The nominee is an executive chef or chef de cuisine who demonstrates consistent standards of excellence and serves as an inspiration to other food professionals. The nominee displays a dedication to the artistry of food, exhibits an ongoing commitment to the community and may be from any type of establishment. The nominee must have been a chef for the past five

years with a minimum of two years in Maryland by January 1, 2009.

Michael Rork decided to take a ride from city life into serene St. Michael’s, MD. Mr. Rork is no stranger to culinary accolades. While he served as the Executive Chef at Baltimore’s posh Harbor Court Hotel, he received many awards. On the Eastern Shore, Chef Rork continues to receive the attention of national and local press for his creations. Bon Appetit and Gourmet magazines have requested recipes for several Town Dock menu items. Michael Rork was pleased to be a guest chef at the James Beard House in New York City in 1997 and 1998 to prepare a Chesapeake Bay Dinner. The Baltimore Sun, the Washington Post, Baltimore Magazine, The Washingtonian, Southern Living, Chesapeake Life, and the Baltimore/Washington Zagat Survey all love
Town Dock Restaurant.

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