The Roanoker September/October 2017 - 74
Rotating Chefs, Sustained Excellence
The dining experience at the Floyd winery is based on David Morrisette's
approach to hiring chefs: "Attitude first, clean food next."
By Shari Dragovich | PhotoGRAPHy by John Park
when david morrisette was a young man, he
worked a summer job waiting tables at a resort restaurant. It was a short lived gig (lasting all of one shift) that
had him swearing off restaurants for good. Isn't it ironic,
then, that he now owns one of the Blue Ridge Parkway's
most admired dining experiences?
Morrisette's family, hailing from Greensboro, North
Carolina, began purchasing land in Floyd in the 1950s
at $50 an acre. Over time, they accumulated a large tract
which they used as a family retreat. Besides retreating,
Morrisette's parents liked exploring new ventures-in
74 | SEPTeMBER/OCTOBER 2017
particular, turning the fruit of the land into drinks for
conviviality. When Morrisette was 10, his parents started
making moonshine. Then they decided to make wine.
They planted two acres of grapes and blasted a cave, creating a dirt floor cellar. Morrisette laughs as he recollects
his unconventional childhood.
"My dad was eccentric," he says with an air of admission, but with admiration, too.
By the time Morrisette graduated high school, his parents were committed to the idea of a winery. Morrisette
had been considering a career in landscape architecture,