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.