A love for cooking came early for Rich, nurtured by both his Italian and German grandmothers as he spent time in their kitchens.
Raised in Uniontown, PA, Rich Rosendale’s love of food and cooking was inspired and nurtured by two great cooks—his grandmothers.
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.
Rich Rosendale received many accolades during his tenure as Chef de Cuisine of the Tavern Restaurant at the Greenbrier Resort. His duties included assisting in the supervision of culinary staff numbered at 165 chefs and 2,000 employees.
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.
In Columbus, Ohio’s Short North Arts District, Rich opened Rosendales, which earned attention for its modern American cuisine, was critically acclaimed, featured in The New York Times magazine, and regionally named Best New Restaurant.
Chef Rosendale earned three gold medals serving as team captain for the 2008 USA Culinary Olympic Team. Leading to a career highlight, he was chosen as one of only eight US finalists from over 300 across the country in the prestigious Bocuse d’Or USA semi-finals—winning the silver medal.
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.
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.
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.
Rich made his television debut in 2013 on CBS’s Recipe Rehab, where he starred in 13 episodes with Vikki Krinsky and Evette Rios.
Rich represented the United States, placing in the top third at the biennial 2013 Bocuse d’Or competition in Lyon, France.
After completing a 130-hour cooking exam covering all aspects of cuisine, Rich earned the prestigious title of Certified Master Chef.
As the youngest Executive Chef in The Greenbrier history, Rich opened five new restaurants and launched the 44-acre Greenbrier Farm.