Rosendale Collective was founded by Certified Master Chef Rich Rosendale. Chef Rosendale is one of the most organized and disciplined chefs cooking in America today. His passion for sharing his knowledge and inspiring others is why Rosendale Collective exists today.
A master chef, and one of the most experienced competitive chefs in the country, Rich Rosendale is continually setting new standards for excellence. When he’s not working with his restaurant, Roots 657 Café and Local Market, he’s growing the Rosendale Collective.
This innovative consulting and training company brings over 18 years of elite industry know-how to create customized culinary workshops and winning business solutions for a wide range of clients — from fortune 500 companies to the U.S. military.
Chef Rosendale is long involved with Bocuse d’Or, one of the world’s most demanding culinary competitions. In 2013, as the U.S. Culinary Team Captain, and most recently, as one of four advisors guiding the winning team to its first U.S. gold medal. He shared his intense training regime in his documentary, “The Contender.”
He brought his expertise to television again as the star of the Emmy-nominated show Recipe Rehab.
Cristian Hernandez is the Director of Catering Operations of Rosendale Events and Southern Exchange Ballrooms.
He joins the team with over a decade of experience in the hospitality industry. He is successful in executing lavish weddings & corporate events in & around the Atlanta area. In addition, he is heading up catering operations at the Masters tournament in Augusta, Georgia.
Besides his enthusiastic work ethic and impressive attention to detail, the first thing you will notice about him is his contagious smile and genuine personality. When he’s not working, you will find him spending time with his friends, family, partner Brandon, and his two dogs Sky & Jocker.
Born in the southern West Virginia coalfields, Scott ventured beyond the tipple to the slopes of Snowshoe Ski Resort, WV, where his food and beverage career began.
Beginning as young 19-year-old bussing tables, he spent the next five years working winters in WV and summers at Myrtle Beach, SC, working up to the front of the house management.
Then, inspired by his exposure to commercial kitchens, Scott enrolled at Johnson and Wales in Charleston, SC. Upon graduating with honors, he pursued the ultimate culinary training in his home state of West Virginia, the Greenbrier Culinary Apprenticeship. Receiving multiple ACF medals throughout his three-year training there, Scott graduated one of 4 remaining classmen out of 10 original apprentices who persevered through the challenging and rewarding program. Taking this knowledge and training with him, he has excelled in developing strong teams in all the kitchens he has led.
His kitchens are as listed, the Little Harbour Club in Michigan, the Williamsburg Inn in Virginia, the Sam Snead’s at The Greenbrier, the Lansing Country Club in Michigan, The Farmington Country Club in Virginia, the Guyan Golf and Country Club in West Virginia. They were directed with passion and the constant pursuit of excellence that he wants the customers to experience while boosting each team member as an integral part of this goal.
Scott has been married for 21 years to Mary, with whom he has a 19-year-old son, Joe, and now resides in Charles Town, WV, leading the team of Roots 657 in their path of culinary enlightenment.
Beth is born and raised in Cebu, Philippines. She graduated with a Bachelor of Science and Information Technology at Cebu Institute of Technology-University. She landed her first job as an admin assistant at Hilton Motors Company in Mandaue, Cebu.
After a year of working in a corporate company, Beth decided to go abroad to explore another country and planned to study Mandarin to try, if allowed to work as a translator in a company and for visa purposes as a student. She lived with her eldest sister’s family in China for two years. She got a certificate for learning the Chinese language. While she was on school break in the same year, her friend introduces her to the world of freelancing using Odesk at that time, but now Upwork. So, she went back to her hometown and tried to work home-based and started to build her profile online, and there she was hired by Chef Rosendale.
As an online freelancer, Beth works for Chef Rosendale as a virtual assistant since 2015 with experience working alongside Gffworks Virtual Solutions Inc. She specializes in administrative tasks and handles all the social media platforms in some of the Rosendale brands.
Also, as a stay at home mom to her 5-year-old kid, she never thinks of it as a hinder to continue to learn new skills/upskills because she uses her positive attitude and tireless energy to encourage herself to work hard and succeed in what she does, especially the time management between work-life balance.
Her freelancing career leads her to where she is right now, to be part of the Rosendale Collective team.
