Rosendale will share with attendees of the 2016 Chef to Chef Conference in San Diego his contagious passion for his craft and innovative ideas for elevating cuisine.

As the headliner of Club & Resort Business’ Eighth Annual Chef to Chef Conference, to be held February 28 through March 2, 2016 at the Marriott Marquis San Diego Marina, Richard Rosendale, CMC, of the Rosendale Collective, will share with attendees his contagious passion for his craft and his innovative ideas for elevating cuisine.

“There isn’t another chef in the country who will open the Conference with more passion and originality than Rosendale,” says Jerry Schreck, National Chef to Chef Conference Program Coordinator and Executive Chef of Merion Golf Club, Ardmore, Pa.

Q&A With Richard Rosendale, CMC Q: What was your most significant contribution to the operation at the Greenbrier? A: The addition of their 44-acre produce farm. I also take great pride in the five new restaurants that we added. And, of course, helping to rebuild the Greenbrier’s apprenticeship program. Q: What were some of your biggest challenges? A: The sheer size of the operation was a challenge. Making a change was like steering an aircraft carrier. It takes a lot of careful planning and relentless organization to be successful in an operation of that size. Q: What was your biggest takeaway? A: The key to any successful operation is its people. At The Greenbrier, I surrounded myself with talented individuals and I mobilized them. I learned that leadership is not what you can do, but how you get the people around you to operate and fire on all cylinders. Q: What was the most rewarding experience you had there? A: It was really rewarding to watch people who had worked for me move on and become successful on their own. I get tremendous satisfaction out of watching talented people blossom. And playing a small part in their growth has been meaningful. The apprenticeship program was a great platform for nurturing talent. Q: Who do you admire most professionally? A: I admire the leaders of forward-thinking companies—Steve Jobs, Elon Musk, and others who are making changes and pushing forward. Their vision and creativity inspires me. Q: What can other club and resort chefs learn from your experiences both at the Greenbrier and beyond? A: No matter what age or phase you are in your career, don’t get stuck in your ways and don’t feel there is only one way to do something. Understand our craft; know the basics; grasp the fundamentals of cooking; and continuously evolve. Never stop learning.

Rosendale comes with an impressive pedigree. He was the youngest member of the American Culinary Federation’s Culinary Team USA after its inception. In 2006, he was appointed Team Captain of the 2008 ACF Culinary Olympic Team USA and led that squad to three gold medals.

Rosendale was selected as one of only eight U.S. finalists in the prestigious Bocuse d’Or USA semi-finals in 2008. He won the silver medal and was praised for his progressive techniques with sous vide cooking and presentation.

In September 2009, Rosendale was named the youngest-ever Executive Chef at The Greenbrier in White Sulphur Springs, W. Va. During his four years at the historic resort, Rosendale opened five new restaurants and launched the 44-acre Greenbrier Farm.

“Forget the celebrity part,” says Schreck. “Rosendale is one of the most highly skilled chefs in America. He understands the club industry, he’s an innovative culinarian, and he’s passionate about what he does.”

“I plan to bring energy and excitement about what I do on a daily basis to the Conference,” says Rosendale, who will start Monday’s education sessions with a demo on Contemporary Club Cuisine and Cutting-Edge Sous Vide Techniques from a Master Chef. “Positive energy is contagious, and I look forward to sharing my enthusiasm with the attendees. I am confident that they will walk away excited and reinvigorated about their craft.”

The 2016 Chef to Chef Conference will feature many other live cooking demonstrations after Rosendale’s, as well as presentations from executive chefs involved with some of the industry’s most successful and innovative food-and-beverage programs.

Registration is now open for the 2016 Conference, along with agenda details and a full speaker lineup, at
www.CheftoChefConference.com. Those registering prior to December 31, 2015 qualify for an “early bird” discount and will be entered in a drawing for a free 36-inch Crown Verity gas grill.