Richard Rosendale is the Executive Chef at the world-renowned Greenbrier Resort in White Sulphur Springs, West Virginia, a 750 room hotel. His duties include overseeing the food production of 12 different dining venues. The Greenbrier's 200 year history is rich in culinary tradition, dating back to Herman Rusch, who started the Greenbrier Culinary Apprenticeship Program in 1957. Still operating today, the program has produced some of the country's finest chefs. Richard also is a graduate of the program, along with only 300 others completing the prestigious program.
A League of Their Own
The Greenbrier chefs hand craft nearly everything you eat on property. Signature breads and pastries are baked fresh daily, along with soups, stocks, and other offerings from the culinary brigade of 165 chefs. Not only does the Greenbrier make all these different dishes, but also grows a variety of vegetables and raises some of its own beef. The Greenbrier is the only resort of this size taking on such a commitment to quality.
The Greenbrier Farm
The Greenbrier Farm provides 75 percent of the resort's produce with a staggering number of vegetable varieties. It churns out tons of specialty tomatoes, beans, carrots, berries and so much more, with up to 60 different types of produce. The farm is all natural, using no chemicals or pesticides. It sits on 40 acres just 50 minutes from the resort. The farm employs five farmers who oversee the care and gathering of the produce coming off the farm. The Greenbrier has two trucks that make their way out to the farm all week long, supplying the hotel with fresh fruit and vegetables on a daily basis. In addition to top quality produce, Greenbrier beef is raised by the Greenbrier Cattle Company. Guests can experience the beef when it's featured at Prime 44 West, the Greenbrier's popular steakhouse named after West Virginia native and former NBA great, Jerry West.
Change Is in the Air
In just his first two years of being back at the famed hotel, Richard has overseen the culinary operations and expansion of five new restaurants all over the property. Three of the new restaurants are located in the 100,000 square foot Greenbrier Casino. The Chef worked closely with the team to navigate through the design and execution of opening the new casino and its restaurants. The grand opening of the casino involved a huge kickoff party with a host of many celebrities and VIP guests. The evening included dinner for 1,500 guests.
Perhaps the most profound change to the Greenbrier has been Richard's uncanny ability to build and assemble stellar performers and great leaders. He has doubled the culinary brigade and has put together a talented team of great chefs, reinvigorating the Greenbrier's culinary program.
The History of CMC's at the Greenbrier
For years the Greenbrier has been known for having its kitchens run by Certified Master Chefs. Of the 66 CMC's in the United States, a remarkable percentage of them have passed through the kitchens of the Greenbrier. Now Chef Rosendale is part of that elite group. He will be the first to tell you that regardless of the title on your jacket, all the chefs at the Greenbrier are part of a very special group that dates back over a hundred years. They have maintained the Greenbrier's remarkable culinary heritage and culture that runs deep through the Greenbrier kitchens.
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