Dining

With fresh, wholesome and nutritious ingredients coming together in ever-changing menus, you’ll savor meals with friends. Our menus feature everything from casual comfort food favorites to elegant gourmet creations. And, of course, heart-healthy, low-carb, no-salt-added and vegetarian options are always available.

Three Distinct Dining Venues

No matter your mood, you’ll find a meal to match it at The Watermark. The Covey, our main dining room, offers traditional fare in a more formal setting, with “anytime” dining between 7:00AM and 6:30PM. If you are more in the mood for pizza or a burger–perhaps with beer or wine–Gambel’s Run, a casual bistro with an open hearth oven, will be the place to go. And at the Elusive Rooster, a café close to all the action, fresh-roasted coffee, tea, fresh-baked desserts, and light bites, is a great place to just hang out with the day’s paper and friends.

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The Watermark at Morrison Ranch

3333 East Morrison Ranch Parkway
Gilbert, AZ 85296

480-793-7000

Watermark Retirement Communities 2020 West Rudasill Road, Tucson, AZ 85704
Phone: 520-797-4000 | Fax: 520-877-2269

Chef Stephan Pyles

Pyles was first introduced to the restaurant industry at an early age, bussing tables and chopping vegetables at his family’s Truck Stop Café in Big Spring, Texas. After studying music at Texas A & M University, his music career was sidetracked by a life-changing trip to France where he experienced haute cuisine for the first time. A few years later, his big break came when he was invited to The Great Chefs of France Cooking School at the Mondavi Winery, where he served as Chef’s Assistant and worked with Michelin 3-star chefs of the day such as Michel Guerard, Jean and Pierre Troigros, Alain Chapel, Paul Bocuse and Gaston LeNotre. There he met and worked closely with Julia Child and continued a warm friendship with her until her death.

Pyles was the first person in the Southwest to win a James Beard Award for Best Chef and was the first Texan inducted into The Beard Foundation’s Who’s Who of Food and Wine in America. In addition to his wins, Chef Pyles has been nominated another 12 times by the Beard Foundation for Outstanding Chef in America and has had 6 restaurants that were finalists for Best New Restaurant in America. He has cooked for dignitaries and celebrities world-wide including 6 American presidents, 7 First Ladies, Mikhail Gorbachev, and Her Majesty, Queen Elizabeth ll. He has been named Chef of the Year by the Dallas Morning News, D Magazine, the Dallas Observer and the Dallas Voice.

Bon Appetite magazine has credited Pyles with “almost single-handedly changing the cooking scene in Texas” while the New York Times called him “an absolute genius in the kitchen”. Chef Pyles was named Esquire Magazine’s Chef of the Year, and Texas Monthly once named him one of the 20 most influential Texans of the year. He has authored four highly successful cookbooks and hosted two seasons of the Emmy-award winning PBS series New Tastes from Texas. In 2017, he was only the 10th chef be inducted into Nation’s Restaurant News’ Menu Masters Hall of Fame, joining the ranks of Wolfgang Puck, Paul Prudhomme, Jeremiah Tower, Daniel Boulud, and Jose Andres.

A tireless philanthropist, Pyles is a founding board member of Share Our Strength, America’s largest hunger relief organization and is a recipient of the organization’s Humanitarian of the Year Award for his work with their No Kid Hungry Campaign. He is a life board member of the North Texas Food Bank and has served on the board of Goodwill Industries and The Art Institute. He co-founded The Hunger Link, Dallas’ perishable food program that acts as a conduit between restaurants and hotels and ministries and soup kitchens. Through his Stephan Pyles Culinary Scholarship, he has awarded $250,000 to culinary students in Texas.