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Hosea Rosenberg        

Winner of the fifth season of the Bravo reality show Top Chef

Hosea Rosenberg, originally from Taos, New Mexico, realized he wanted to become a professional chef while studying to become an astronomer. After graduating with a Bachelors of Science in Engineering Physics from the University of Colorado, Hosea decided it was time to turn what had been a side job into a dedicated career.

Hosea’s passion to cook professionally drove him to work his way up the restaurant ranks, where he worked under the guidance of established chefs such as Wolfgang Puck, Kevin Taylor, Sean Yontz and Dave Query, ultimately landing 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 and then moved to Jax Fish House to serve as executive chef from 2004 to 2010.

Since his tenure at Jax, Hosea has taken his culinary skills beyond the walls of a restaurant, expanding into a variety of food realms. In 2010 he joined forces with branding expert Laura Rice to launch StrEAT Chefs, a food truck concept that showcased global street food.

Most recently, Hosea opened Blackbelly Catering, a full service catering company that provides onsite operations from its mobile catering trailer. The company draws from fresh, seasonal ingredients, including naturally raised animals and produce from Hosea’s Blackbelly farm, to deliver innovative cuisine to accommodate its variety of clientele that range from corporate events to private residential dinners.

In addition to his role as a distinguished chef, Hosea serves as a culinary consultant for many large companies and will be co-producing and hosting an upcoming television show. Hosea also plans to open a Denver-based restaurant.

Hosea has won numerous awards and accolades over the course of his career including: Best Chef of Denver International Wine Festival (2006, 2007, 2008); seven-time, undefeated winner of the Flatiron Chef Competition; Guest Chef at the James Beard House (2007); and season five winner of Bravo’s Top Chef.

News


Hosea Rosenberg on Blackbelly, Top Chef, Chile and Picking Peas

The restaurant business is a notoriously hard one. The job is physically demanding, hours are long, and shifts fall on nights and weekends, when everyone else is off. Most people wouldn’t call this fun. But Hosea Rosenberg isn’t most people — and not just because he’s one of the rare souls to win Bravo’s Top Chef.

Chef Hosea Rosenberg on Headlining His First James Beard House Dinner

We caught up with Blackbelly Market executive chef and owner Hosea Rosenberg before his James Beard Foundation event next week to discover why he's excited to come back to the James Beard House this year, who he'd love to have dinner with if he could, and much more.

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