Food has always been a big part of Karmela’s life, even before she was born as her mother’s family owned a restaurant in Vienna, Virginia. Growing up in the melting pot of the DMV area, there was an array of different cultures and foods she was exposed to; from getting dim sum on weekends to family dinner parties where her mom and family would cook all from scratch. In 2013, she got her first restaurant job working as a front of house employee. Within months, she honed her skills and started working in the kitchen, eager to learn. In 2014, she started working at a wine bar where she discovered a more sophisticated dining experience. This is where Karmela developed an interest in the intricacy of wine and an elevated style of food.
In 2016, Karmela joined one of Rich Rosendale’s Rosendale Collective (RC) brands, Roots 657. Hungry for more knowledge, she concurrently took on a second position as an assistant baker at another RC brand, RC Culinary Lab, in 2021 and quickly fell in love with the art and alchemy of baking. Currently, Karmela is now a manager at Roots and lead baker at the Culinary Lab. She produces all baked goods and desserts for Roots 657 and RC Culinary Lab clients. She recently took on the development of new educational programs and classes for the event space, FORKLIFT, which she named.
Karmela is also a member of the RC Event Task Force. She has supported Chef Rosendale with dinners at Key Largo for The Residence Club and Dom Pérignon, and with high profile clients at Las Vegas’ Allegiant Stadium for Raiders games and BTS’ concert.
When not working, she enjoys traveling, music, art, and plants. She has a calico named Nashi.
Brad has over 10 years experience in media development, working for a diverse portfolio of clients with a focus in the food and hospitality industries. He assists the Rosendale Collective in creating podcasts, video and media distribution.
Prior to starting his career in media development, Brad worked in the trade show industry, including management of the National Restaurant Association’s annual trade show.
As part of the Rosendale Collective team, Brad’s efforts help inspire the culinary world and reach new audiences across the world.
Chef Andrea Griffith’s path to becoming a chef began as a child alongside her father—a Philadelphia firefighter with a passion for food—as he prepared meals at the firehouse served family-style at a table of close-knit associates. She enjoys the table to Pursell Farms guests, a 3,200-acre destination resort located about 45 minutes from Birmingham.
“Sharing food and stories around the dinner table is a great tradition around the world,” said Chef Andrea. “My wish is that our guests will enjoy those traditions at our tables.”
Chef Andrea oversees the menus for the resort’s new outlets in the 40-room inn, using ingredients sourced from artisanal suppliers and local producers of natural beef and hormone-free dairy products. Casually-elegant Arrington features signature farm-inspired menus, and Old Tom’s Pub offers American favorites along with craft beers, whiskeys, and wines. She also oversees menus for corporate meetings as well as wedding receptions and special celebrations.
Chef Andrea came to Pursell Farms in 2013 following successful culinary roles at the Greenbrier Resort in West Virginia, Primland Resort in the Blue Ridge Mountains of Virginia, and Circa Restaurant in Philadelphia. She officially began her career as a 16-year old pastry chef at Whole Foods in her hometown of Philadelphia, then earned a full scholarship to The Art Institute of Philadelphia for Culinary Arts based on her application project titled “A Day in the Life of a Fireman Chef,” drawn from her culinary experiences at the firehouse with her father.
In 1975, the Pursell family began transforming land holdings in Sylacauga into a golf showcase. Today, the 3,200-acre resort is an extraordinary destination for weekend escapes, golf getaways, weddings, and corporate retreats. The resort is placed in the Central Alabama foothills, about 45 minutes by car from Birmingham and less than three hours from Atlanta. The resort features the longest 18-hole, a 7,444-yard championship of FarmLinks Course at the FarmLinks Golf Club, and has been ranked by Golfweek’s #1 all-access golf course in Alabama last 2018. It is the home to the only ORVIS® Shooting Grounds in the South. For information, please visit www.pursellfarms.com.
In 2020 after a nationwide search, Chef Rich Rosendale selected her as a finalist for the Executive Chef’s position of the Residence Club in Ocean Reef Club. After days of fantastic food produced by each candidate, Chef Andrea, as now the Executive Chef for the Residence Club, oversees all aspects of day-to-day culinary operations.
Brandon is a Northern Virginia native and was born in Fairfax County, Virginia. He graduated from Potomac Falls High School in Sterling. He and his family later moved to Loudoun County. His maternal family owned a small restaurant in Vienna, Virginia. His upbringing has always involved food. Gluttony of ethnic foods was the norm at family gatherings. Brandon’s paternal family really loves to eat!
