Chef Richard Rosendale of Rosendale Group - Biography

White Sulphur Springs, WV

September 2013

Raised in Uniontown, Pennsylvania, Richard Rosendale was exposed to strong culinary cultures at an early age, with one Italian and one German grandmother nurturing his love of food (not to mention a woodworking grandfather with a knack for charcuterie). And while neither grandmother was necessarily competitive, Rosendale himself would grow into one of the most experienced competitive chefs in the country—leading the U.S. Culinary Olympic Team, representing the United States in the Bocuse d’Or, and accruing more than 50 national and international awards for his cooking. 

Not that Rosendale only challenges himself in competitions. He opened two restaurants at 31 before settling firmly into a leadership position at The Greenbrier Resort in West Virginia, where he oversaw the most epic culinary turnaround in the resort’s history. As executive chef and director of food and beverage, Rosendale directed 13 kitchens, led the opening of five new restaurants, orchestrated food production for three PGA Tour events, and supervised The Greenbrier’s highly influential culinary apprenticeship program. He also organized the creation of Greenbrier Farm, a 44-acre farm that supplies the 750-room resort with 75 percent of its produce.

Never tiring of a challenge, Rosendale successfully completed the Culinary Institute of America’s Certified Master Chef Exam (which has a 90 percent failure rate). He’s also a certified authority on sous vide cooking, designs a line of signature presentation and service ware for his food, and most recently founded the hospitality services Rosendale Group.