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Richard Blais
Richard Blais is an American chef, television personality, restaurateur, and author. He appeared on the reality show cooking show Top Chef, and is known for his take on classic American cuisine. Blais was the runner-up for the fourth season of Top Chef and returned several seasons later to win Top Chef: All-Stars.
Blais was born in Uniondale, New York. He was adopted by his stepfather in the second grade. Blais' first cooking job was in a McDonald's on Long Island, where he learned the basics of working in a kitchen.
Blais worked at restaurants while in college; he received the 2-year AOS in culinary arts from The Culinary Institute of America. After graduation, he was invited to complete a fellowship in the fish kitchen. He has studied under chefs Thomas Keller at The French Laundry, Daniel Boulud, and Ferran Adrià. He also trained at restaurants Chez Panisse and elBulli.
Blais relocated to Atlanta, Georgia, in 2000 to run his own restaurant called Fishbone. Initially, he was unimpressed with traditionally Southern ingredients but found ways to use them in his own style. He has founded Trail Blais, a culinary company that seeks to perform consulting, design, and operational services in Atlanta eateries.
In July 2011, Blais signed a cookbook deal with Clarkson Potter, a division of Random House. On February 26, he released his debut cookbook, Try This at Home: Recipes From My Head to Your Plate, a cookbook for home cooks to reinvent classic dishes. Try This at Home was nominated for a James Beard Foundation Award 2014 in the category of Cookbook: General Cooking. Blais later opened Juniper & Ivy with Michael Rosen in San Diego, California, his first West Coast venture. He and Rosen most recently opened Crack Shack, a fine-casual fried chicken concept with multiple locations in Southern California and Las Vegas.
On May 16, 2017, Blais released his second cookbook, So Good: 100 Recipes from My Kitchen to Yours, which features 100 elevated traditional recipes designed for the home cook.
Also in 2017, Blais began hosting a weekly podcast about the culinary industry called Starving For Attention.
In 2020, Blais and iHeartRadio launched the game-show-style podcast "Food Court with Richard Blais", which features guests including celebrity chefs, actors, writers, comedians, and other podcasters debating classic food arguments.
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Richard Blais
Richard Blais is an American chef, television personality, restaurateur, and author. He appeared on the reality show cooking show Top Chef, and is known for his take on classic American cuisine. Blais was the runner-up for the fourth season of Top Chef and returned several seasons later to win Top Chef: All-Stars.
Blais was born in Uniondale, New York. He was adopted by his stepfather in the second grade. Blais' first cooking job was in a McDonald's on Long Island, where he learned the basics of working in a kitchen.
Blais worked at restaurants while in college; he received the 2-year AOS in culinary arts from The Culinary Institute of America. After graduation, he was invited to complete a fellowship in the fish kitchen. He has studied under chefs Thomas Keller at The French Laundry, Daniel Boulud, and Ferran Adrià. He also trained at restaurants Chez Panisse and elBulli.
Blais relocated to Atlanta, Georgia, in 2000 to run his own restaurant called Fishbone. Initially, he was unimpressed with traditionally Southern ingredients but found ways to use them in his own style. He has founded Trail Blais, a culinary company that seeks to perform consulting, design, and operational services in Atlanta eateries.
In July 2011, Blais signed a cookbook deal with Clarkson Potter, a division of Random House. On February 26, he released his debut cookbook, Try This at Home: Recipes From My Head to Your Plate, a cookbook for home cooks to reinvent classic dishes. Try This at Home was nominated for a James Beard Foundation Award 2014 in the category of Cookbook: General Cooking. Blais later opened Juniper & Ivy with Michael Rosen in San Diego, California, his first West Coast venture. He and Rosen most recently opened Crack Shack, a fine-casual fried chicken concept with multiple locations in Southern California and Las Vegas.
On May 16, 2017, Blais released his second cookbook, So Good: 100 Recipes from My Kitchen to Yours, which features 100 elevated traditional recipes designed for the home cook.
Also in 2017, Blais began hosting a weekly podcast about the culinary industry called Starving For Attention.
In 2020, Blais and iHeartRadio launched the game-show-style podcast "Food Court with Richard Blais", which features guests including celebrity chefs, actors, writers, comedians, and other podcasters debating classic food arguments.
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