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Coordinating an event can be overwhelming—it takes an orchestrated effort with attention to detail. Committed to providing a premiere catering experience, Rich Rosendale and his team deliver exquisite cuisine with exceptional customer service. Whether a four star dinner with wine pairings in Dubai, or a family style banquet with slow-cooked brisket in DC, Rosendale brings hospitality and planning to create a memorable experience. Let Rich Rosendale cater to you.

Rich brings his edible artistry and reputation as a premiere master chef to catered events—big or small, public or private. Having honed his skills as the Executive Chef/Director of Food & Beverage at the Greenbrier Resort, he has hosted PGA majors, prepared food at foreign embassies, and fed our nation’s presidents.

With a pulse on taste and trends, Rich and his team craft an experience unique to your needs with exceptional cuisine and a perfectionist’s approach to details.

Join a diverse list of clientele including Aspen Food & Wine, BMW, JPMorgan, Merrill Lynch Wealth Management, Nationwide Insurance, Net Jets, Legends Invitational, The Limited Brands, Pebble Beach Food & Wine, and The Royal Family of Dubai.

Rich Rosendale, Certified Master Chef is available for local and international opportunities. Pricing and availability may vary based on several factors including location, duration and size of engagement.

To inquire about catering services, simply send us a message via the contact form.

Contact Rich

Richard is a very talented chef who aligns knowledge, technique, speed, creativity, taste and design to his cooking. I had a chance to see Richard cook in the highest pressure during the training and the making of the Bocuse d’Or competition and like a great Olympic athlete, it required a lot of practice, ambition, precision and dedication to the craft - Richard proved to us that he had it all! I believe he could be very entertaining as a chef on a show with his personality, his clean demeanor, and his passion.

Daniel Boulud, Restaurateur

Richard is the most unassuming walking cookbook of knowledge. He is a powerful player in the chef world, quick with information, and yet very grounded and inviting. An absolute pleasure to work with.

Vikki Krinsky, Chef, Recipe Rehab

I had the pleasure of working with Richard while he trained for the Bocuse d'Or cooking competition in 2012/2013. His relentless passion, drive and enthusiasm is contagious, you can't help but want to make yourself better around him. He is a natural born leader, a great example of true craftsman, technician and teacher.

Gavin Kaysen, Owner and Chef, Spoon and Stable

Rich Rosendale’s The Art and Science of Sous Vide Cooking was incredible. Not only did Rich break down the science and principles of this technique, but he also provided invaluable personal experience. Having lecture, demo as well as hands on made this one of the best classes I have taken! This class should be in every Chef’s tool box!

Randy Waidner C.E.C., Corporate Chef, Gibsons Restaurant Group

Chef Rich not only teaches the basics and advanced techniques of sous vide cooking…he made sure he understood each participants business needs and showcased techniques specific to them! He also has showed us some really cool equipment that we will be looking at for our own operations.

Lou Bastian, VP Corporate Chef, Levy Restaurants

Rich's work with our company has been instrumental in the evolution of our food, procedures and techniques ultimately improving the quality of our product. He is dedicated, and passionate about every aspect of food and has brought a wealth of knowledge to our team.

Rick Malir, President and Co-founder, City Barbecue