RMC Welcomes New Culinary Services Director
From flowers and fresh linens on the table, to the inviting smell of freshly baked breads and seasonal foods, Doug Durfey strives to create a healthy and memorable dining experience. Full of creativity and with a passion for flavor, he has spent the past 40 years cooking meals in a variety of professional settings.
Recently, he joined Roosevelt Medical Center’s dietary team as the new culinary services director of Forefront, a contracted company specializing in culinary support services for healthcare systems.
Prior to relocating to Culbertson, Durfey was living in the White Sulfur Springs and the West Yellowstone area. Most recently, he was working as an executive sous chef for Kalispell Regional Hospital where he oversaw the creation of roughly 20,000 weekly meals. “I love the process of cooking from the execution to the resulting satisfaction of a happy customer,” Durfey said.
Although most of his cooking experience has taken place in restaurants, he spent 15 years cooking for the United States’ Nordic Ski and Cross Country Teams as well as other Nordic ski teams throughout the country. It was there he recognized the importance of creating foods that provide very specific nutritional value while tasting delicious. He then took what he learned about cooking for professional athletes and tailored those concepts to patients in healthcare.
With a focus on health and nutrition, he enjoys incorporating spices into his meals for their flavor profile and the health benefits they provide. Earthy, North African foods from regions around Jordan and Libya are some of his favorite meals to cook. He also enjoys baking and preparing meats with fish being his least favorite to work with.
His creativity doesn’t stop in the kitchen. Schooled in the fine arts, he has long been an aspiring artist who paints abstract landscape scenes. When camping, he enjoys making campfire sculptures with pieces of iron he heats in the fire and molds.
When he isn’t being creative, he enjoys running and skiing. “During the last 30 years I know I have run enough miles to circle the globe twice,” he stated. He noted that he runs in one marathon every decade and plans to continue that tradition into his 60s and 70s.
“When people are at RMC, they should always have access to good food. Our staff care a great deal about the nutritional health of our patients and it shows in their work. As long as our patients are happy, we’re happy. That’s the bottom line,” he said.
Durfey’s immediate goal as director is to reintegrate the community at RMC post pandemic through great food options paired with comradery and conversation in the staff dining room. “I want to get people excited about our menu so they look forward to a quality dining experience that meets expectations,” he said.
Ironically, with his mastery for creating foods full of artistry and flavor, his favorite meal to indulge in is a simple mustard covered hot dog in a bun paired with an ice cold beverage.
