Chef Hosea Rosenberg is the Executive Chef and owner of Blackbelly, both an acclaimed restaurant and the only independent, whole animal butcher shop in Boulder, CO. His menus highlight seasonal ingredients and responsibly raised animals, with flavor being paramount in his cooking.

Hailing from Taos, New Mexico, Chef Rosenberg’s culinary path began while earning a degree in Engineering Physics at the University of Colorado. The work that began as a means to pay for college, was quickly identified as his life’s passion, as he moved rapidly through the kitchen ranks during his formative years. After studying under established chefs such as Wolfgang Puck, Kevin Taylor, and Dave Query, Hosea landed his first Chef position at Boulder’s Dandelion Restaurant in 2001. Subsequently, he served as Executive Chef of Jax Fish House in Boulder, working for Query’s Big Red F Group from 2004 – 2010. His competitive work ethic and the experience he had gained pushed Rosenberg to achieve national culinary fame in 2009, when he won Bravo TV’s Top Chef Season 5.

By 2011, Hosea had launched his own company, Blackbelly: first as a catering business, then adding a small farm, followed by a food truck. By November 2014, his ultimate goal was realized with the opening of a full-service restaurant, bar, and small market in East Boulder. The fast success achieved by Blackbelly as a restaurant enabled the next phase to come to fruition a year later, with Blackbelly Butcher in 2016. The business has now quickly been identified as a Boulder essential, and a top dining destination and retailer in Colorado.

To date, Chef Hosea has won numerous additional accolades including Best Chef of Denver International Wine Festival and Guest Chef at the James Beard House, and he was recognized by the United States Small Business Administration as a business owner inspiring the entrepreneurial spirit of the nation.