he received his A.S. in Culinary Arts and B.S. in Food Service Management. Clutter is Chef Marques' biggest pet peeve in a kitchen, disliking empty boxes and despising an empty stapler. His favorite cuisine is Mediterranean and his culinary hero is world-renowned Anthony Bourdain, from No Reservations. Marques has a love for peanut butter and fluff sandwiches, and enjoys cooking with his kids, daughters Kyla and Emma and son, Noah. His wife's name is Becky.

 

 

aCaptain's Cove at SeaWatch Resort
Chef Trevor Moorer
Chef Trevor Moorer, is a native of Georgetown South Carolina and a Graduate of Horry Georgetown Technical College Culinary Arts program. He has had the pleasure to work as Executive Chef and First Cook in a few of the area's hotels and restaurants, including Aramark at Coastal Carolina University, Pawleys Island Grill & Deli, Dunes Village Resort, Beach Cove Resort, and currently Seawatch Resort, learning from and influencing anyone he meets. He joined Vacation Myrtle Beach in 2015 as Executive Chef and has since been promoted to Food & Beverage Director and is progressively working to evolve the food and staff. Chef Moorer placed first, and was awarded a gold medal in The Art Institutes Culinary Scholarship Competition. Trevor has his eye set on major goals in the future of his culinary career, that include the honor of the James Beard Award, earning the coveted Michelin Star, and receiving certification as a Master Pastry Chef or Master Chef.

 

 

 

gInternational Culinary Institute at Horry Georgetown Techincal College
Chef Geoffrey Blount (preparing the desserts at Trio Dinner)
CEPC, WCMPC teaches Baking & Pastry Arts (BPA) at ICI of Myrtle Beach. He graduated from CPCC in 1995 after earning an AAS degree in Culinary Arts. Chef Blount also attended the French Pastry School in Chicago. A member of the American Culinary Federation (ACF) and the 2012 Chef Educator of the Year, Geoff has earned numerous awards including Best Pastry Shop-2005 & 2006, Top Ten Charlotte Chefs-2004 and his dessert creations were featured at both the 2004 and 2005 James Beard Dinners.
His professional career includes stints as Pastry Chef, Executive Chef and Owner in top hotels, shops and clubs throughout the southeastern United States. Chef Blount is also a North American Ambassador for Callebaut Chocolate Company.

 

 

 

cWaterscapes at Marina Inn Grande Dunes
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 andPalmetto 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!

 

 

mThe Cypress Room Restaurant at Island Vista Resort
Chef Mike McKinnon
Chef McKinnon, a native of Myrtle Beach, began working in restaurant kitchens at the age of twelve, helping out in his father's restaurant, the Kings 17. He landed his first Executive Chef position in 1988 with the Sea Island Inn, acquiring a lot of hands-on experience, and eventually earning a degree in Culinary Arts from Horry Georgetown Tech. He went on to win numerous awards at the Taste of the Tidelands before proceeding to work in some of Myrtle Beach's finest restaurants, like The Grande Dunes Ocean Club and the Carriage House Club. He is a very tenacious and energetic chef whose style is French-inspired New American Cuisine with a devotion to using the best fresh ingredients, and implementing a simplistic, stylish technique with dynamic presentations. His goal in returning to his roots at The Cypress Room is to provide memorable dining experiences through passionately created culinary dishes.

 

 

 

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