Chef Dennis Morrisroe returned to Seasons Rotisserie & Grill as executive chef, and Clark Peterson has been promoted to sous chef.
Morrisroe is a graduate of the California Culinary Academy and most recently served as chef de cuisine at Eolus, 919 Main Ave. He has also held executive chef positions at The Glacier Club in Durango, Dunton Hot Springs in Dolores, and The French Laundry, The Pacific’s Edge and Star’s Café in northern California.
Peterson is a graduate of Johnson & Wales University with degrees in food service and culinary arts, and has worked at the Panzano, Vita, Linger, Trillium, and Hapa Sushi Grill and Sake Bar, all in Denver.
