Born and raised in Boulder, Colorado, Jerrod Rosen has hospitality in his blood. His greatgrandfather, Morris Klausner, opened the Golden Rule Dry Goods in 1922, just seven blocks from today’s Rye Society location. Additionally, his great-grandmother opened Rosen's Kosher Café in 1925, his father's parents ran several Rosen's Grocery stores in the 1930's, and his maternal grandfather owned The Oasis Restaurant in the 1960’s– all in Denver. Jerrod learned the restaurant business at several of Boulder’s top restaurants. After earning his degree from the Leeds School of Business at CU, he graduated from NYC's prestigious French Culinary Institute with degrees in both Culinary Arts and Restaurant Management. Jerrod went on to work with Thomas Keller at three Michelin-starred Per Se, and later with hospitality guru Danny Meyer at the award-winning Tabla Restaurant in New York City. In 2007, Jerrod became Manager of Nizza Restaurant in New York City where he oversaw all aspects of the restaurant’s opening and operations. He was also the opening GM of Colt & Gray Restaurant in Denver when it was voted one of Denver's Best New Restaurants by 5280 Magazine, AGM at Anchor and Hope in San Francisco, and manager of David Burke’s Primehouse in Chicago. Most recently, he helped open The Pump Room in Chicago within Ian Schrager’s Public Hotel with Executive Chef Jean-Georges Vongerichten. Eventually, Jerrod’s leadership experience and passion for Hospitality led him to establish KG Consulting, a division of Kudan Group focused on assisting restaurateurs in the opening, operation and selling processes of a restaurant. Through KG, he was involved in a wide range of consulting services, including business branding, lease negotiation, development, openings, expansion, hospitality management and revenue analysis.