Hosea Rosenberg, Chef

Hosea Rosenberg, originally from Taos, New Mexico, realized that he wanted to be a professional chef while attending the University of Colorado for his Bachelors of Science in Engineering Physics.   After graduation, he began to devote his time and career to conquering his goal.  Past positions include cooking for Wolfgang Puck, Kevin Taylor and Sean Yontz, as well as serving as the chef of Dandelion Restaurant and Triana Restaurant in Boulder.

Hosea first joined the Big Red F Restaurant Group as Sous Chef at Zolo Southwestern Grill before moving to Jax Fish House Boulder in January, 2004. During his tenure at Jax, Hosea has won numerous awards and accolades:  Best Chef and People Choice of Denver International Wine Festival (2006, 2007, 2008); seven-time, undefeated winner of the Flatiron Chef Competition; Guest Chef at the James Beard House (2007) and Best Menu Item at the March of Dimes Signature Chef Event.  Jax Fish House has also been named Best Seafood Restaurant in the Denver/Boulder area since opening in 1994.  

Hosea believes that flavor is paramount.  Quality ingredients, integrity, and focus are essential to him and his food.  He loves to cook and spends most of his time in the kitchen in pursuit of perfection.  







Sheila Lucero, Executive Chef

A native of Denver, Sheila was first introduced to food and cooking by her father, an avid food lover and cook. After graduation from high school, Sheila received a scholarship to play soccer in Miami Florida. While at Florida International University playing soccer and studying biology, she indulged in her culinary cravings and explored the wonderful and varied south Florida cuisines.

Imparted with the respect and passion for food instilled in her by her father, Sheila chose to continue her education, and graduated from the Colorado Art Institute with a degree in the culinary arts. Starting out in delis and bakeries prior to and during school, Sheila discovered her love of energy and the enthusiasm kitchens can have. "It's a lot like being on the soccer field, working as a team to reach our goals." While completing her culinary education she worked as a line cook at several Denver restaurants. Sheila was part of the opening crew at Jax Fish House, Denver. She was under the guidance of select few that has helped put Denver on the national culinary map. The creative challenges brought to her as she was promoted to Sous Chef under the guidance of Dave Query and Jamey Fader.

Sheila became Chef in the summer of 2002, where she immediately made her mark be receiving the accolades of best seafood by 5280 magazine, Westword Magazine, City Search, Rocky Mountain News. Sheila has also appeared twice on 9news and is asked to participate in the city's best philanthropic events. Sheila has donated her time and talent to the Great Chefs of the West Liver Foundation, The Kidney Foundation, the Chefs up Front (S.O.S.), the Do at the Zoo, and Project Angel Heart to name a few.  In 2009 Sheila became the Executive Chef of Jax Fish House Boulder and Denver.