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Breakfast Menu Lunch Menu
Dinner Menu Wine List
Showcasing the talents of Chef James Clark and his imaginative modern American Cuisine of local and
regional specialties, WaterScapes promises an inspired evening of dining, with food that is
unmatched in its flavor and simplicity, and service that is warm, friendly, and unobtrusive.
A refreshing marriage of understated elegance and lush comfort, WaterScapes offers sweeping views
of our 126-slip marina and outdoor, infinity-edge pool.
Chef James Clark talks about Waterscapes and cooking techniques in
his new blog.
Open daily for Breakfast: 6:30 am; Lunch: 11:30 am - 4:00 pm; and Dinner: 6:00 pm - 10:00 pm.
843.913.2845
Chef James Clark
Marina Inn at Grande Dunes Executive Chef James Clark grew up in a small South Carolina town and by high school he added cooking to his list of favorite pastimes. When it came time for college, Chef Clark attended Brevard College, until he began working in a series of small family-owned local restaurants and mastering new skills at each one. During this period, he began to develop his commitment to concentrating on three or four ingredients for each dish, focusing on them to maximize their flavors using proper cooking techniques, thereby avoiding extraneous and often palate-challenging complexity - a commitment that continues to define his style.
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By 1994, Chef Clark decided it was time to venture out of the south and expand his experience. He headed for Vermont and the New England Culinary Institute. After graduation, he further honed his expertise by working with well-known Chef Jeff Tunks at the Windsor Court Hotel in New Orleans and at The Dining Room in Atlanta's Ritz-Carlton. He then returned to Charleston to begin a four-year association with Chef Louis Osteen, at Charleston Grill and then at Louis's.
When the Executive Chef position at Palette Restaurant in the Madison Hotel became available, Chef Clark was intrigued by the challenge to take over a high profile restaurant in the nation's capital. Palette's location appealed to him, "Washington has become one of the top cities in the country for fine dining and my favorite hobby is going out to see what other chefs are doing. I love to eat in restaurants."
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Chef Clark and his team developed an evolving menu that reflected the seasons and utilized the freshest regional products within the surrounding areas. His creations received the 5 Star Award from the National Restaurant Science Association. He was featured in Bon Appétit Magazine for cutting edge cuisine in "Places to Eat Now". Chef Clark was also guest chef at the St. Michaels Food and Wine Festival and the featured chef for the March of Dimes Celebrity Chef event in Washington, DC. He received rave reviews from the Washingtonian Magazine, Where Magazine, Washington Flyer, The Hill and the Washington Times.
Chef Clark was then recruited to work as Chef De Cuisine at the renowned DC Coast Restaurant where he created and executed seasonal menus utilizing fresh, local produce and in season seafood. Again, the critics were pleasantly surprised by his creativity and his natural ability to marry flavors to heighten the essence of each selection.
With the city experience behind him, Chef Clark headed for Colorado to take on the mountains and the Casino's. He joined Isle of Capri and Colorado Central Station as Executive Chef.
After these many ventures, Chef Clark decided to return to South Carolina and the Grand Strand. He brings his exceptional culinary savoir faire to the Marina Inn at Grande Dunes to play an integral role in placing Myrtle Beach on the map as a culinary destination.
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