Executive Chef and Owner Hosea Rosenberg is the culinary force and founder of Blackbelly and Santo restaurants, located in Boulder and Denver, CO. Celebrated for his dedication to seasonal ingredients, responsibly sourced meats, and bold flavors, Rosenberg honed his skills early in his career under culinary giants like Wolfgang Puck, Kevin Taylor, and Dave Query. He earned national recognition after winning Bravo TV’s Top Chef, Season 5, in 2009. Since then, he has cultivated Blackbelly from a small catering operation with a food truck and farm into a full-service restaurant, butcher shop, and market (2014). In 2017, Rosenberg further enriched Boulder’s dining scene with SANTO, a heartfelt tribute to the flavors of his Taos, New Mexico upbringing. Expanding his footprint beyond Boulder, Rosenberg opened Blackbelly Market Denver in 2024, which focuses primarily on the craft of house made charcuterie, salami, salumi, and deli meats; along with gourmet grocery goods, provisions, and counter service breakfast and lunch. Coming in the summer 2025, a new location of SANTO will open in Terminal C of the Denver International Airport. Chef Hosea has received multiple additional accolades: from the Denver International Wine Festival, to the prestigious James Beard House with several guest chef appearances; and he has been celebrated by the U.S. Small Business Administration for inspiring the entrepreneurial spirit of the nation. Further underscoring his commitment to sustainable practices, Blackbelly has received a Michelin Green Star for sustainable gastronomy, and, both Blackbelly and SANTO are distinguished as Michelin-recommended restaurants.