Rich brings over 18 years of experience in the restaurant and hospitality industry to culinary consulting—including Executive Chef positions, food and beverage management, catering, large-scale event orchestration and new concept launch.
As The Greenbrier resort’s youngest-ever Executive Chef, Rich 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. He has provided his expertise around the globe, having planned events in Luxembourg, France, Germany, Switzerland, and across the United States.
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 consulting services, simply send us a message via the contact form.
Rich regularly shares his knowledge and enthusiasm—giving talks on leadership, culinary innovation, business, and his experience during the Bocuse d’Or. Along with appearing in many television shows including The Making of Team USA and Best Thing I Ever Ate, Rich is currently a co-star on CBS's Emmy-nominated Recipe Rehab. Rich is honored to have given presentations at The Club Chefs Institute, The Culinary Institute of America, Hawaii Food & Wine Festival, The Ohio State University, StarChefs New York, and TEDx.
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