Hosea Rosenberg is the owner and executive chef of Blackbelly and Santo restaurants in Boulder. His menus highlight local, seasonal ingredients with an emphasis on responsible and sustainable sourcing.
Hosea’s culinary path began while earning a degree in Engineering Physics at the University of Colorado. Cooking in restaurants began as a means to pay for school, but quickly became his life’s passion and pursuit. Early in his career, Hosea trained under well-established chefs such as Wolfgang Puck, Kevin Taylor, and Dave Query, leading him to achieve national culinary fame as the winner of Bravo TV’s Top Chef season 5.
In the years that followed, Rosenberg founded Blackbelly, which began as a boutique catering business with a food truck and farm. It has evolved to a full-service restaurant, butcher shop, and market, which opened to critical acclaim in 2014.
Rosenberg went on to open his second restaurant, Santo, three years later, as an homage to the cuisine of his childhood in Taos, New Mexico.
In March 2024, Hosea opened Blackbelly Market Denver, a smaller outpost of the original concept, homing in on its daytime deli, market, and in-house meat-curing program with an emphasis on house-made charcuterie.
Hosea has earned numerous honors and accolades, including a Michelin Guide Green Star for sustainable gastronomy and a Michelin “Recommended” award acknowledging quality ingredients, a chef-forward menu, and overall dedication to excellence at both Santo and Blackbelly. He was named Best Chef of the Denver International Wine Festival, Guest Chef at the James Beard House, 2022 Hero of the Year by Conscious Alliance, 2022 Outstanding Philanthropist by the Colorado Restaurant Association, and he was recognized by the U.S. Small Business Administration as a business owner inspiring the entrepreneurial spirit of the nation.
