Hailing from Taos, New Mexico, Hosea Rosenberg began his path to culinary fame while earning a degree in engineering physics from the University of Colorado.
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 and Dave Query. After a tenure at Dandelion Restaurant in Boulder, it was the Big Red F Restaurant Group that became home, where he served as executive chef at Jax Fish House for six years.
In 2011, Hosea launched Blackbelly, his vision for the ultimate in Colorado dining. The company started with a boutique catering business along with a small farm to provide the best possible — and locally sourced — products. In late 2014, he opened Blackbelly Market, a restaurant, bar and butcher shop. Since opening, Blackbelly Market has been named one of the top restaurants in Colorado by 5280 Magazine, and Hosea was personally invited to cook at the James Beard House.
