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