Restaurant Spotlight: Rosewood Grill Hudson
Tucked in the century-old turners mill building, Rosewood Grill is the place to see and be seen in Hudson.
When Hospitality Restaurants’ partners walked through an abandoned building previously known as Turner’s Mill, it was obvious that this unique structure had untapped potential. Although the previous owners had run a well-known restaurant, there needed to be change in the layout to modernize it. Built in 1854 as a lumber mill, the building had great bones with its mammoth quarry stone foundation and rough-hewn beams, but a new kitchen addition was needed to take the restaurant to the next level.
After a year and a half devoted to planning and construction, this historic property took on its new identity. Rosewood Grill opened in late 2009 to rave reviews and the Hudson community has supported it with an incredible sense of loyalty ever since.
Sharon Vuraich, General Manager
Sharon Vuraich, General Manager
Sharon began her restaurant career as a teenager and started with Hospitality Restaurants in the late 90’s. She was instrumental in the opening of Blue Point Grille, assisting in designing the wine program. Her alter-ego passion is fashion, which took her from the restaurant world to college, earning a degree in Fashion Merchandising at Kent State. She pursued a retail career after graduation, but her natural affinity for hospitality couldn’t keep her far from the hospitality industry. Once her beloved daughter Rayna was becoming a teen, Sharon needed more flexible work hours. She made a career switch back and re-joined HR to open Rosewood Grill in 2009. As General Manager, her energy is boundless, her dedication to service unwavering and the natural fashion sense she brings to Rosewood’s special events is extraordinary. Sharon is truly the face of Rosewood Grill Hudson.
Steven Brozak, Executive Chef
Steven Brozak, Executive Chef
Steven Brozak is a Hospitality Restaurants success story. The “promote from within” credo that our company has lived by has served us well and Steven is truly a testament to that. Like many, he started in an hourly kitchen position as was quickly promoted to various stations in the back of the house. To satisfy his insatiable thirst for knowledge, he jumped at the opportunity to assist in multiple restaurants and gained invaluable experience at each stop. While supervising at Salmon Dave’s and Blue Point Grille, he honed his skills working with seafood in a variety of applications. He was entrusted with expanded responsibilities along the way and quickly became Kitchen Manager, then Sous Chef. When the opportunity to take over Rosewood Hudson’s kitchen was offered – Steven didn’t hesitate to accept – we’re ecstatic that he did!