Chef Richard Blais, a recipient of Gayot Guide's 'Top Five Rising Chefs of 2005,' has appeared on BRAVO's 'Top Chef: Chicago,' and the Food Network's 'Iron Chef America,' and also featured in Sports Illustrated, The New York Times, and Food & Wine Magazine.
He graduated from the Culinary Institute of America in Hyde Park, NY, and has worked with some of the world's best chefs and studied in world-class restaurants ranging from The French Laundry to El Bulli.
In 2003, he opened the eponymous BLAIS. In 2005, he led One Midtown Kitchen to a rare four-star review in the Atlanta Journal-Constitution. Richard's unique approach has drawn a wide variety of interest from both local and national media.
Trail-Blais, Richard's creative consulting company, focuses on concept and product development and ideation. A current project is the modern hamburger concept called 'Flip'. Blais is also consulting and developing concepts for other companies throughout the U.S.
He resides in Atlanta with his wife, Jazmin, their daughter, Riley and their two Weimaraners.