Today we’d like to introduce you to Rich Rosendale.
Hi Rich, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
My love for food started at a very young age. I was lucky enough to have two amazing grandmothers who were very involved in my life and loved cooking. I grew up spending a lot of time in their kitchens. I guess you could say my first job was being Grandma’s taste tester.
By my early twenties, I knew that I 100 percent wanted to pursue a culinary career. I did a three-year apprenticeship at Westmoreland County Community College and then a second apprenticeship at the Greenbrier Resort – which has the oldest culinary apprenticeship in the U.S. I also competed at culinary competitions around the world, including Norway, Germany, Luxembourg, France, Switzerland, and Northern Italy.
I went on to work in various culinary roles, but most notably, I operated the Tavern Restaurant located within the Greenbrier Resort, bringing it to its highest operating levels in the early 2000s since its inception in the early 70s.
In 2004, I became the youngest member appointed to the American Culinary Federation’s Culinary Team where we represented the U.S. in the 2004 World Culinary Olympics in Germany. Our team was ranked first in the hot kitchen category, beating out 32 other countries.
In 2006, I opened my first restaurant Rosendales, in Columbus, Ohio, followed by Details, a minibar and cocktail lounge with one-bite wonders. I returned to the Greenbriar as Executive Chef where I served another four years before opening Rosendale Collective – which encompasses everything I do today.
Through Rosendale Collective, I operate a number of ventures from restaurants to catering companies and event venues, and even culinary training.
Most recently, I opened R3 Rosendale Concepts in Atlanta, Georgia. After working in the area for several years through my catering company, Rosendale Events, which is also the premier caterer for Southern Exchange Ballrooms, I decided it was time to provide an everyday option for local Atlantans and travelers alike.
At R3, we serve lunch and dinner Monday through Saturday and also happy hour on weekdays. For lunch, we have amazing soups like our San Marzano Tomato Soup, fresh salads, handhelds including our 18-Hour Pit Smoked Brisket Sandwich, and amazing pizzas. Our dinner is more elevated to provide a different experience for our guests whether it’s date night, a birthday party or just a nice dinner in the heart of Atlanta. On our dinner menu, you’ll find items such as our Shellfish Ceviche, Free Range Chicken Roulade, Black Garlic Rubbed Australian Lamb Chops, and for dessert, our Caramelized Rum Cake. We also have live music every night from 6 p.m. to 10 p.m.
We offer private buy-outs of R3 Rosendale Concepts for smaller special events and if you are looking to hold a large event, we can assist you through our venue company – Southern Exchange Ballrooms. If you’re simply looking for a caterer, check out Rosendale Events where we deliver everything from office lunches to wedding receptions to large corporate events. We pride ourselves on being able to serve the Atlanta area through our many solutions which makes pricing and logistics seamless for our clients.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Nothing in life is easy! Sometimes things are smooth and other times you feel like you are on a roller coaster. My industry has faced a ton of challenges – including the 2008 financial crisis and most recently Covid-19. Opening a restaurant is always a challenge – will people like your design aesthetic, will they like the menu, will they like the drinks, how do you keep good service, how do you remain consistent while also being innovative – these are just a few of the questions that you have to ask yourself. However, at the same time, you have to trust your vision, skill, and team to execute your idea. No matter how perfectly you plan or how great things may seem, there are also outside factors that can not be controlled such as economic crises or global pandemics. Although these don’t happen every day or even every year, you have to do what you can to prepare and stabilize yourself, your business, and your employees, but also you have to be willing to take on the toughest challenges and sometimes that includes “failing.” I believe that even in the worst of situations, there is something to be gained.
Another piece of advice that I have always carried with me is being open to feedback. An example of this is when we opened R3, we received feedback about adding mocktails to the menu. We always take feedback seriously and in this case, implemented the recommendation with the addition of our two mocktails – the Jalapeno Mock-Mule and our Hibiscus Lime-ade.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
Today, I help oversee and operate two restaurants, R3 Rosendale Concepts in Atlanta and Roots 657 in Leesburg, Virginia, I also create the menu and oversee operations with Rosendale Events, an Atlanta-based catering company for everything from weddings, corporate events, catered lunches and more, and I offer training through online courses, in-person training, and classes at Rosendale Culinary Lab. I love sharing my knowledge which is why I even share free recipes on rosendaleonline.com! I am also involved in two venue facilities, Southern Exchange Ballrooms in Atlanta and Forklift in Leesburg, helping to oversee catering operations.
My proudest accomplishments include earning my title as a Certified Master Chef and representing the U.S. in the Bocuse d’Or competition in France, which is the top culinary competition in the world. This alone has allowed me to join the ranks of top chefs in America.
We love surprises, fun facts and unexpected stories. Is there something you can share that might surprise us?
At R3 Rosendale Concepts, located in Downtown Atlanta, Georgia, we have set an industry standard for how restaurants can open and operate today with an innovative model that allows for a sustainable approach.
In the past, to open a restaurant, you needed a large space that could accommodate a kitchen and all the appliances needed to operate, plus dining space for your guests. Whether you are renting or buying the space, this can be very costly. The kitchen equipment such as hoods, grills, and fryers also requires immense space and budget. By using innovative technology such as our state-of-the-art Ovention electric ovens along with sous vide techniques, we have eliminated the need for large kitchen equipment. In fact, at R3, you’ll find no hoods, grills, or fryers!
This lower costs when opening a restaurant and while maintaining operations eliminates the need for a large footprint, provides better working conditions due to a lower heat build-up and eliminates kitchen-related risks, decreases energy use, and increases consistency.
Contact Info:
- Website: https://www.r3atlanta.com/
- Instagram: https://www.instagram.com/r3rosendale/
- Facebook: https://www.facebook.com/r3atlanta
- Linkedin: https://www.linkedin.com/company/r3-rosendale-concepts/?viewAsMember=true
- Twitter: https://twitter.com/RichRosendale?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor
- Youtube: https://www.youtube.com/channel/UCHtemcZfg1PtdJSJK09JDMA
- Yelp: https://www.yelp.com/biz/r3-rosendale-concepts-atlanta-3
- Other: https://www.opentable.com/r/r3-rosendale-concepts-atlanta?corrid=2df25f88-4e8d-4267-bca1-fba287381248&avt=eyJ2IjoyLCJtIjoxLCJwIjowLCJzIjowLCJuIjowfQ&p=2&sd=2023-03-31T19%3A00%3A00
Image Credits
Ryan Fleisher Photography @fleisherphotography
