Richard Rosendale Biography

Chef Rosendale was born in Pennsylvania and received his classical training in Northern Italy, Germany, Luxembourg, Switzerland, and some of America's finest kitchens, including Sous Vide training at the French Laundry and multiple five-star restaurant stages across the country. His typical education includes a six-year apprenticeship under the supervision of numerous Certified Master Chefs, with very little time off. He was dubbed "A New Breed of American Chefs" by Chef Magazine, an amalgamation of diverse generations and ideologies from inside the profession. He was also the previous Chef de Cuisine of the Greenbrier Resort's famed Tavern Room Restaurant in White Sulphur Springs, West Virginia. Under his attentive observation, the historic restaurant garnered countless praises and prizes. His responsibilities there included assisting with the supervision of a culinary staff of 165 chefs and 2,000 employees.

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