Marble Room

The Marble Room is pleased to introduce the new Executive Chef, Bill Sauer.

Bill was born in Tucson Arizona and has spent most of his professional life in the Southwest. Bill’s formal training and extensive and diverse culinary experience have led him to develop and refine his approach of simple, yet elegant cuisine. Bill uses the highest quality ingredients available to create food that is sophisticated yet uncomplicated. His dishes are both traditional and innovative, and encompass a wide range of flavors and techniques.

Bill’s passion and creativity has been influenced by his work at a number of small restaurants in Arizona, including Café Terra Cotta, a popular Southwestern Bistro in Tucson. Here Bill had the fortunate opportunity to work under Chef/Owner Donna Nordin, a James Beard Award winning Chef and successful cookbook author.

Bill was able to refine his culinary skills by working his way up from Banquet Chef to Corporate Sous Chef and ultimately Executive Chef, at some of San Diego’s finest restaurants, including Dakota Grill, Evans Hotels, The Great Oak Steak House at Pechanga Resort, and most recently as the Executive Chef at Delicias Restaurant in prestigious Rancho Santa Fe.

His expansive culinary portfolio includes formal training from the highly accredited Culinary Institute of America in Hyde Park, New York. Bill completed an intensive program which culminated in a week of daylong testing under very close scrutiny from C.I.A. instructors. He successfully graduated the program with the title of Certified Chef de Cuisine from the American Culinary Federation.

In June of 2008, Bill Sauer accepted a position as Executive Chef with the Moose Restaurant Group for the Marble Room. Here he uses his culinary knowledge and expertise to develop delicious California Style Tapas cuisine, characteristic of the Marble Room vision.