Richard Rosendale

Richard Rosendale

One of the few Certified Master Chefs on this list, Richard Rosendale has taken the ultra-traditional route to success, and his efforts have paid off handsomely. Born in Pennsylvania, Richard knew early on that the culinary arts were his calling, and he has worked toward that goal ever since. Going the “classical training” route has led Richard to a variety of well-respected kitchens in Northern Italy, Germany, Luxembourg, Switzerland, Norway, France, and multiple five-star restaurants across the United States, including sous vide training at the French Laundry.

Many chefs eschew the traditional route and open their own restaurants too early, preferring a trial-and-error approach to running a kitchen. Conversely, Richard spent six years as an apprentice under several Certified Master Chefs, and his success led him to become the U.S. candidate to perform at the international Bocuse d’Or competition in France in 2013. Richard was also the youngest member in the U.S. ACF Culinary Team’s history, and was one of just five chefs to represent the United States in the 2004 World Culinary Olympics in Erfurt (not surprisingly, the U.S. team won). Richard has also appeared on multiple Food Network specials, and his restaurant Rosendale’s in Ohio was a roaring success. Richard also served as the executive chef at The Greenbrier in White Sulphur Springs, West Virginia until his Bocuse d’Or appearance in 2013. Rich’s new restaurant, Roots 657, has received plenty of critical acclaim since its opening this year.

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To say Richard has just one culinary specialty would be wildly inaccurate; after all, his Master Chef certification consisted of a 130-hour examination in which all culinary styles were covered. His multifaceted expertise in the culinary arts shines through in the menu at Roots 657, a bistro-style restaurant that blends high-end culinary concepts and a simple, understated approach to cooking.

At Roots 657, located in Virginia wine country, offerings include a fried chicken sandwich with buttermilk-fried chicken breast with sriracha ranch; slow-roasted pulled pork shoulder with creamy coleslaw and tangy barbecue sauce served on a cheddar jalapeno roll; chickpea burger with roasted broccoli and cauliflower, served with ranch tzatziki on a potato bun; new potato salad with snap peas, green beans, fresh peas, asparagus and farm egg; curried Israeli couscous with dried cranberries and roasted pecans; smoked turkey sandwich with fire-roasted peppers, Swiss, and spinach and arugula; Italian sub with capicola, salami, smoked ham, provolone, lettuce, tomato, onion and pepperoncini on a soft hoagie roll; and a Mediterranean wrap with char-grilled seasonal vegetables, chickpea & tapenade spread and feta cheese wrapped in a flour tortilla. Though the fare may seem simple, the touch of a master chef sets Roots 657 apart from its competition.