Richard Rosendale

Chef Richard Rosendale is currently the Executive Chef and Director of Food & Beverage at prestigious resort, The Greenbrier, in White Sulphur Springs, West Virginia. He recently represented America at the prestigious Bocuse d’Or culinary competition (often referred to as the “Culinary Olympics”) as the Captain of Team USA. Over the past year he has been training in a custom bunker kitchen (formerly a Cold War fallout shelter) with assistance from the Bocuse d’Or USA Foundation and some of the best culinary minds in the country. The Bocuse d’Or is named after famed French Chef Paul Bocuse and is held every two years in Lyon. 24 countries are selected to compete and each country’s team is comprised of one chef and one assistant (or commis).