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.
A native New Yorker, 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 elevate them in his own style. He founded Trail Blais, a creative culinary company that has consulted on, designed and operates some of Atlanta's most popular 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, an effort to make 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 with Michael Rosen in San Diego, California, his first West Coast venture, where he showcases an innovative approach to California cuisine. He and Michael most recently opened Crack Shack, a fried chicken fine-casual concept, where the menu is built around chicken and eggs. Crack Shack has multiple locations in San Diego, Encinitas, Orange County and soon, Los Angeles.
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.
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.
A native New Yorker, 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 elevate them in his own style. He founded Trail Blais, a creative culinary company that has consulted on, designed and operates some of Atlanta's most popular 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, an effort to make 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 with Michael Rosen in San Diego, California, his first West Coast venture, where he showcases an innovative approach to California cuisine. He and Michael most recently opened Crack Shack, a fried chicken fine-casual concept, where the menu is built around chicken and eggs. Crack Shack has multiple locations in San Diego, Encinitas, Orange County and soon, Los Angeles.
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.
