Richard Blais
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| Born | February 19, 1972 Uniondale, New York, United States |
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| Education | The Culinary Institute of America |
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Current restaurant(s)
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Television show(s)
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| Official website | |
| http://www.richardblais.net | |
Richard Blais (born February 19, 1972 in Uniondale, New York) is an American chef. He currently resides with his wife Jazmin in Atlanta, Georgia, and has two children, Riley Maddox and Embry Lotus. He received an AOS in culinary arts from The Culinary Institute of America and has studied under chefs Thomas Keller, Daniel Boulud, and Ferran Adrià. Blais has also studied in numerous famed restaurants, including Chez Panisse. He has been profiled in many publications, including Sports Illustrated, The New York Times, and Food & Wine Magazine. His cooking is known for its innovative and personal take on classical cuisine, incorporating global ingredients, modern cooking methods, and a sense of humor.[1] While using modern techniques in his cooking, Blais believes they should only complement good food: "Hopefully, molecular gastronomy is an extension of great simple ingredients, not a replacement for them."[2]
Beginning in 2001, Blais opened BLAIS restaurant to critical national acclaim. In 2005, he led One Midtown Kitchen and helped them receive a four-star review in The Atlanta Journal-Constitution.[3] His company TrailBlais is a partner in a modern hamburger restaurant, FLIP Burger Boutique.[4] Blais is also doing corporate innovation work and product endorsement for companies like Diageo and Garrett Popcorn. And as of February 2011 Blais was planning to open a new restaurant in winter 2012/2013 called The Spence in partnership with Concentrics (of One, Two Urban Licks, Tap, Parish, etc.).[5]
Blais was the winner of the television cooking competition Top Chef: All-Stars and the runner-up of the fourth season of Top Chef.
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[edit] Top Chef
Blais appeared as a contestant on the fourth season of Bravo's Top Chef.[6] He went on to become the runner-up of Top Chef losing to Stephanie Izard.
After the completion of Top Chef Season 4, Blais continued to do work for the show in the form of promotion and blogging. Blais teamed up with fellow season 4 contestant Andrew D'Ambrosi for a cooking demonstration in Union Square aboard the Top Chef Bus.[7] In addition, Blais blogs on Bravotv.com regarding the show's 5th season [8]
Blais also appeared in the final challenge of the show's fifth season, serving as the sous chef for eventual winner Hosea Rosenberg.
In August 2009, Blais appeared on Bravo's spin off, Top Chef Masters, assisting eventual winner Rick Bayless.
Blais appears on an episode of Iron Chef America (Battle Chickpea) with Top Chef: Las Vegas contestant Eli Kirshtein as his sous chef. Along with this, he makes an appearance on the same show as Iron Chef America Cat Cora's sous chef on Battles Ricotta, Grapes, and Oatmeal.
In 2010, Blais competed in Top Chef: All-Stars. He won the competition, earning the title of Top Chef by defeating Mike Isabella in the season finale, which aired on March 30, 2011.
In July 2011, Blais had signed a cook book deal with Clarkson Potter, a division of Random House. The book will be published in the fall of 2012.
In November 2011, Richard ran the ING New York City marathon for Alliance for a Healthier Generation. His first marathon, Blais finished the race at 4:31:54 pushing through the last five miles struggling with leg cramping.
[edit] Blais Off
As of December 17, 2010, Blais hosts a new show, Blais Off, on The Science Channel. According to promotional materials, he uses his scientific cooking techniques to reinvent classic foods and "takes his experiments on the road, visiting some of the most popular eateries in America."[9]
[edit] Restaurants
- Flip Burger Boutique can be found in three locations; two are in Atlanta and one is in Birmingham. The headline of an interview with Blais in QRS is "Fine dining between two buns" in quotes.[10]
- HD-1 aka Haute Doggery is a gourmet hot dog restaurant in the Poncey-Highlands neighborhood of Atlanta [11]
- The Spence is a joint venture with Concentrics Restaurants and is expected to open in Atlanta in the spring of 2012.[12]
[edit] References
- ^ BravoTV.com. "Bravo TV Top Chef Bio". http://www.bravotv.com/top-chef/bio/richard-blais.
- ^ Food and Wine Magazine. "Food & Wine Interview". http://www.foodandwine.com/articles/interview-richard-blais.
- ^ Access Atlanta. "Richard Blais". http://www.accessatlanta.com/restaurants/content/restaurants/reviews/stories/2008/06/24/home_restaurant_atlanta_blais_top_chef.html.
- ^ "Flip burger boutique". Flip burger boutique. http://www.flipburgerboutique.com/. Retrieved 2010-09-21.
- ^ Kaplan, Brad. "Richard Blais hints on The Spence". Creative Loafing. http://clatl.com/omnivore/archives/2011/08/29/richard-blais-hints-on-the-spence. Retrieved 17 February 2012.
- ^ Bravotv.com. "Season 4 Bios: Richard Blais". http://www.bravotv.com/Top_Chef/season/4/bios/index.php?cat=chef&p=richard.
- ^ Bravotv.com. "The Tour". http://www.bravotv.com/Top_Chef/season/5/photos/gallery.php?e=the_tour.
- ^ Bravotv.com. "Richard Blais's Blog". http://www.bravotv.com/Top_Chef/season/5/blogs/index.php?blog=richard_blais_1.
- ^ The Science Channel. "Sneak Peeks: Blais Off". http://science.discovery.com/tv/blais-off/. Retrieved 12 December 2010.
- ^ "Flip burger boutique". http://www.flipburgerboutique.com/. Retrieved 11 August 2011.
- ^ "HD1". http://www.savoryexposure.com/2011/09/hd1-by-richard-blais/.
- ^ Jennifer Zyman. "Chef Richard Blais Reveals New Restaurant Name: The Spence". http://atlanta.eater.com/archives/2011/08/10/richard-blais-announces-the-name-of-his-new-concept-the-spence.php. Retrieved 11 August 2011.
[edit] Resources
- Richard Blais official site
- Richard Blais' company
- Bravo TV biography
- Food & Wine interview
- Chefs Gone Wild
- Sous Vide Supreme, a Richard Blais endorsed product
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