CHEF HOSEA ROSENBERG: TOP CHEF

Hosea Rosenberg realized he wanted to be a professional chef while studying to be an astronomer. He gradueated with a BS in Engineering Physics from University of Colorado, then commenced turning his side job into a dedicated career. Hosea's passion to cook professionally drove him to work his way up through the restaurant ranks, working under the guidance of established chefs, Wolfgang Puck, Kevin Taylor, Sean Yontz and Dave Query. His hard work went on to land him his first chef position at Boulder's Dandelion Restaurant in 2001. Following his time at Dandelion, Hosea joined the Big Red F Restaurant Group where he worked as Sous Chef at Zolo Southwestern Grill. He then moved on to Jax Fish House to serve as Executive Chef from 2004 to 2010. Recently, Hosea launched "Blackbelly Catering," a full service catering and events business that provides onsite operations from its mobile kitchen and catering trailer. The company draws from fresh, seasonal local ingredients, including naturally raised animals and fresh produce from Hosea's "Blackbelly Farm," delivering innovative and custom designed cuisine that accommodates a variety of clientele ranging from corporate events to private residential dinners. Besides being a distinguished chef, Hosea serves as a culinary consultant for many large companies and has traveled the world showcasing his culinary skills. He also plans to open a Denver/Boulder-based restaurant within the coming year. Some of Hoseas many awards are: "Best Chef of Denver International Wine Festival;" seven-time, undefeated winner of the Flatiron Chef Competition; Guest Chef at the James Beard House; and winner of season five of Bravos "Top Chef," where he edged out former Art of Living guest Carla Hall and Stefan Richter in the end.

Hosea Rosenberg