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 he Rainier Club's kitchen is one of the best spots in town to celebrate birthdays and anniversaries, host business associates, or explore new visions of food and cooking. We'll help you pair culinary sensations with personally-selected wines from our cellar and you'll have the recipe for an unparalleled experience.
We welcome you and your guests to try one of the most unique dining experiences the Club has to offer: dining in Executive Chef Bill Morris’ state-of-the-art kitchen, also known as: “The Culinary Workshop."
The "workshop" is where the magic takes place. Filled with a plethora of unique ingredients, the freshest of the day’s procurements have arrived from around the world. The atmosphere is full of excitement from the brigade in action and the of-the-moment thoughts and inspirations from the chefs.
The Chef's Table allows you to watch the cooks and chefs doing what they do best; allowing their passion and training to guide and funnel their expertise into works of art onto a beautiful "china canvas” while showcasing the heart of their craft as edible masterpieces.
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About the Chef |
BILL MORRIS C.W.C.
Bill is our current Executive Chef at the Rainier Club where he has been managing the Club’s culinary operations since October of 1995. In that time, he has implemented a unique and personal style of cuisine with huge a emphasis on using seasonal, regional, Pacific Northwestern ingredients to accent the culinary program.
The food style and philosophy at The Rainier Club best represents the travels and past experiences of Chef Morris with a particular emphasis on superb quality, unique and fresh ingredients and an imaginative and visionary approach to cuisine, which is coupled by interplay of presentation and technique.
Before joining the Club, Bill worked at many of Seattle's acclaimed establishments including: Rover's Restaurant, The Salish Lodge, and The Sorrento Hotel.
Chef Morris is a member of the American Culinary Federation and is currently certified as a professional chef. Bill has held several positions within the local chapter of the A.C.F. such as Board of Directors, Junior Membership Chairman, and is a strong supporter of the Apprenticeship program.
Throughout his career Bill has received awards for his culinary abilities in hot and cold food, and pastry, including gold, silver, and bronze medals, and “Best of Show” designations.
Other awards include:
- The A.C.F. Chapter Chef of the Year awards in 1994 and 2005,
- Team Manager for the victorious showing of the Western Regional Championship Hot Food Team Competition.
- Recognized as one of the top “40 under 40” business leaders in Seattle for 2004 by the Puget Sound Business Journal,
- He has also helped train other chefs who have gone on to garner their own culinary accolades, all made possible by the open environment at The Rainier Club.
Chef Morris is a firm believer in education and continues to support upcoming culinarians in the community through apprenticeships, extern and internships, personal coaching and outside involvement with several organizations including: The March of Dimes, Taste of Washington, Farestart, and Taste of the Nation. Bill also serves on the culinary advisory boards for the Art Institute of Seattle and South Seattle Community College, and serves as a mentor by providing unique and educational opportunities for students.
He is a graduate of South Seattle Community College's culinary program, the California Culinary Academy, and the Culinary Institute of America in New York.
Bill, his wife, and their two children live in Seattle and enjoy spending time snow skiing in the mountains. On days spent in the city, he enjoys both music and photography.
Contact the Chef > |
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