CULINARY SKILLS
- SHARPENED -
FOR DECADES
ABOUT
THE CHEF
For Rich Rosendale, his love for cooking came early, nurtured by both his Italian and German grandmothers as he spent time in their kitchens. From Grandma Evelyn’s freshly baked blackberry pie and Nana’s soul-warming pot of red meat sauce, Rich Rosendale built a soaring career.
To this day, his humble beginnings—shucking peas and tasting cured bacon in his grandma’s kitchen—are some of his most beloved memories, even as he cooks at the Bocuse d’Or, the most prestigious cooking competition in the world.
RICH ROSENDALE
The Journey
1975
Raised in Uniontown, PA, Rich Rosendale’s love of food and cooking was inspired and nurtured by two great cooks—his grandmothers.
1997
Rich attended culinary school and classically
trained in Norway, Germany, Luxembourg, France, Switzerland, Northern Italy, and some of the finest kitchens in the United States, including a six-year apprenticeship under seven Certified Master Chefs.
2004
Became the youngest member appointed to
the American Culinary Federation Culinary
Team USA since the team’s inception, and was
also awarded the Presidential Medallion for his contributions to the culinary arts.
As one of only five chefs who represented the
United States in the 2004 World Culinary Olympics
in Erfurt, Germany, the team ranked number one
in the world for the hot kitchen, beating 32 countries.
2009
Rich oversaw the most epic culinary turnaround at The Greenbrier as the resort’s youngest-ever Executive Chef. He opened five new restaurants, directed 13 kitchens, and launched the 44-acre Greenbrier Farm, which supplies 75% of the produce for the 750-room resort.
2010
Rich earned the Certified Master Chef title—the top chef certification in the U.S.—following a 130-hour cooking exam that covered all aspects of cuisine.
2013
Chef Rosendale represented the United States with his Commis Chef Corey Siegel in the biennial Bocuse d’Or competition—the world’s most challenging and prestigious culinary competition—in Lyon, France. The pair placed in the top third at 7th against chefs from 23 other countries. Each team was given five hours to create a meat platter and a fish platter with proteins chosen by the organizers.
