From Grandmothers’ kitchens to Bocuse d’Or: Chef Rich Rosendale shares his apprenticeship-to-competition journey


Raised in Uniontown, Pennsylvania, Rich Rosendale’s love of food and cooking was inspired and nurtured by two great cooks, his grandmothers. He followed his passion and started his culinary education with ACF Laurel Highlands Chapter/Westmoreland Community College apprenticeship program, graduating in 1997. He continued training in some of the finest kitchens around the world under world-class chefs, including seven Certified Master Chefs®.

Rosendale worked as chef de cuisine at Tavern Room Restaurant at The Greenbrier, White Sulpher Springs, West Virginia, and as chef/owner of Rosendale’s, Columbus, Ohio, which earned attention for its modern American cuisine, before returning to The Greenbrier in 2009 as the youngest executive chef in The Greenbrier’s history. He opened five new restaurants, directed 13 kitchens and launched the 44-acre Greenbrier Farm, which supplies 75 percent of the produce for The Greenbrier.

In 2010, Rosedale earned the Certified Master Chef® title, the top chef certification in the U.S., after a 130-hour cooking exam that covered all aspects of cuisine.

He is an avid competitor who has appeared on several Food Network specials and has amassed more than 45 national and international medals, including a rare perfect score at the international level. In 2004, he was a member of ACF Culinary Team USA, which ranked No. 1 in the world in the hot kitchen at the Internationale Kochkunst Ausstellung (IKA), known as the “culinary Olympics,” in Erfurt, Germany.

In 2008, he served as captain of the team that brought home three gold medals and one silver medal and placed seventh overall in the world. The same year, he won a silver medal and Best Technique with Sous Vide Award in the Bocuse d’Or USA competition held in Lake Buena Vista, Florida. In 2005, he was named U.S.A.’s Chef of the Year.

Rosendale also made appearances on CBS as the co-star of “Recipe Rehab.”

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