US Team Heads To Bocuse d'Or

After nearly two years of training, Richard Rosendale is ready to put the bite on the competition at this year’s Bocuse d’or culinary competition in Lyon, France.

Rosendale, the 37-year-old executive chef and food and beverage director at the Greenbrier resort in White Sulphur Springs, West Va., has been working with industry legends Daniel Boulud, Thomas Keller and Grant Achatz to prepare for the competition, which is one of the world’s most prestigious culinary contests. Rosendale will represent the U.S. team in its quest to take home top honors.

He is one of 24 chefs from around the world who will seek top honors at this year’s event, Jan. 29-30.

“We’ve not had anyone do really well in the last 20 years of the competition,” he said. “It’s kind of like making a soup; you have to have the right ratio of ingredients — the support of the foundation so you don’t have to worry about raising money for training or shipping your equipment and having great coaches around to taste the food and give feedback, which I’ve had. That and the depth of culinary experience I have in terms of competing in competitions, make this year so different from the others. All of these things have simmered together to hopefully create the right combination of ingredients for a win. It’s the synergy of all of those things together that make this time special in my eyes.”

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