WHITE SULPHUR SPRINGS — The head chef at The Greenbrier’s famed Tavern Room restaurant won two gold medals as part of the American Culinary Federation team that recently participated in cooking championships in Switzerland.

Richard Rosendale, chef de cuisine at the Tavern Room and current USA chef of the year, competed on the six-man team that took home medals in the cold and hot food competitions at the Salon Culinaire Mondial event in Basel, Switzerland, according to Greenbrier public relations coordinator Amy Kacynski.

Teams from Canada, Germany, Iceland, Italy, Singapore, Slovenia, Switzerland, Wales and Czechia (the former Czech Republic) competed during the November event.

The ACF team represents the U.S. in major international culinary competitions. The Basil competition is held once every six years and is recognized as the top shelf of cooking competitions.

Rosendale, who is training to be a certified master chef and is a graduate of The Greenbrier’s Culinary Apprenticeship program, has won 27 national and international medals for cooking. He is also a member of the National Ice Carving Association.

“Chef Rosendale continues to make The Greenbrier proud as he takes his culinary talents and passion for the industry to new heights,” Gunnard Cunningham, director of food and beverage at The Greenbrier, said. “His philosophy of growth through sharing is contagious and is evident in the success he enjoys both in competition and his role here at The Greenbrier.”

— E-mail: cgiggenbach@register-herald.com

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