Joshua Pollack was born and raised in the suburbs of New York City, where he first fell in love with the classic deli establishments that would shape his future. After graduating from high school, he took his passion for food and family out west to study at the University of Colorado Boulder. Following his formal education, Pollack embarked on a variety of entrepreneurial ventures until it was time to pursue his dream and open Rosenberg’s Bagels and Delicatessen in Denver’s historic Five Points neighborhood.
Under Pollack’s guidance, the Rosenberg’s team specializes in “appetizing,” a food tradition of American Jews in and around New York City, which is most easily understood as “the foods one eats with bagels.” Its primary components are a variety of smoked and cured salmon, homemade salads and cream cheeses.
The in-house cured and smoked fish program at Rosenberg’s only uses the highest quality sustainable salmon, sturgeon, sable, and whitefish – sourced directly from conglomerates of small fisherman – and prepares it using Old World recipes and processes that extend seasonality.
Pollack is active in Denver’s Jewish community and is a member of the Chef’s Collaborative – a chef-driven model seeking to “change menus, change lives” – promoting sustainable cuisine by teaching children, supporting local farmers, educating one another, and inspiring the public to choose good, clean food.
Recently named one of the Denver Business Journal’s “40 Under 40,” in 2017, Pollack will open a second location of Rosenberg’s Bagels and Delicatessen, while diversifying his portfolio with new concepts including an Italian deli, a pizza shop and a large-scale kosher operation.
A lifelong family man, Pollack is happiest spending time with his wife, Kara Pollack, and their one-year-old son, Jonathan.