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Richard Rosendale, CMC

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Range is the word that comes to mind in describing America’s most recent Master Chef–range of talent, technique and travel venues. His passion for food and competition began as a high school sophomore when his team won a class cake baking contest. Always a team player, he was a member of Team USA in the Culinary Olympics 2002-2008, ACF Chef of the Year in 2005, and silver medal finalist for Bocuse D’or USA in 2008.

All of these milestones he accomplished at only thirty-five years of age. His kitchens produce classical food as well as creations using hyper-modern techniques and sous-vide. Having traveled widely in North America, Europe, and Asia, the world’s cuisine has fueled a wide range of food options.

Events

January 29
Bocuse D'Or USA Tryouts

January 29
Gala Tickets