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Rich Rosendale has trained with Michelin Star 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. He has competed in over 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 2 Gold Medals in his first international competition.
In 2016, Rich opened Roots 657 in Leesburg, Virginia. The cafe and local market featuring house-made soups, sandwiches, and smoked meats along with locally and regionally curated artwork and heirloom gifts for the home.
In 2013, Rich 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. The Company also offers customized training programs for clients ranging from the U.S. Military to fortune 500 companies.
In 2009, Rich oversaw the epic rebirth of The Greenbrier as the Executive Chef and Director of Food and Beverage. He launched the Greenbrier Farm, a 44-acre produce farm that supplied 75% 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. Rich also oversaw the food & beverage for 3 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.
Fri. Oct 20 11:30am-9pm
Sun. Nov 5 Session1: 9:30am-10:30am | Session2: 12pm-1pm | Session3: 2pm-3pm
Fri. Nov 3 9pm-1am
Sat. Nov 4 9am-10:15am