Richard Rosendale - Hawaii Food & Wine Festival

NINTH ANNUAL - OCTOBER 5-27, 2019 - SAVE THE DATE!

Richard Rosendale

Roots 657 - Leeseburg, VA

Rich Rosendale has trained with Michelin-starred chefs from around the country. He is also one of only 67 Certified Master Chefs in the country, passing an eight-day, 130-hour cooking exam covering all aspects of cuisine.

In 2016, Rosendale opened Roots 657 in Leesburg, Virginia. The café and local market features housemade soups, sandwiches, and smoked meats along with locally and regionally curated artwork and heirloom gifts for the home.

He has competed in more than 50 cooking competitions, including the world’s most demanding, the Bocuse d’Or. He was also the youngest member and captain of the 2004 and 2008 U.S. Culinary Olympic Team. In 2006, at the World Cup Expogast in Luxembourg, he received a rare perfect score and two gold medals. At the World Master’s Basel in Switzerland in 2005, he received two Gold Medals in his first international competition.

With that medal-winning background, in 2013, Rosendale began traveling the country offering world-class workshops on everything from barbecue to sous-vide cooking. His tailored classes have grown into a culinary revolution, offering chefs and foodies alike access to a personal, effective way of learning. His company also offers customized training programs for clients ranging from the U.S. Military to fortune 500 companies.

In 2009, Rosendale, as the executive chef and director of food and beeverage oversaw the epic rebirth of The Greenbrier. He launched the 44-acre Greenbrier Farm, which supplied 75 percent of the produce for the 750-room hotel. He designed and opened five new restaurants at the Greenbrier, as well as a 100,000-square-foot casino. Rosendale also oversaw the food and beverage program for three PGA tours for the Greenbrier Classic and was the lead chef in the Greenbrier Culinary Apprenticeship Program, the foremost training program for chefs in the United States and the oldest of its kind.