About Rich Rosendale

Born in Pennsylvania, Chef Rosendale’s classical training has taken him to Northern Italy, Germany, Luxembourg, Switzerland, and some of the finest kitchens in the United States, including Sous Vide training at the French Laundry, and multiple five-star restaurant stages across the country. His traditional schooling included a rigorous six-year apprenticeship under several Certified Master Chefs that resulted in very little time off. Chef Magazine referred to him as “A New Breed of American Chefs,” an amalgam of different generations and philosophies from within the industry. Also, he is the former Chef De Cuisine of the prestigious Tavern Room Restaurant at the Greenbrier Resort in White Sulphur Springs, WV. The historic restaurant received numerous accolades and awards under his watchful eye. His duties there also included assisting in the supervision of a culinary staff numbered at 165 Chefs and 2,000 employees.

Chef Rosendale was the youngest member of ACF Culinary Team USA since the team’s inception, and was one of only five chefs who represented our country in the 2004 World Culinary Olympics in Erfurt, Germany. The team ranked number one in the world for the hot kitchen, beating 32 countries. In 2006 Chef Rosendale was appointed Team Captain of the 2008 ACF Culinary Olympic Team USA. The team earned three gold medals.

A career highlight, Chef Rosendale was honored to be chosen as one of only eight US finalists from over 300 across the country in the prestigious Bocuse d’Or USA semi-finals in 2008. He won the silver medal and was praised for his progressive technique with sous vide cooking and creative presentation. Chef Rosendale is certified to cook sous vide by food scientist Bruno Goussault, the authority in sous vide cooking in the United States.

Also, he has been featured on several TV Food Network Specials. No stranger to competition, Chef Rosendale has amassed over 45 national and international medals, including a very rare perfect score at the international level. Chef Rosendale was also recently awarded the Presidential Medallion by the American Culinary Federation for his contributions to the Culinary Arts and was named the 2005 ACF Chef of the Year.

In addition, Chef Rosendale is a certified professional ice carver. He has carved pieces ranging from 1 to 50 block creations. During his career, he has also cooked for many different celebrities and supervised meals for U.S. Congress and the President of the United States.

In 2007, Chef Rosendale opened his first restaurant, in Columbus, Ohio. Housed in a newly renovated and historical building, Rosendales was located in the heart of the hip and trendy Short North Arts District in downtown Columbus. Garnering national, regional and local attention for high caliber, cutting edge, modern American cuisine, Rosendales was critically acclaimed, featured in The New York Times magazine, and regionally named Best New Restaurant. Chef Rosendale opened his second operation in Columbus, Details Mini-Bar and Lounge in late 2008 as a complement to Rosendales, located next door.

In September 2009, Chef Rosendale returned to The Greenbrier in White Sulphur Springs, West Virginia, where he was appointed Executive Chef, and in one year the resort food and beverage offering have tripled in size, adding many new restaurants, Greenbrier Farms, and have plans to introduce the Greenbrier Cattle Company. Also in 2010 Chef Rosendale attained the highest level of certification a chef can receive in the United States, the prestigious Master Chef Title. This included a rigorous 130 hour cooking exam covering all aspects of cuisine.

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