Chef and consultant Richard Blais is best know for his appearances on Bravo’s Top Chef. After his runner-up finish on the fourth season of the show, he returned to earn the Top Chef title in the All-Star season. He has also appeared on Top Chef Masters and Iron Chef America.
Blais began his career making Filet-o-Fish sandwiches at McDonald’s. (He jokes he was the restaurant’s “poissonier.”) From those humble beginnings, he went on to complete his CIA externship field experience at the renowned French Laundry in Yountville, CA; then used that experience to land a position working for Daniel Boulud after graduating.
Now he is a chef of his own consulting company, Trail Blais, and the creative director for Dry Soda, a company that makes a new category of the beverage, which has unique flavors, is less sweet, and has only four all natural ingredients. Blais works with the company on flavor, recipe, and cocktail innovation as well as serving as a culinary ambassador for the natural soda brand.
Blais owns five restaurants: Three locations of Flip Burger, HD1 aka Haute Doggery Hot Dog Hut, and The Spence.
He became one of America’s leading chefs in “deconstructed” cuisine and molecular gastronomy, first with Blais Restaurant in 2003 and later as executive chef of Home and culinary director of Element Gastro Lounge & Food Lab, all in Atlanta.” He has entered into a relationship with Sous Vide Supreme helping to make the art of sous vide cooking approachable and affordable for the home chef. His Science Channel show Blais Off debuted in December 2010 and his new show, Burger Lab, is on the You Tube Tasted Channel.
Blais released his first cookbook, Try This at Home: Recipes from My Head to your Plate in February, 2013 and is working on developing a new restaurant concept in San Diego, CA.