Richard Rosendale

During his career, he has also cooked for several celebrities and supervised meals for U.S. Congress and the President of the United States.

When selected as Executive Chef at the Greenbrier, Richard Rosendale was the youngest to be appointed to the position in the resort's 200-year history.

In September 2009 Rosendale returned to The Greenbrier in White Sulphur Springs, West Virginia, where he was appointed Executive Chef.

In January 2012, Chef Rosendale won the gold medal at the Bocuse d'Or USA competition at the Culinary Institute of America in Hyde Park, N.Y. and the selection to represent team USA in the international Bocuse d'Or finals.

Rosendale and his commis, Corey Siegel, a 21-year-old senior apprentice at the Greenbrier, competed at the Bocuse d'Or in Lyon, France, on January 29 and 30, 2013.

[9] The Greenbrier Resort built an underground kitchen expressly for the use of Richard Rosendale and his team for the event at the Bocuse d'Or in Lyon France.