Hosea Rosenberg, originally from Taos, New Mexico, came to the realization that 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 through the restaurant ranks, where he worked under the guidance of established chefs such as Wolfgang Puck, Kevin Taylor, Sean Yontz and Dave Query. His hard work went on to land him 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. He then moved on 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.
Most recently, Hosea launched Blackbelly Catering, a full service catering and events business that provides onsite food operations that provides exceptional food experiences with custom menus that are developed especially for each client. The company draws from fresh, seasonal local ingredients, including naturally raised animals and fresh produce from the Blackbelly Farm, delivering innovative and custom designed cuisine that accommodates a variety of clientele ranging from corporate events to private residential dinners.
Hosea has won numerous awards and accolades over the course of his career including: Best Chef of Denver International Wine Festival; seven-time, undefeated winner of the Flatiron Chef Competition; Guest Chef at the James Beard House; and winner of season five of Bravo TV’s Top Chef. In addition to his role as a distinguished chef, Hosea serves as a culinary consultant for many large companies and has traveled the world showcasing his culinary skills.
In the summer of 2014, Hosea will unveil his new eatery, butcher shop, and bar, Blackbelly Market, which will offer guests an incredible farm to table dining experience for lunch and dinner; take out options for those on the go; and a full butchery program with special cuts of meat available for purchase all under one roof. The space will also include the Blackbelly curing facility where Hosea will oversee all of Blackbelly’s charcuterie production and a mobile extension via its catering trailer that will travel throughout Boulder.
Events & Marketing Guru: Nicole Kaganowicz
Nicole Kaganowicz comes to Blackbelly from SAVEUR magazine in New York City where she was Executive Director of the magazine’s Marketing and Events division. Prior to her tenure at SAVEUR, she served as a Sr. Marketing Manager for Gourmet magazine where she created integrated marketing programs for the magazine’s partners and advertisers, leveraging the Gourmet brand and all of its media extensions. Her broad events experience with many large-scale chef events includes: The SAVEUR Summer BBQ; Tastings and Wine Dinners in SAVEUR’s editorial test kitchen; The Gourmet Institute; SF Chefs.Food.Wine; Gourmet Wine Cellar; Sonoma Wine Country Weekend and more, bringing over 13 years of event knowledge to Blackbelly. During her time at New York Magazine, she helped execute Taste of New York, one New York City’s largest food events of the year, showcasing 50+ of the nation’s top toques including Marcus Samuelson, Michael Psilakis, Alex Guarnaschelli, John Besh, Aaron Sanchez, Mark Murphy, Gregory Zakarian and more. In 2010 and 2011 she conceptualized and produced Savor the Slopes, a collaborative chef event at the Men’s US World Cup in Beaver Creek for the US Ski Team, on behalf of SAVEUR and Ski Magazines.
In 2011 Nicole moved to Boulder, Colorado from New York City and brought with her a love for all things culinary. Her desire to make an impact on the food scene in Boulder brought her to Chef Hosea Rosenberg & Blackbelly Catering, where she decided to put her marketing and event skills to use for one of Colorado’s top chefs. As Hosea’s partner in crime, she runs the day-to-day operations for Blackbelly including Marketing, Creative, PR, Event Management and Sales.