Chef Richard Rosendale of Rosendale Group - Biography

White Sulphur Springs, WV

October 2018

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. And while neither grandmother was necessarily competitive, Rosendale himself would grow into one of the most experienced competitive chefs in the country. He led the U.S. Culinary Olympic Team in 2008, represented the United States in the Bocuse d’Or, and has accrued more than 50 national and international awards for his cooking.

In addition to the competition circuit, Rosendale opened two restaurants at 31 before settling into a leadership position at The Greenbrier in West Virginia. 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 regarded 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 passed the ACF Certified Master Chef Exam in 2010, becoming one of only 69 in the country. He’s also an authority on sous vide cooking, designs a line of signature presentation and serviceware for his food, and founded the hospitality services Rosendale Group. He opened Roots 657, a cafe and local market, in Leesburg, Virginia, in 2017.