After high school, Brandon explored the occupational trade. He joined Roots 657 in 2016 before the café opened to the public in 2017. His initial job was as a dishwasher, then promoted to Head Steward, coordinating the activities of the back kitchen staff. Brandon gained applicable skills learning from Roots restaurant culinary experts. Chef Rosendale recognized his hard work and dedication to the craft. With Chef’s mentorship and guidance, he has flourished into the role of Sous Chef.
Brandon continues to support Chef Rosendale with special events. His trip with Chef to the Ocean Reef Club event in Key Largo, Florida, remains a culinary experience. He actively participates in other special catering events that include an International hotel executive-hosted annual holiday party, a private country club’s employee celebration, and Chef’s onsite mastery culinary classes.
When he is not interacting with customers and staff members at Roots, he enjoys gaming, fishing, and the armory. He is a great conversationalist and appreciates quality time with friends and family.
Wick was born in Colombo, Sri Lanka, but later moved to New Jersey in 2000. He experienced childhood with his mom’s delicious Sri Lankan cooking.
He went to Kingsway Regional High School in Woolwich, Twp, and graduated. Wick played the violin, a track and field runner like Olympic-style sports, and a business major.
Wick worked at Amazon after secondary school and helped his mom develop her school, which he upheld with bookkeeping and educated.
He started cooking at home for himself around then, and his family became BBQ obsessed. He told his dad that he wanted to learn more about cooking, and they contacted Saman Ranasinghe, an associate of his dad’s who worked with Chef Rosendale at the Greenbrier.
Wick began working at Chef Rosendale’s restaurant at Roots 657 in August of 2019 and has been there from that point onward. He was promoted to Sous Chef this year.
Mike is a Food, Beverage & Product Photographer that loves thinking outside the box to create unique content for brands and businesses. Mike is easy to work with and loves collaborating with clients on projects leveraging various pre-production tools that help create a low-stress shoot environment. He considers himself an at-home chef and mixologist that pushes his creative limits behind the camera, in the kitchen, or around the bar.
Living in Northern Virginia Mike enjoys working with local businesses, bars, restaurants, breweries, and other establishments he often frequents himself – he loves supporting locals as frequently as he can.
Mike firmly believes that if you’re going to do something give it 200%, period. That’s how Mike approaches all his client projects and everything in life – it’s been his motto since he was a kid. Just ask his wife about the journey he went on to create perfectly clear ice for cocktails. Mike tried everything from different water formulas, to triple boiling water, and anything you could think of – little did he know it’s as simple as directional freezing – but now Mike has perfectly clear ice all his hand-crafted cocktails and can exclusively focus on being a visual chef/mixologist.
Born in Queens, NYC, and soon after moving to Central New Jersey, Gordon was fortunate to be raised by multicultural parents who enjoyed food from various cultures. This early exposure to a wide array of foods ignited his passion for cuisine. His mother always cooked meals at home every day, and he loved exploring different foods in the diverse town where he grew up.
Gordon discovered not only a love for eating and experiencing food but also a passion for feeding people. The joy of making a meal, serving it to friends and family, and seeing the enjoyment they derived from his hard work solidified his desire to cook professionally. He also appreciated the creative expression and problem-solving that cooking required.
He had his first kitchen experience as a food runner at Top Golf, where the head chef allowed him to do some prep work during downtime after learning about his interest in a cooking career. Although he initially moved away from New Jersey to pursue an I.T. degree at Coastal Carolina University in Myrtle Beach, SC, after a few years and some valuable experiences working in small restaurants and bars in the area, Gordon realized his true passion was cooking.
He then transferred to the International Culinary Institute of Myrtle Beach, where he received excellent guidance from instructors and continued to further his culinary education. In Myrtle Beach, he had many rewarding restaurant experiences working in establishments such as sushi restaurants, wood-fired steakhouses, golf clubs, and Italian restaurants.
After nine years in Myrtle Beach, Gordon decided to move to the Northern Virginia area to work with Chef Rosendale and the Rosendale Collective. Here, he aims to continue his education, grow as a culinarian, and use his skills and passion to contribute to the growth of the organization
Sebastian Vasquez hails from Quito, Ecuador, with a bachelor’s degree in International Business and an Associate in Science in Culinary Arts Management from the Miami Culinary Institute. His passion for the culinary industry has driven him to excel, striking the perfect balance between the realms of business and culinary arts.
