5 Things You Didn't Know About Me
- I am a runner and training for a marathon!
- I have been in over 50 International cooking competitions.
- I have 2 little boys that I love to go to the Mexican restaurant with on my days off.
- One of my favorite pass times is cooking on my Big Green Egg Grill.
- My chocolate chip cookies are the best, seriously they are pretty awesome!
Richard Rosendale CMC
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. Chef Magazine referred to him as “A New Breed of American Chefs,” an amalgam of different generations and philosophies from within the industry.
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.
In 2007, Chef Rosendale opened his first restaurant, in Columbus, Ohio Rosendales. 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.
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 offerings tripled in size. In 2010, Chef Rosendale attained the highest level of certification a chef can receive in the United States, the prestigious Master Chef Title.
He has been featured on several TV Food Network Specials and now stars on Everyday Health’s Emmy-nominated show Recipe Rehab airing on CBS stations.