Meet our creative team

Each individual member of the team brings special qualities to the Rosendales experience, and their roles are vital to the synergy of the team, here at Rosendales.

Executive Chef – Richard Rosendale
Born in Pennsylvania, Chef Rosendale's Classical Training has taken him to Northern Italy, Germany, Luxembourg, Switzerland and some of the finest kitchens in the United States. His traditional schooling included a rigorous six-year apprenticeship under several Certified Master Chefs that resulted in very little time off. Chef Magazine recently referred to him as "A New Breed of American Chefs"…. an amalgam of different generations and philosophies from within the industry. Also, he is the former Chef de Cuisine of the Prestigious Tavern Room Restaurant at the Greenbrier Resort in White Sulphur Springs, WV. The restaurant received numerous accolades and awards under his watchful eye. His duties there also included assisting in the supervision of 165 Chefs and 2,000 employees.

Chef Rosendale was also the youngest member of Culinary Team USA since the team's inception, and was one of only five chefs who represented our country in the 2004 World Culinary Olympics in Erfurt, Germany. The team ranked number one in the world for the hot kitchen out of 32 countries. Recently, Chef Rosendale has been appointed Team Captain of the 2008 Culinary Olympic team. Also, he has been featured on several TV Food Network Specials. No stranger to competition, Chef Rosendale has amassed over 40 national and international medals, including a very rare perfect score at the international level. Chef Rosendale was also recently awarded the Presidential Medallion by the American Culinary Federation for his contributions to the Culinary Arts. His most recent accolade was receiving the 2005 Chef of the Year in San Antonio, Texas.

In addition to cooking high caliber American cuisine, Chef Rosendale is also a certified professional Ice Carver. He has carved pieces ranging from 1 to 50 block creations. Also, during his career he has cooked for many different celebrities and supervised meals for U.S. Congress and the President of the United States. Currently he is the youngest chef to be on active status to take the C.M.C. exam.

Chef De Cuisine – Bryan M. Skelding
Graduating from Madison Area Technical College in Madison, Wisconsin, Bryan earned an Associates Degree in Culinary Arts in 1999. Following graduation, Bryan journeyed to Hawaii to work at the Royal Hawaiian Hotel with Executive Chef Tom Wong, C.E.C. After a year of employment, Tom sent Bryan to work with Hartmut Handke, C.M C., at Handke's Cuisine in Columbus, Ohio. Bryan assisted Chef Handke for nearly two years as his lead cook.

In 2002 Bryan traveled to White Sulphur Springs, West Virginia, and joined the Greenbrier culinary brigade. It was there he met and worked with Chef Rosendale in the Tavern Room as lead Chef. The following season, Bryan was promoted to Saucier under the direction of Chef Peter Timmins, C.M.C. After a year and a half in the main kitchen as Saucier, Chef Timmins promoted him to Sous Chef. For the last two years, Bryan has been the Chef de Cuisine of Sam Snead's Restaurant at the Greenbrier.

In January of 2007, Bryan joined Chef Rosendale in Columbus, Ohio, as the Chef de Cuisine at Rosendales.

Sous Chef – Edward Tancredi
Born in Cleveland, Ohio, Chef Eddie Tancredi graduated from the Pennsylvania Culinary Institute in 2003, earning an associate's degree in Culinary Arts. While attending school, Eddie was a member of the hot food team, which took second place in the states. Upon graduation, Eddie was named Salutatorian of his class and was also honored by receiving the Academic Brillat-Savarin medal through Chaine Des Rotisseurs.

Eddie's next move was to the Greenbrier in White Sulphur Springs, W.V., where he honed their extensive three-year apprenticeship program under the direction of Chef Peter Timmins, CMC. While learning and striving for perfection daily, Eddie earned 15 ACF medals, along with taking first place, Best of Show in 2006 at the national convention in Philadelphia. After successfully graduating from the Greenbrier apprenticeship program, Eddie traveled staging at the Fat Duck in London, Hotel Konigshof in Munich, Germany and Lola's in Cleveland, Ohio, under Iron Chef Mike Symon. In 2007, Chef Tancredi joined the Rosendales team in Columbus, Ohio.

Restaurant General Manager – Raymond Ramos
Raymond Ramos joins the Rosendales Team as the General Manager of Rosendales. A native of Ohio, Raymonds first career path led him through the military. There he honed a sound work ethic and learned the value of discipline in getting things done the right way. Afterward, Raymond, confident and resolute, landed at the doors of the prestigious Greenbrier Resort in White Sulphur Springs, West Virginia. Raymond's hard work and sharp personality moved him up the ranks very quickly, eventually supervising a team of 175 employees. The Greenbrier, a five-star resort, was the perfect training ground for Raymond to thrive and immerse himself into a culture synonymous with guest service. From guests numbering two to two-thousand, the Greenbrier offered a level of service difficult to parallel. Raymonds knowledge is invaluable to his new venture in Columbus, Ohio.

Having a keen interest in Chef Rosendales constant innovation and vision for Rosendales, Raymond jumped at the opportunity to join the team. Raymonds rapid acceleration through the ranks of the hospitality industry speaks volumes about his unique qualities.

Sommelier – Chris Dillman
A Columbus native, Chris Dillman began working in the restaurant business for the Milano family when he was just 15. After receiving a degree in Entomology from the Ohio State University, Chris continued to work in restaurants while extensively studying wine on his own. Chris' love of wine was fed when he worked at the venerable Refectory restaurant in Columbus. Later, he honed his management and wine skills, developing an acclaimed wine list for the Burgundy Room in the Short North. Chris was awarded a Wine Spectator Award for his first wine list at the Burgundy Room, and every year thereafter. After steering the Burgundy Room for over three years, Chris returned to the Refectory. He met Rich Rosendale through a mutual friend and eventually the two realized they shared a vision for a new dining experience in Columbus.

Known for his ability to get people to try something new, Chris has a passion for educating his guests and has a knack for finding everyone's new favorite wine. A tireless worker with a seemingly endless capacity for information, Chris brings a wealth of wine knowledge and a dedication to providing excellent service and perfect pairings.