Will Fausser

Pastry Chef
Rover’s

Will grew up in two cities half a continent apart, spending equal time in Western Washington and New Mexico. He attended culinary school in Arizona at Scottsdale Culinary Institute. From there, Will worked in several restaurants: the AAA Four Diamond hotel Eldorado in Santa Fe, NM, the picturesque Salish Lodge in Snoqualmie, WA, and a 36-room boutique hotel in Jackson Hole, WY, the Jenny Lake Lodge. But it was his experience at La Posada de Santa Fe Resort and Spa that was the most formative of his career. It was there that Will met his mentor, Maxime Bouneou, with whom he worked for five years. Will credits Bouneou with providing him with a knowledge base that has been the foundation of his career. Bouneou was an experienced and talented chocolatier, but the entire spectrum of Will’s culinary ability was enhanced by his knowledge and skill.

Today Will utilizes this experience to create elegant and delectable desserts for Rover’s. In accordance with the restaurant’s philosophy, Will highlights local, seasonal ingredients in his desserts. Like his mentor, Will enjoys working with chocolate and enjoys creating sculptures for special occasions like Christmas and Easter.

Outside of the restaurant Will enjoys volunteering his culinary services in Buddhist monasteries.

The Chef & His Staff