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.
Chef Scott Pisula is a graduate of The Culinary Institute of America. Upon graduating with honors, Chef Pisula honed his skills under renowned Chefs Pete Bowden, Mark Erickson, CMC, and Paul Sartory. Chef Pisula continues to feed his hunger for culinary knowledge through continuing education, ACF certification, and culinary competitions accruing over 20 medals and winning multiple State, Regional and National titles. After two decades in the role of Executive Chef at some of the most elite private clubs in the nation and has cooked for celebrities, sports icons, and the President of the United States, Chef Pisula joined the Rosendale Collective Culinary Lab team as Director of Continuous Improvement under the leadership of Chef Rich Rosendale, CMC.
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.
Food and travel enthusiast chef Rachel Barnett began her culinary journey at Schoolcraft College in Livonia, Michigan, where she graduated with a degree in culinary arts. After graduation, she chose to continue her education at the Italian Culinary Institute in Calabria, Italy, where she spent time specializing in traditional Italian cuisine.
In June 2017, Barnett moved to Atlanta, Georgia, where she was the Executive Pastry Chef for Colletta Italian and Oak Steakhouse. After spending time on the sweeter side, Barnett returned to the savory world and worked as the Sous Chef for our Rosendale Events division in downtown Atlanta.
In August 2020, Barnett had the opportunity to work alongside and serve as the private chef for A-list celebrities Ryan Reynolds and Gal Gadot while filming Netflix Original movie, RedNotice. When filming ended, Barnett relocated to West Palm Beach, Florida, where she currently works with private clients providing personal chef services.
On the rare occasion that she’s not in the kitchen, Barnett can be found continuing her education through reading, exercising, or spending time outside enjoying nature. Over the past years, Barnett has taken a deep dive into the “Holistic Healing” and “Food As Medicine” approach to life. She hopes to be able to share her knowledge and practices to help others heal through food. Additionally, Barnett enjoys traveling to experience new cuisines and cultures as a means of inspiration.
“Wake up, choose happiness, and cook good food.” -Barnett’s life motto.
Ruben began a love affair with the culinary arts at a young age, so he decided to go to Le Cordon Bleu to formalize his training and work in various restaurants around the city. He was tired of being stuck in a kitchen all day long.
Ruben became a producer and worked with big TV names such as Telemundo and Nickelodeon. Then, he decided to get his first camera and start shooting.
In time, Ruben refined his talents which drove him to open his own business. Since then, he has been working in Miami’s beautiful city with local businesses and restaurants, helping them bring their visions to life, producing and photographing everything from food to products and portraits.
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.
Rupert‘s life in the service industry has been a rich one, full of the most incredible people globally. He is very grateful for all the fantastic experiences he has been given, from weddings and from the most beautiful people to gala events that have raised record donations to very worthy causes, especially to the Ocean Reef members’ generosity.
Along with his journey, he met beautiful and unique chefs worldwide and is thankful to all of them for extending their skills and hard work to him.
Lately, he had the pleasure of working with chef Rich Rosendale and his incredible team. The level of professionalism and dedication to detail is as expected when you work with the best talent.
Award-winning chef, restaurateur, cookbook author, television, and radio personality Eric Villegas has done more than any other culinarian to introduce the country to the regional and local foods of his beloved Michigan and the Great Lakes. The Michigan-born chef embarked on his culinary career after studying liberal arts at Michigan State University. Moving to Paris, France, he attended Anne Willan’s LaVarenne Ecole de Cuisine and Steven Spurrier’s Academie du Vin. After which, he gained a wide range of practical cooking experience in the classic restaurant kitchens of France’s gastronomic capital, Lyon. Chef Villegas returned to the States to continue his studies at the New England Culinary Institute, where he specialized in the service aspect of hospitality running the school’s flagship dining room.
In 2014, ARY VacMaster a foodservice industry leader specializing in vacuum sealing equipment for home & commercial kitchens, cherry-picked Chef Villegas to bring his culinary knowledge and expertise in cuisine and sous-vide cooking as their corporate chef to the readers of VacMaster’s Fresh Bites Blog and YouTube channel.
The following year, The Greatest Radio Hour w/ Joe Simon debuted on mykzradio.com. The hour-long program features new and classic jazz brought in Chef Villegas as the go-to food guru. Once a week, Chef Eric offers a fun, high-energy chat covering culinary tips, techniques, and history during the popular food segment.
