Hosea Rosenberg

Colorado Chef, Hosea Rosenberg is the winner of Top Chef New York. Rosenberg is the executive chef at Jax Fish House in Boulder, Colorado, and has worked in the past under Wolfgang Puck, Kevin Taylor and Sean Yontz.Jax Restaurant: Our Chef: Hosea Rosenberg

Hosea Rosenberg and sixteen other competitors kicked off the fifth season of Top Chef together in New York City. Challenge after challenge, Rosenberg avoided elimination, often only by the skin of his teeth. During the "Last Meal Challenge" he managed to impress with his own spin on shrimp scampi, which allowed him to go on to the first half of the final round. During the break before the finale, Rosenberg studied up on New Orleans and creole cooking which gave him the extra edge he needed to land a coveted spot in the season finale.

During the finale he won the upper-hand in a last-minute appetizer challenge in which the cheftestants were required to use one of three New Orleans dishes, red snapper, crab or alligator. Rosenberg used the snapper, gave Carla Hall the crab and Stefan Richter was left with the alligator. In the end, the judges panel felt that Rosenberg's overall contribution was more well-rounded than his fellow chefs, and he was proclaimed as the winner.

Bravo TV's Top Chef is a reality cooking series that takes the best of the best in culinary arts from all over the world and pits them against one another in the kitchen. Each new season takes place in a different city, which often dictates the nature of the cooking challenges issued by hostess Padma Lakshmi and judged by Tom Colicchio, Gail Simmons and a celebrity guest judge. Each episode begins with a "Quickfire Challenge" that grants the winner either immunity from elimination or an extra advantage in the "Elimination Challenge." The judges panel chooses one chef as winner of the "Elimination Challenge", and the chef with the poorest performance for that challenge is eliminated.

Top Chef contestants are in competition for a $100,000 prize, meant to be used as seed money to start a new restaurant and are given a featured spread in Food & Wine magazine.