About

Santo is inspired by Chef Hosea Rosenberg’s childhood home, Taos, New Mexico. A full-service restaurant serving his spin on seasonal, modern Northern New Mexican fare; Santo brings to life the vibrant eating and drinking culture of the region with authenticity. The menu, written in collaboration with Chef Arun Moghe, combines classic cuisine - regional spices, chiles and techniques - with a local approach to sourcing meats and produce.

 
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Hosea Rosenberg — Executive Chef & Owner

Hosea Rosenberg is the Executive Chef and Owner of Santo, his second restaurant concept located in Boulder, CO. In 2011, he started Blackbelly; originally as a boutique catering operation with a farm and food truck. The business eventually evolved into an acclaimed restaurant in its brick- and- mortar location in 2014, followed by the opening of Boulder's only independent whole animal butchery, Blackbelly Butcher. Rosenberg's menus always highlight seasonal ingredients and utilize responsibly raised animals, with flavor being paramount. 

The Chef's culinary path began while earning a degree in Engineering Physics at the University of Colorado. The jobs he held in multiple restaurants as a means to pay for school helped him discover that his life's passion was in the kitchen. During his formative years, he trained under established chefs such as Wolfgang Puck, Kevin Taylor and Dave Query. This experience and his competitive work ethic prepared him to achieve national culinary fame as the winner of Bravo TV's Top Chef, Season 5, in 2009. To date, he has achieved numerous accolades such as: Best Chef of Denver International Wine Festival, Guest Chef at the James Beard House in NYC, and he was recently recognized by the U.S. Small Business Administration as a business owner inspiring the entrepreneurial spirit of the nation. 

 
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Ian Reusch — Director of Operations

Ian is responsible for day- to- day leadership and oversees all business and front- of- house responsibilities for Blackbelly and Santo. Ian built his food, beverage and hospitality experience in Washington D.C. and Boston, MA. He has a passion and keen knowledge for the world of beer, which began early in his career as Assistant General Manager at Boston Beerworks in 2003. This training gave Ian the foundation for varietals and corresponding flavors, propelling him to carve out a focus on craft beer as he continued on his path.

In 2009 Ian moved to Washington D.C., to join prestigious Art and Soul restaurant as a Manager, working for celebrity Chef Art Smith. The experience he gathered elevated Ian further to its sister restaurant, Rustico, to revitalize the concept. He eventually moved on to revered Birch and Barley in D.C. Here, Ian continuously educated his staff on changing selections of over 600 beers, while pairing the program with award-winning Chef Kyle Bailey's James Beard-nominated cuisine; ultimately creating one of the top dining destinations in Washington.

In 2014, Ian moved west to Colorado and joined the team at Blackbelly. He continues to uphold the highest standards of excellence for beverage and hospitality across the organization, now including Santo, and is key to the continued development of the business.

 
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Arun Moghe — Chef de Cuisine

Arun found his love for cooking while working in New York City between college semesters at Syracuse University. During the summers, he worked at a number of Danny Meyer restaurants, including Gramercy Tavern, but spent most of his time in the demanding and fast-paced kitchen of the original, legendary Shake Shack in Madison Square Park. After graduation, Arun moved to Colorado to be closer to family. It was here that he realized working with food was what he was meant to do. He quickly made new friends on the same culinary trajectory and started a farm-to- table pop up concept within Caffé Sole in Boulder. Arun’s desire to broaden his repertoire and refine his culinary skills lead him to apply for a position at Blackbelly working under Chef Hosea Rosenberg when the restaurant opened in 2014. Starting out at the bottom, making breakfast burritos and lunch sandwiches, Arun worked relentlessly through every station at Blackbelly, ultimately becoming Executive Sous Chef. Arun is now leading the kitchen as Chef de Cuisine at Santo. He is certainly one to watch as a young rising culinary star in the Denver/Boulder area.