How Chef Rich Rosendale Uses AI to Boost Efficiency and Creativity in the Club Kitchen

Certified Master Chef Rich Rosendale dives into the practical applications of AI in the club and resort kitchen, from predictive ordering to personalized dining, showing how technology can enhance efficiency without sacrificing creativity.

By Joanna DeChellis, Editorial Director, Club + Resort Chef | July 24, 2025

In this on-demand Chef to Chef presentation, ACF Certified Master Chef and culinary innovator, Rich Rosendale, shares how artificial intelligence is reshaping club and resort kitchens and what that means for your operation.

He breaks down how AI can support smarter ordering, streamline inventory, personalize the dining experience, and guide menu development. You’ll walk away with clear, practical ideas for applying AI in ways that make sense for your kitchen without compromising creativity or craft.

This session is built for club and resort chefs who want to stay ahead of the curve, whether you’re just starting to explore AI or looking to level up your current systems.

Unlock the on-demand session now.

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About The Author

Joanna DeChellis, Editorial Director, Club + Resort Chef

As Editorial Director of Club + Resort Chef, Joanna DeChellis takes an audience-first approach that combines sound journalistic and story-telling principles with an appreciation for and deep knowledge of the intricacies of the club and resort chef market. She oversees the content strategy and programming for Club + Resort Chef and its various platforms including the Chef to Chef Conference. She has penned award-winning pieces about the many intricacies within club and resort food and beverage operations as well as culinary trends, profiles and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. She oversees the Club + Resort Chef Association, the Chef to Chef Conference and PlateCraft. Prior to these roles, she was the Managing Editor of Club + Resort Business, Associate Editor of Food Management Magazine and a contributing writer for Restaurant Hospitality, Supermarket News, Gayot, Cleveland Scene Magazine, and Duetto. Contact her at [email protected].

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