His journey in the hospitality world has connected him with renowned chefs, including his mentor, Chef Rich Rosendale. Under Chef Rosendale’s tutelage, Sebastian has honed his skills, amassing over eight years in the gastronomic industry and more than a decade in the business sector. This unique blend of knowledge equips him to apply business acumen to the culinary arts.
Sebastian’s professional path has taken him to esteemed establishments such as Casa Mariano Miami in Doral, recognized as one of Miami’s top restaurants. He has also contributed his culinary expertise to B Ocean Resort, Fort Lauderdale. Moreover, Sebastian has been an integral part of the Rosendale Task Force, orchestrating events nationwide, including catering to the Korean music sensation BTS on two occasions, hosting Dom Pérignon events at Ocean Reef Club, and participating in numerous NFL gatherings in Las Vegas alongside Chef Rich Rosendale, CMC.
Sebastian’s role has evolved through intensive training with Chef Rosendale’s team. He has conducted culinary training and private classes on various topics for Rosendale Collective clients. Currently, as the Head of Culinary Training for the Rosendale Collective, Sebastian conducts classes across the United States. He is also a key figure at Chef Rosendale’s latest venture, FORKLIFT Virginia, a boutique culinary school in Northern Virginia. Here, alongside other Rosendale Collective chefs, Sebastian leads classes catering to all skill levels. He is an integral part of the RC Culinary Task Force, orchestrating world-class events globally.
Jean Claude Etienne has been a professional chef for a decade, working in some of the best restaurants in the country. He has traveled the East coast, establishing himself in the industry and perfecting his craft.
Chef Etienne had humble beginnings in his hometown of Brooklyn, New York, where his mother’s home cooking inspired him to pursue a career in food. However, his motivation remains to inspire the feelings of hospitality and comfort his family instilled in him.
He quickly worked up to working with esteemed restauranteur Stephen Starr in the top-rated “Parc” restaurant in Philadelphia, Pennsylvania. Chef Etienne has continued to rise the ranks and pursue different realms of cooking, becoming proficient in both restaurant service and large-scale fine catering.
His journey in food has eventually led him to work with Master Chef Rich Rosendale and become an Executive Chef with the Rosendale brand. Rich Rosendale’s new concept, “R3,” will be Chef Etienne’s 6th restaurant opening and a welcome opportunity to learn from one of the best in the business.
My love for cooking began at Bladensburg High School, where I was part of a 4 Year ProStart Culinary program, where I could use the knowledge to propel me to competing in multiple culinary & manager competitions. While in the program, I found my love for cooking, specifically in fine dining. I continued to pursue my education at Johnson & Wales University, where I would eventually graduate with Summa Cum Laude honors.
At Johnson & Wales, I was fortunate enough to secure an internship at the notorious Jaleo by Jose Andres, which at the time was a James Beard finalist for the most outstanding restaurant in the country.
As my training concluded, I received a job offer that allowed me to continue to propel my culinary skills through refined & fast-paced cooking on the line working multiple different stations.
During my time under the Jose Andres Group, I wanted to continue pushing my culinary skills to the next level. This ambitious goal put my foot in the door of 2 Michelin Starred, Minibar By Jose Andres just six months after being offered a job at Jaleo. During my time at Minibar, I worked through the ranks, starting on the prep team & eventually joining the service team & be part of a world-renowned dining experience where very few guests could reserve a table.
After a year at Minibar, I was fortunate enough to receive the opportunity to work for CMC Richard Rosendale at his state-of-the-art RC Culinary Lab. While at the RC Culinary Lab, I worked through the ranks going from a rounds cook to now Sous Chef, where I currently participate in prestigious High-End Fine Dining events.
Marbelys Popoteur is a proud graduate of the Miami Culinary Institute with a degree in Culinary Management. Her culinary journey began eight years ago when she moved from the Dominican Republic to the United States. Although she discovered her passion for cooking in college, she was raised in a family where love and appreciation were always expressed through food.
Four years ago, she began her professional career as a line cook at Chelas Miami, a renowned Mexican-Peruvian restaurant. Her dedication and skills earned her a promotion to Executive Chef. Currently, she is part of the talented team at Bulla Gastro Bar, a vibrant Spanish restaurant known for its tapas and casual dining experience. Additionally, she has been a proud member of the Rosendale Collective family for the past year.
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