Like many Durangoans, Dennis Morrisroe was drawn here for one reason: to become a ski bum at Purgatory. In addition to hitting the slopes, though, Morrisroe has made a name for himself in the town’s culinary community, and is now the executive chef at Seasons Rotisserie and Grill.
“My first inspiration to become a chef came from learning how to cook from my mother and grandmother,” said Morrisroe, “and realizing that if I wanted to eat that well when I was out on my own, I would have to get better at cooking.”
Morrisoe furthered his education at the California Culinary Academy in San Francisco, and since then, his culinary résumé has become quite extensive. In addition to his original stint at Seasons from 1999 to 2005, Morrisroe has served most recently as chef de cuisine at Eolus. At other times he has been the executive chef at The Glacier Club, Dunton Hot Springs north of Dolores and at multiple venues in California.
If Morrisroe’s skill as a chef isn’t obvious from kitchens he’s led, his accolades tell the rest of the story. Durango High School’s ProStart Culinary Team named him ProStart Mentor of the Year in 2008 and won “Most Creative Presentation” at the Taste of Durango and the title of Durango Iron Horse Chef 2011.
A practitioner of both classical and contemporary cooking styles, Morrisroe says his personal motto is “simple satisfies.” He enjoys working with simple, fresh ingredients to create uncomplicated yet delectable fare.
“My favorite part of being a chef is watching the processes here in the kitchen, and just being a part of the transition of these ingredients into dishes,” he said.
As a chef, Morrisroe also enjoys being part of the public’s dining experience. “The best part of being in a kitchen like Seasons is it’s an open kitchen,” He said. “We’re open to the dining room so we really get to be part of the guests’ experience, which I think is really unique.”
“Simple satisfies” also translates to Morrisroe’s attitude on cooking away from the pots, pans and ranges of a professional kitchen. Don’t overthink it, don’t overdo it, don’t always go for the most expensive ingredient. “When I’m home and cooking for myself, my typical meal will be something like a simple grilled chicken, with grilled vegetables, grilled bread and a simple salad,” he said. “Really clean, really simple.”
