Boulder's Top Chef Hosea Rosenberg

Boulder is lucky to be home to "Top Chef" Season 5 winner Hosea Rosenberg, the chef and founder behind Blackbelly Market & Restaurant and SANTO, two distinct concepts that reflect both his culinary perspective and personal story.

After studying engineering physics at the University of Colorado, Hosea chose to pursue a career in the kitchen over a more traditional career path. Drawn to the energy and creativity of restaurant life, it was there that he felt most at home and where his curiosity and drive ultimately led to national culinary recognition on BravoTV in 2009.

What began in 2011 as a boutique catering company has since grown into Blackbelly—a full-service restaurant, butcher shop and market rooted in a deep respect for ingredients, whole-animal butchery and close relationships with local farmers and ranchers. 

The success of Blackbelly enabled the opening of Rosenberg’s next concept in 2017—SANTO, a more personal tribute to his upbringing. Its menu highlights the bold, soulful flavors of Northern New Mexico, blending his childhood traditions with a fresh, Boulder sensibility.

Chef Hosea has received multiple accolades and honors over the years, with Blackbelly being consistently named one of the 25 Best Restaurants in Denver by 5280 Magazine since its inception. He was also recognized by the U.S. Small Business Administration as a business owner “inspiring the entrepreneurial spirit of the nation.” Further underscoring his commitment to sustainable practices, Blackbelly has received multiple MICHELIN Award Green Star awards for sustainable gastronomy, and both Blackbelly and SANTO are distinguished as MICHELIN-recommended restaurants.

2. How do you think Top Chef changed you as a chef?

"Top Chef" changed the entire trajectory of my career. While I was on the show, I realized just how much one person can do when they're pushed to the limit. But since being on the show it has opened up so many doors that I may not have otherwise been open to me. Like, meeting some of the best chefs in the world, traveling all over the world, and exposing myself to new and exciting food. I couldn't have had this kind of opportunity without it. 

 

 

 

 

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3. Why does Boulder seem to be a draw for chefs?

I would say Boulder is a draw for a lot of young cooks, more so than a lot of seasoned chefs. I do think we have access to the most amazing produce and livestock you can find. It's something accomplished chefs in larger cities don't have access to locally. Plus, the lifestyle in Boulder and Colorado, in general, is hard to compete with. 

4. Where do you and your wife like to go for date night?

Anywhere alone with my wife is my favorite place to be. We don't get a lot of nights off, but when we do, we try to go out to a new place each time and just enjoy each other's company. There are so many great new restaurants in Denver and Boulder that we always seem to have a new experience wherever we go when we have a date night.

• Blackbelly or SANTO for breakfast burritos
• Maisonette for croque madame and croissants 
• Lucky’s Bakehouse Café
   

Favorite hole-in-the-wall or little-known spot to eat: 

Your favorite farm-sourced ingredients to cook this season: