Hosea Rosenberg Biography

Hosea Rosenberg originally from Taos New Mexico realized he wanted to become a professional chef while studying to become an astronomer. After graduating with a Bachelors of Science in Engineering Physics from the University of Colorado Hosea decided it was time to turn what had been a side job into a dedicated career.
Hosea’s passion to cook professionally drove him to work his way up the restaurant ranks where he worked under the guidance of established chefs such as Wolfgang Puck Kevin Taylor Sean Yontz and Dave Query ultimately landing his first chef position at Boulder’s Dandelion Restaurant in 2001. Following his time at Dandelion Hosea joined the Big Red F Restaurant Group where he worked as sous chef at Zolo Southwestern Grill and then moved to Jax Fish House to serve as executive chef from 2004 to 2010.
Since his tenure at Jax Hosea has taken his culinary skills beyond the walls of a restaurant expanding into a variety of food realms. In 2010 he joined forces with branding expert Laura Rice to launch StrEAT Chefs a food truck concept that showcased global street food.
Most recently Hosea opened Blackbelly Catering a full service catering company that provides onsite operations from its mobile catering trailer. The company draws from fresh seasonal ingredients including naturally raised animals and produce from Hosea’s Blackbelly farm to deliver innovative cuisine to accommodate its variety of clientele that range from corporate events to private residential dinners.

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