Richard Rosendale C.M.C.
“Whether cooking in the Bocuse d’Or world cooking contest, the Master Chef Exam, or my very own kitchens here at the Greenbrier, I only use the finest professional equipment in my kitchens and when it comes to cutting boards I use the best, Boos Block.”
Meet Certified Master Chef Rich Rosendale—trendsetting entrepreneur, seasoned competitive chef, restaurateur and tireless culinary trailblazer. When he’s not consulting and leading world-class workshops with the Rosendale Collective, he’s leading catering projects with Rosendale Events, teaching master classes at the RC Culinary Lab, or sharing expertise on Rosendale Online, his online hub for chefs and home cooks.
You may recognize him from the Emmy-nominated show Recipe Rehab, but it’s possible you know him from any number of things. Rich’s repertoire is a tour de force, from opening multiple restaurants and starting a produce farm as Executive Chef and Director of Food and Beverage of the historic Greenbrier Resort, to opening his restaurant Roots 657, to running his Rosendale Collective empire, Rich is a tireless culinary innovator with relentless expertise and enthusiasm for his craft.
Rich has competed in more than 50 elite culinary competitions, and spent many years competing in the Bocuse d’Or, one of the most demanding culinary competitions in the world, and an intense experience he shared in his documentary, “The Contender.” In 2013, he served as the Bocuse d’Or U.S. Culinary Team Captain in the competition, and helped lead the team to its first U.S. gold medal as one of its advisors.
Rich has been honored to have cooked for a long list of world-renowned celebrities, U.S. presidents, athletes and foreign dignitaries. But no matter the prestige and accolades, Rich calls his mother his biggest influence and inspiration for his success.