Richard Blais is a successful chef, restaurateur, James Beard nominated cookbook author and television personality. Perhaps most recognizable as a regular judge on Bravo’s “Top Chef” and the winner of “Top Chef All-Stars,” Blais grew up on Long Island working as a “poissonier” at McDonald’s. It was here where he first dabbled in deconstruction in cuisine, serving filet-o-fish sandwiches sans top bun. Blais went on to graduate from the Culinary
Institute of America and train at The French Laundry, Daniel, Chez Panisse, and el Bulli.
Blais currently owns and operates Trail Blais, a forward-thinking culinary company that has consulted on, designed, and operated popular eateries including multiple outposts of Flip Burger Boutique. In San Diego, where he currently resides, Blais is a partner at the popular Juniper & Ivy and Crack Shack restaurants, which will be expanding to four locations in the coming months.
Blais’ second cookbook, So Good, was released May 16, and his new television show, Man vs Master, will debut on the FYI Network in the fall.
He resides with his wife Jazmin and their two daughters Riley and Embry. When not behind the stove, Blais may be found training for his next marathon, working on his next cookbook, or cheering on his favorite English Premiere League soccer team.
