Bill Morris Biography

Bill has worked at a number of well-known and highly regarded Seattle restaurants, including Rover's Restaurant as Chef de Cuisine under Chef Thierry Rautureau, The Salish Lodge as Executive Sous Chef under Certified Master Chef David Kellaway, and the Sorrento Hotel as Executive Sous Chef under Chef Barbara Figueroa. Bill is a trained professional chef and is a member of the American Culinary Federation. Bill has served on the Board of Directors of the local chapter of the A.C.F., as well as the Junior Membership Chairman and the Assistant Chairman for Apprenticeship. Bill has received several accolades for his culinary skills in both hot and cold cuisine and pastry, including gold, silver, and bronze medals, as well as "Best of Show" trophies. Since then, he has developed a distinct and distinctive culinary approach, focusing on seasonal, regional Pacific Northwest foods that complement the complete culinary program. The Rainier Club's food style and philosophy best represent Chef Morris' travels and experiences, with a focus on high-quality, unique, and fresh ingredients procured directly from the source, as well as an inventive and idealist approach to cuisine and its interplay of demonstration and technique. In 1994 and 2005, he received the prestigious A.C.F. Chapter Chef of the Year honors, as well as the Team Manager award for the successful showing in the Western Regional Championship Hot Food Team Competition. Bill has since been recognized by the Puget Sound Business Journal as one of Seattle's top 40 under 40 business leaders for 2004, as well as several other local, national, and international honors. He has also groomed many others in his employ, allowing them to go on to win their own culinary awards, all thanks to the atmosphere created at The Rainier Club. He is a firm believer in education and continues to support aspiring chefs in the community through apprenticeships, externships, and internships, personal coaching, and community involvement in philanthropic events such as the March of Dimes Star Chefs, Taste of Washington, Farestart's Night on the Town, and Taste of the Nation fundraisers. He attended the two-year culinary program at South Seattle Community College, as well as the California Culinary Academy and the Culinary Institute of America in New York. Bill is also a member of the culinary advisory boards at the Art Institute of Seattle and South Seattle Community College, where he mentors students and provides them with unique educational opportunities. Bill is a Seattle resident who likes snow skiing, mountain climbing and spending time in the outdoors, as well as photography and music.

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