Websize Hosea Headshots-6.jpg

Chef Hosea Rosenberg is the Executive Chef and Owner of Blackbelly.

His menus highlight seasonal ingredients and responsibly raised animals, with flavor being paramount in his cooking. Hailing from Taos, NM Chef Rosenberg's culinary path began as a means to pay for his degree in Engineering Physics at the University of Colorado. Ultimately, however, his work in the kitchen was identified as his life's passion, and he moved through the kitchen ranks as a young cook. After studying under established chefs like Wolfgang Puck, Kevin Taylor, and Dave Query, Hosea landed chef positions at Boulder's Dandelion Restaurant in 2001and Jax Fish House in 2004.  His competitive work ethic and the experience he had gained, pushed Rosenberg to achieve national culinary fame winning Bravo TV's Top Chef, Season 5, in 2010. By 2011, Hosea had launched his own company, Blackbelly; first as a catering business, then came the addition of a small farm, followed by a food truck. By November 2014, his ultimate goal was realized with the opening of Blackbelly as a full-service restaurant, bar and market. He would expand further only a year and a half later with Blackbelly Butcher in 2016. The business has quickly been identified as an acclaimed dining destination and top retailer in Colorado. To date, Chef Hosea has won numerous accolades including Best Chef Denver International Wine Festival, Guest Chef at the James Beard House, and he was recognized by the United States Small Business Administration as a "business owner inspiring the entrepreneurial spirit of the nation."

Websize Nate Headshots-16.jpg

Nate Singer is the Head Butcher of Blackbelly.

Nate is a fifth-generation Wyomingite, born near Yellowstone Park. He grew up hunting, fishing, working on the farm, and eating off the land by necessity. His father is a butcher who runs a roadhouse, bar and restaurant called Cassie's in their hometown of Cody, WY. Nate met Chef Hosea Rosenberg while attending Culinary School of the Rockies in Boulder, CO, and has worked with Rosenberg for a decade. Nate served as Hosea's Chef de Cuisines for several years when Blackbelly was born as a high end catering business. During this time he worked multiple stages and attended accredited classes with noted butchers and charcuteries including Mark DeNittis and Brian Polcyn, learning the old-world art of meat preservation. After a stint back in WY working with the family at Cassie's, Nate moved to Maine where he helped open a local whole-animal butcher shop, Meat, utilizing whole animals that have been raised wishing 100 miles of the shop. Nate returned to Boulder in January 2015 to open the small butchery inside Blackbelly Market, chef Hosea Rosenberg’s first brick-and-mortar restaurant. Just over a year later, he was instrumental in expanded to the space next door, opening Blackbelly Butcher shop. Here, Nate has a full team and ample kitchen space for whole animal butchery and charcuterie production. He features 100% Colorado Wagyu, Wyoming dry-aged certified country beef, sustainably raised local heritage pork, and Boulder County 100% grass-fed lamb and goat. House cured meats such as prosciutto and traditional fermented sausages are available, along with other homemade Blackbelly provisions. 

 

Arthur Yang

The following is placeholder text known as “lorem ipsum,” which is scrambled Latin used by designers to mimic real copy. Nulla lectus ante, consequat et ex eget, feugiat tincidunt metus. Vivamus sit amet semper lacus, in mollis libero. In sit amet felis malesuada, feugiat purus eget, varius mi. Mauris id fermentum nulla.

 

Arthur Yang

The following is placeholder text known as “lorem ipsum,” which is scrambled Latin used by designers to mimic real copy. Nulla lectus ante, consequat et ex eget, feugiat tincidunt metus. Vivamus sit amet semper lacus, in mollis libero. In sit amet felis malesuada, feugiat purus eget, varius mi. Mauris id fermentum nulla.