In 2018 Chef Villegas realized a professional milestone when he had the opportunity to train with the legendary Dr. Bruno Goussault and his team at CREA headquarters in Sterling, Virginia. Universally regarded as the father of modern sous vide cookery Dr. Goussault’s teachings are second to none.
As a result, in 2019, The International Sous Vide Association, ISVA, invited Chef Villegas to join its advisory committee comprised of a virtual “who’s who” of leaders practicing the sous vide technique.
Additionally, 2021 brought chef Villegas to Zwilling, the legendary German cutlery company producing some of the world’s finest knives for over 290 years. As one of the world’s oldest brands, Chef Villegas is proud to promote Zwilling in roadshows across the country and their growing corporate family of Staub, Ballarini, Miyabi, Demeyere, and Henckels. A highly sought-after public speaker Chef Villegas keeps the rest of his culinary calendar full with cooking demonstrations, book signings, and public appearances throughout the Great Lake State and the rest of the country. While he oversees many projects infused with his culinary passion, all the while keeps reminding everyone to watch, read, or listen to “think global but to buy, drink and eat local!”
Jose grew up in a sports family, where Baseball is everything in their lives. His parents (Eligio Escanio & Mayra Figueroa) oversaw the team’s organization, especially the food prep to sell for all the teams he played throughout his childhood.
He started in the industry at a young age having more than ten years of experience working, executing, and studying. During that time, he had received scholarships as a Baseball Player. He went to study Hotel Management at the University of Puerto Rico at Carolina and Nutrition and Sport Science in Lon Morris College in Jacksonville, Texas.
Jose started working at independent restaurants in an Argentinean Restaurant in San Juan, Puerto Rico called Tierra Del Fuego, where he worked as “Parrillero,” “Gaucho” (the most crucial role in the Argentinian Culture and Cuisine). It helped him develop himself in mastering the art of Grilling in Charcoal open grill, Argentinean Cuisine, and Culture.
An accolade allowed him to move to New York, where he works with Chef Thomas Keller, working at TKRG (Thomas Keller Restaurant Group) as Chef de Partie.
After a year working at Wyndham Hotel, he moved to Dorado, PR, and had the pleasure to work in a great hotel such as the opening of Dorado Beach, a Ritz-Carlton Reserve.
In his path of continuously growing as a professional, he became part of a fantastic company as Tavistock Group with Joe Lewis as the Chairman of the Company that manages the Country Club as Isleworth Golf & Country Club. He had the pleasure of being de Chef de Cuisine at the Club.
Jose currently has the fantastic opportunity to be the Executive Chef at Amavida Living, a Luxurious Retirement Community in Fort Myers, FL.
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.
Raul Velasquez is a native of Santiago, Chile. He first became interested in the tourism industry in his youth, which led him to graduate with a degree in Hotel Administration at ESANE (School of Business Administration). Later on, he went to study International Culinary Arts at INACAP.
His first job was at Country Club Peñalolén in Santiago, Chile, as Catering Director. He later worked as Warehouse Manager at FISA (International Fair of Santiago).
Afterward, he studied Cost and Control Management at the Pontificia Universidad Católica de Chile (DUOC). During this time, he also worked as a Store Manager at Pizza Hut.
Subsequently, he settled down in Miami and started working at 94 Aero Squadron Restaurant. He prepared various events, such as weddings, baby showers, and any other event that the restaurant hosted.
Raul also worked at the Biltmore Hotel as Line Cook. During his time there, he got a promotion to be the Chef de Partie. He later worked at the JW Marriott Hotel as Line Cook. Following this, and was promoted to Lead Cook in Banquets. After his transfer to the Dadeland Marriott Hotel, he worked as Chef Tournant, and he was promoted successively to Sous Chef, which he holds to date.
He obtained several certificates during his time in Miami, such as:
Raul is a person who has excellent personnel management skills, knows how to multitask very well, and is a very creative team player at work. He manages his team to solve problems daily and is eager to continue learning new things day by day.
A native of eastern Ohio, Christopher has always had a passion for food. Whether watching his grandmothers and mother bake, decorate wedding cakes, or hear about his grandfather being a whole hog butcher.
He took that interest, starting as a dishwasher/prep cook to being a complete timeline cook. Working at local restaurants led him to attend a vocational school, then onto the Le Cordon Bleu Culinary Arts program in Pittsburgh, PA.
Upon completing culinary school, Chris interned at The Breakers Resort in Palm Beach, FL. Given the opportunity to cook in the renowned Le Escalier restaurant.
