Chef Kyle Rourke

Red Star Executive Chef Kyle Rourke started his cooking career at age fifteen, as a dishwasher at a restaurant on the Jersey Shore. Though the work wasn't glamorous he was hooked.

After a few more working summers he eventually moved up to prep cook and joined Red Star Tavern in 2007 as a line cook. Just nine months later he was promoted to sous chef, and then Executive Chef in 2011. He has been an integral member of the staff overseeing Red star's evolution into the restaurant it is today.

"I am very excited to call Portland my home and to oversee the Red Star kitchen and team," said Chef Rourke. "Portland is such a great food-lovers town and I am so privileged to be able to bring the best food the northwest has to offer right to our tables."

Born and raised just outside of Philadelphia, Chef Rourke has worn many hats in this industry. From dishwasher to prep cook to grill cook to pizzeria owner he now brings his skill and expertise to his new role as executive chef. A graduate of San Diego State University, Rourke's resume covers many cities, including the Jersey Shore, Long Beach and San Diego.

Rourke brings a commitment to local ingredients, a long-term relationship with Portland area farmers and purveyors and an expanded menu to satisfy the palates of meat-eaters and vegetarians alike.

When he's not in the kitchen, Rourke enjoys playing loud music, searching for the perfect IPA and watching any Philly sports team.

GM Lemmy Cooper

Just four months after taking the reins at Red Star Tavern & Roast House, Lemmy Cooper was awarded "Best Northwest General Manager" in the 2009 Young Lion Awards by the industry publication Northwest Stir. An award of excellence for rising stars under 40, its Cooper's youthful team-oriented spirit blended with an old school philosophy of customer service that gives him a distinguished edge in restaurant management.

With a sociology degree in hand from the University of Oregon, Cooper worked in sales and event planning. A personable and fun-loving personality carried him through, but his desire to create tangible results that positively impact people left him needing more from a career. In 2004, Cooper followed a longtime passion for food and left his cubicle sales job for his future in a living, breathing restaurant.

His Commitment to Red Star Tavern

From sous chef to wine director, and now general manager, Cooper's drive for education and growth have pushed him to excel in every role he's assumed in the restaurant industry. But his 'lead by example' work ethic and a genuine love for his job is what motivates colleagues and puts Red Star guests at ease.

"There's something about being fed, or pouring a glass of wine for a guest, or having a purveyor pour a glass of wine for me to taste that is so classic and honest and true. I love that feeling. I'm behind what we do 100% and I can hang my hat on that when I go home at night."