Jax Restaurant | Our Chef

Jax Boulder Chef: Hosea Rosenberg

Jax Boulder Chef Rosenberg

Hosea Rosenberg, originally from Taos, New Mexico, fell in love with the culinary arts while attending the University of Colorado. From there he began to devote his time and career to cooking. Past positions include cooking for Wolfgang Puck and serving as the chef of Dandelion Restaurant in Boulder where he specialized in Contemporary American Cuisine. After leaving Dandelion, Rosenberg focused on Spanish cuisine as the chef of Triana Restaurant.

Hosea first joined the Big Red F Restaurant Group as Sous Chef at Zolo before moving to Jax Boulder in January, 2004. While being at Jax, Hosea has accomplished a great deal. In the last year he has won the Flatiron Chef Competition six times, a local spin-off of the Iron Chef found on the food network; and recently his team of six chefs from Boulder beat six chefs from Denver in the Boulder vs. Denver competition. Hosea's recipes can also be found nationally. EPIC ROOTS features several of his recipes including, Tilapia Tacos with Mache and Grilled Nectarine Salsa or Barbecued Pork Chops with Ginger Peach Sauce (visit epicroots.com)

As Hosea says, "I couldn't be happier at Jax, one of my favorite things to do is work with fresh fish. The thousands of customers that joyfully sit down at the tables night after night awaiting the delicious treats he brings out of the kitchen couldn't be happier either.

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Jax Fish House gets 100% of its electricity from wind