On January 30th, The Greenbrier’s Executive Chef, Richard Rosendale, will compete in the world’s most prestigious cooking competition, the Bocuse d’Or. Rosendale, who has been preparing for the competition for a whole year, built a complete replica of the competition kitchen in France right here at The Greenbrier. He and his commis Corey Siegel will go full tilt for 5 hours and 35 minutes against nearly 20 countries and with thousands of World Cup-like fans in the arena’s stands.

Rosendale and Siegel’s preparation for the event has been guided along by an All Star team of coaches and board members including: Thomas Keller, Daniel Boloud, Jerome Bocuse, Gavin Kaysen, Grant Achatz and Gabrielle Kreuther. Rosendale has also brought on board two lifelong mentors—Chef Peter Timmins, CMC, a past Executive Chef at The Greenbrier whom Rosendale worked under for many years, and Chef Dan Scannell, CMC, Rosendale’s former Olympic partner.



While flying under the radar in the U.S., the Bocuse d’Or, named after famed French chef Paul Bocuse, draws major media in other countries, with each respective captain getting rock star treatment. The U.S. has never reached the podium in any of the 14 past bi-annual events…but Rosendale aims to change that on January 30th. A past winner of over 40 national and international cooking competitions, Rosendale, a Certified Master Chef himself, is no stranger to the world of competitive cooking, and given the enormous resources provided by The Greenbrier and the Bocuse d’Or USA foundation, the American team is poised for a bright future.

Follow the event and get information on live stream via Lyon, France at www.bocusedorusa.org.

You can also follow Richard Rosendale on Twitter: @RosendaleCMC

Photos by Bonjwing Lee