Blackbelly Catering – Boulder, CO

November 2017 - February 2018

Chef Hosea and I worked together for the Big Red F Restaurant Group and also competed against one another on Season 5, Top Chef in New York City. We have been colleagues and friends since I moved to Boulder in 2003.

Over the years we have worked together on different culinary projects. In November of 2017 he was on the hunt for a new Catering Chef while he was busy opening Santo in Boulder, Colorado. He needed help leading his catering team during the busy holiday season and assistance finding a new Catering Chef to lead Blackbelly year round. I assisted in menu development, leading events, prepping the food for events, and training the new Chef who would further lead the team.


About Blackbelly

  • Blackbelly was founded as a premier boutique catering and event company, by Chef Hosea Rosenberg in 2011.Blackbelly prides itself on its exceptional hospitality, while providing the best quality food for your event, whether it be a private dining experience, a client meeting, happy hour or your wedding day. Their award winning catering team brings all of the experience necessary to make any event a success – from choosing the right venue, customizing a menu, and everything in between.

  • 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: Boulders 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.

Melissa Harrison