Richard Blais
| Richard Blais | |
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| Born |
February 19, 1972 Uniondale, New York, United States |
| Education | The Culinary Institute of America |
| Website | RichardBlais.net |
| Culinary career | |
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Richard Blais (born February 19, 1972) is an American chef, television personality, restaurateur and James Beard-nominated author. He is perhaps most recognizable for his win on the reality cooking show Top Chef, and is known for his innovative 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 and has been a recurring judge in season 12 (Boston) and Season 13 (California).
Blais was born in Uniondale, New York. He received an AOS in culinary arts from The Culinary Institute of America and has studied under acclaimed chefs Thomas Keller, Daniel Boulud, and Ferran Adrià.
A native New Yorker, Blais relocated to Atlanta, GA in 2000 where he founded Trail Blais, a creative culinary company that has consulted on, designed and operates some of Atlanta’s most popular eateries, including FLIP Burger Boutique, which now has numerous locations in Atlanta, Nashville, and Alabama.
In February 2013, he released his debut cookbook, Try This at Home: Recipes From My Head to Your Plate, which reveals a simplified approach to adventurous cooking and offers new flavor combinations 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 in San Diego, California, his first West Coast venture, where he showcases an innovative approach to California cuisine. He most recently opened Crack Shack, a fried chicken fine-casual concept, where he serves up an elevated take on fried chicken sandwiches, salads, sides and more. Crack Shack has multiple locations in San Diego, Encinitas, Orange County and soon, Los Angeles.
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