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Marina Inn at Grande Dunes Executive Chef James Clark specializes in sustainable dining serving only locally grown “Farm to Table” seafood, meats and vegetables. His individual style is inspired by local, Southern influences infused with modern techniques. He is as meticulous about leaving carbon footprints on the environment as he is about the unique dishes he creates. He concentrates on three or four ingredients for each dish, focusing on them to maximize their flavors using proper cooking techniques.
Chef Clark is a graduate of the New England Culinary Institute in Vermont. After graduation, he further honed his expertise in several renowned restaurants across the country:
- Worked with well known Chef Jeff Tunks at the Windsor Court Hotel in New Orleans
- The Dining Room in Atlanta's Ritz-Carlton
- Four year association in Charleston, SC with Chef Louis Osteen, at Charleston Grill and then at Louis's
- Executive Chef at the Palette Restaurant in the Madison Hotel, a high profile restaurant in Washington DC
- Chef De Cuisine at the renowned DC Coast Restaurant where he created and executed seasonal menus utilizing fresh, local produce and in season seafood
- Executive Chef of the Isle of Capri and Colorado Central Station in the mountains of Colorado
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Chef Clark has received several recognitions and awards including:
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- 5 Star Award from the National Restaurant Science Association
- Featured in Bon Appetite Magazine for cutting edge cuisine in "Places to Eat Now"
- Guest chef at the St. Michaels Food and Wine Festival
- Featured chef for the March of Dimes Celebrity Chef event in Washington DC
- Received rave reviews from the Washingtonian Magazine, Where Magazine, Washington Flyer, The Hill and the Washington Times
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“My favorite hobby is going out to see what other chefs are doing. I love to eat in restaurants."
Executive Chef James Clark would like to extend a personal invitation to you to experience a fresh alternative in dining at Waterscapes Restaurant Marina Inn at Grande Dunes, Myrtle Beach, SC
Chef James Clark talks about Waterscapes and cooking techniques in his new blog.
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