After completing his internship, he relocated to Boca Raton, FL, where he assisted in the grand opening of The Old Homestead Steakhouse inside the Boca Raton Resort. Devoted to his craft, he was quickly appointed to Sous Chef, holding the position until he joined Buckhead Life Restaurant Group (Atlanta, Ga) for the grand opening of Chops Lobster Bar in Mizner Park. With his brother completing high school and enlisting in the Army and his grandfather in ill health, Chris relocated home to be closer to family while working in a different food service operation.
First, he joined his hometown’s century-old restaurant Pondis as Sous Chef. However, coming from a large market back to a tiny one presented its challenges. Next, as Sous Chef, he joined the La Bonne Vie Steakhouse team at Mountaineer Racetrack and Casino (Newell, W.V.). Unfortunately, the casino went under new ownership and went through a layoff period. During this time, Chris received a call from his college roommate to join the Atrias corporation. For the rebranding and grand opening of Ditka’s Steakhouse in Pittsburgh, PA. He was working his way up from lead line cook to Sous Chef.
After some years in restaurants, he wanted to expand his knowledge of the different facets of culinary services. So he joined the Guckenheimer corporation to grand open Dicks Sporting Goods HQ (Pittsburgh, Pa). Working for Guckenheimer gave him the knowledge and confidence to offer his former Executive Chef Richard Cavacco (Old Homestead) as Outlet Chef for The Waldorf Astoria Casa Marina in Key West, FL. While there, Chris took on more responsibilities becoming Banquet Chef and eventually holding the Executive Sous Chef title.
He hosted many events from weddings, corporate retreats, nonprofit dinners, and private dinners. After calling Casa home for a few years, Chris joined one of the nation’s best Little Palm Island resorts in Little Torch Key, FL. He was with the team until hurricane damage shut the Resort down for repairs.
Chris then relocated back to his hometown, rejoining Pondis as Executive Chef. This time to find his fiancee and mother of their two children. After the birth of his second child, covid occurred. He spent his newfound time with his children while consulting with other local restaurants, reopening and staffing after the pandemic.
Recently he accepted the position of Executive Chef at the University of Akron.
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.
Founded in 1967, JULABO is one of the global leaders in precision temperature control equipment. As sous vide and other modern culinary techniques require precise control of temperature and timing, the next logical move was to create their premium line of kitchen durable circulators and pair them with the best laboratory equipment companies in the business to provide chefs with the tools they need to turn their food dreams into reality.
Turbo Pot is an all new high-quality cookware that heats up twice as fast as regular cookware – allowing you to save time, reduce your gas bill and preserve more nutrients in the food you cook.
The Turbo Pot is the winner of the prestigious Kitchen Innovation Award 2009 from the National Restaurant Association.
Henkelman specializes in the development, production and distribution of state-of-the-art vacuum packaging machines. From the smallest table-top vacuum packer up to the largest heavy duty vacuum double chambers. Henkelman offers the most complete range of professional vacuum packers. Henkelman works with an exclusive and extensive international network of authorized dealers. Their focus is on offering value for money, on fast delivery times and on the efficiency of their service.
Modernist Pantry, your one-stop shop for magical modern cooking ingredients and tools. Whether you‘re a home cook or a professional chef, you’ll find everything you need here to transform ordinary dishes into unique and memorable experiences.
Arteflame is an American Company proudly designing and crafting the most aesthetically appealing, unique and versatile outdoor grills available.
Heidolph Instruments USA was formed as our North American headquarters and regardless of your field of work, we are all striving for the same goal: to alleviate and fight diseases, to generate healthier food and to develop new innovative materials; in short to enhance people’s health and living conditions. You do the research and we provide you with the necessary support.
Whether equipped with the classic rotary control, the discreet sensor or high-resolution touch display like your smart phone: Operating a Miele is both easy and fun. Add to this a multitude of convenient and reliable automatic programs and a great love of detail – success is guaranteed – on board both laundry and kitchen appliances. Make life easier for yourself with Miele.
Tilit is redefining workwear for the hospitality industry from stove to street. Our garment production takes place in New York, Los Angeles and overseas. Tilit is a full line of workwear clothing from pants to workshirts, chef aprons, butcher trench coats, dresses, blazers, hats and chef coats. Each hotel & chef wear collection is timed with the seasons, comprised of exceptional fabrics and built to last. Custom uniforms can be tailored for your restaurant, hotel or store. Tilit is the style leader in hotel uniforms and restaurant uniforms.
