Exceptional foods must come from exceptional sources. The mission at Blackbelly is that food will always start with seasonal, local Colorado- grown ingredients, and pasture raised, sustainable animals. 

In November 2014, award-winning Chef Hosea Rosenberg evolved his esteemed Boulder, CO catering business, with a food truck and farm, into a long awaited, full-service, brick-and-mortar restaurant. The eatery was quickly identified as a Boulder essential, and elite dining destination in Colorado. Its early accolades include “Best New Restaurant” in year one, and overall 15th Best Restaurant in year 2, by the state’s most influential publication, 5280 Magazine. Its immediate popularity triggered an expansion just over a year later, with Blackbelly Butcher: Boulder's only whole animal, artisanal butcher shop and sole independent retailer licensed to make and sell its own cured and fermented meats. The shop also offers an expansive selection of house-made and local provisions, as well as weekday breakfast and lunch. Here, Blackbelly butchers have the space to break down whole animals on a daily basis, to store and use in their entirety for all aspects of the business: the main restaurant, meat counter, breakfast and lunch menu, catering, and events. This all happens in an open kitchen, for guests to watch, interact and learn.

Blackbelly works exceptionally close with local ranchers, going steps further than simply receiving and butchering whole animals. The team contributes to research and development, feeding programs, and other conditions that ensure the final product maintains the highest standards of quality, with low quantity production. Further, the two primary suppliers of Blackbelly’s meats – family-run, Carter Country Meats and Boulder Lamb & Meats - have always applied organic standards to their practices, but they have taken recent steps to deepen their commitment by investing in official organic certification from the USDA.

For its produce, Blackbelly primarily sources within a few miles of the restaurant. A few examples are Oxford Farm, Red Wagon Farm, Isabelle Farms, Cure Farms, and Two Hound Farm.  These farmers provide an amazing example of Colorado’s bounty. This in turn affects the menu decisions Chef Hosea makes on a regular basis.

 
 

Ian Reusch is the Director of Operations at Blackbelly and Santo

Ian is responsible for day- to- day leadership and oversight of all aspects of the organization. Prior to joining Blackbelly, Ian built his food, beverage and hospitality experience in Washington D.C. and Boston, MA. He has a passion and keen knowledge of the world of beer, which began early in his career as an Assistant General Manager at Boston Beerworks in 2003. This training gave Ian the basic foundation for varietals and corresponding flavors, that propelled him to carve out a focus on craft beer as he continued his path. In 2009 Ian moved to Washington D.C., to join prestigious Art and Soul restaurant as a Manager, assisting in executing the southern hospitality fine dining vision of celebrity Chef Art Smith. Here he came to understand the intricacies of large-scale hotel chain system management. He also grew his learning curve for wine, and further developed a finesse for attending to high end celebrity clients, senators and congressmen. The experience he gathered elevated Ian further, to sister restaurant Rustico, to revitalize the concept with a special focus on his very passion: craft beer. His continued desire to pursue the subject matter subsequently led him to work with award-winning Beer Director Greg Engert at revered Birch and Barley in D.C. Here, Ian continuously educated his staff on over 600 changing selections, while pairing the program with award-winning Chef Kyle Bailey's James Beard nominated cuisine; ultimately creating one of the top dining destinations in Washington. In 2014, Ian made the long-desired move to Colorado. Ian continues to uphold the highest standards of excellence for the beverage program at Blackbelly, while applying management experience he has gathered over years of leading hundreds of restaurant workers, and multiple teams, with a variety of backgrounds, skill sets, and ambitions. He will continue to make a profound impact on the success of the business and our future growth.

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Chef Hosea Rosenberg is the Chef and Owner of Blackbelly.

Hailing from Taos, NM Chef Rosenberg's culinary path began while earning a degree in Engineering Physics at the University of Colorado. Quickly, he realized his work in the kitchen was his true passion, and he moved rapidly through the ranks as a young cook. After studying under established chefs like Wolfgang Puck, Kevin Taylor, and Dave Query, Rosenberg landed chef positions at Boulder's Dandelion Restaurant in 2001and Jax Fish House in 2004.  His competitive work ethic combined with the experience he had gained, pushed Chef Hosea to achieve national culinary fame as winner of Bravo TV's Top Chef, Season 5, in 2009. By 2011, Hosea launched, 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 in East Boulder,  expanding further into the space next door in 2016 with Blackbelly Butcher. 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."

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 within 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 expanding 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 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. 

 
 

Brad Daniels is the Executive Chef of Blackbelly.

Brad discovered his interest in cooking at a young age, admittedly through playing hooky from school to watch the Emeril show, and replicating what he saw on TV for his family. Once he was in college his focus was on baseball, playing Centerfield for SUNY Albany, but, after graduation he realized he had been more jazzed about the jobs he held between school semesters than he was with his athletic experience. Back home in Philly he began to build his hands- on F&B training, but, it was his move to New Palz, NY and ultimately his time the Culinary Institute of America, that impacted the trajectory of his career. Little did he know then, being in the mountains of upstate New York, surrounded by farms and foragers was foreshadowing an eventual move to a grander mountain range in the Rockies. In the years after school, Brad’s culinary education continued in kitchens around the eastern U.S. He completed his externship as the amuse cook at the esteemed Mario Batali restaurant, Del Posto, in Manhattan, and returned as a Catering Chef after a brief time in Key West, FL. While in the Keys, Brad worked for A&B restaurant group learning his way around every fish imaginable – and a wood burning grill.  He eventually moved back to New York, making his way upstate again, this time to Peekskill where he became a Butcher at Birdsall House. Here he made sausages and charcuterie, and also found a sincere appreciation for working directly with local farmers and ranchers. Eventually Brad was ready to move back home to Philly to be closer to family, and started working for James Beard award- winning Chef Marc Vetri, at Osteria. He started on the pasta station, and only a year later became a Sous Chef. By his third year with the restaurant he became their first ever Chef de Cuisine. As Vetri added concepts to its restaurant family, Brad eventually was promoted to Culinary Director across all operations. He held this position for over a year and a half; however, craving a lifestyle change and an upgrade in his natural surroundings, Brad and his wife headed west to Boulder, CO and into the kitchen of Blackbelly.  Now, Brad is able to combine all of his skills and interests - working with local purveyors; heading an unparalleled whole animal butcher program alongside Nate; and enjoying the freedom to change up his menus guided by  what is in season. Brad is an accomplished Chef, and a contributing force to the rising culinary talent pool in Colorado.