RESTAURANT

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 was quickly  identified as an acclaimed dining destination and top retailer in Colorado. Since that time, Blackbelly Market & Butcher has been remodeled, doubling in size, and an outpost of Blackbelly Market opened in Denver in 2024.

To date, Chef Hosea has earned numerous accolades including Best Chef Denver International Wine Festival, Guest Chef at the James Beard House, a James Beard Award Semifinalist for Best Chef Mountain Region, and he was recognized by the United States Small Business Administration as a "business owner inspiring the entrepreneurial spirit of the nation."

A 7% Kitchen Support Fee is added to every full-service check across our company. Unlike simply increasing menu prices, which primarily increases gratuities for front-of-house staff while also raising guests' overall dining costs, this fee allows us to simply provide direct additional compensation to our hourly kitchen team. 100% of the Kitchen Support Fee is distributed to our hourly back-of-house staff.

This approach helps reduce the longstanding wage gap between front- and back-of-house employees, complies with state regulations governing tip distribution, and supports a healthier, more sustainable workplace.

Any additional gratuity you choose to leave is entirely optional and is distributed to our front-of-house service team.

If you have any questions about this policy, please contact Chef/Owner Hosea Rosenberg at hosea@lpiggy.com.