
Richard Blais
Richard Blais is a successful chef, restaurateur, author and television personality but perhaps most recognizable as the winner of the Top Chef All-Stars, season eight in New York City. Richard graduated from the Culinary Institute of America and trained at The French Laundry, Daniel, Chez Panisse, and el Bulli. He was drawn to California in 2013 to open Juniper & Ivy. He and his California partners quickly followed that up by founding The Crack Shack: a chicken and egg dining concept. He currently owns and operates Trail Blais, a forward-thinking culinary company that has consulted on, designed, and operated multiple popular eateries across the United States. Trail Blais is currently heading up the opening of a flagship restaurant on the property of renowned golf course and hotel, The Aviara in Carlsbad, California.
Richard is the James Beard Award-nominated author of Try This at Home: Recipes from My Head to Your Plate, as well as his second cookbook, So Good: 100 Recipes from My Kitchen to Yours. He is busily working on his third cookbook due to be published in 2022. He frequently makes appearances on Guy’s Grocery Games, Next Food Network Star and Food Network Champion, to name just a few. In addition, Blais hosts two popular hospitality industry podcasts entitled Starving for Attention which provides an entertaining, behind-the-scenes look into the food industry and Food Court which pits comedians, chefs and writers against each other to settle the eons-old debates of the food world like “ketchup vs mustard.”
When not in studio or in the kitchen, Richard may be found traveling across the country performing his live Stand-Up Cooking show to enthusiastic audiences nationwide. During the pandemic, he’s transitioned to virtual shows. He resides in Southern California with his wife and two daughters.

Richard Blais
Richard Blais is a successful chef, restaurateur, author and television personality but perhaps most recognizable as the winner of the Top Chef All-Stars, season eight in New York City. Richard graduated from the Culinary Institute of America and trained at The French Laundry, Daniel, Chez Panisse, and el Bulli. He was drawn to California in 2013 to open Juniper & Ivy. He and his California partners quickly followed that up by founding The Crack Shack: a chicken and egg dining concept. He currently owns and operates Trail Blais, a forward-thinking culinary company that has consulted on, designed, and operated multiple popular eateries across the United States. Trail Blais is currently heading up the opening of a flagship restaurant on the property of renowned golf course and hotel, The Aviara in Carlsbad, California.
Richard is the James Beard Award-nominated author of Try This at Home: Recipes from My Head to Your Plate, as well as his second cookbook, So Good: 100 Recipes from My Kitchen to Yours. He is busily working on his third cookbook due to be published in 2022. He frequently makes appearances on Guy’s Grocery Games, Next Food Network Star and Food Network Champion, to name just a few. In addition, Blais hosts two popular hospitality industry podcasts entitled Starving for Attention which provides an entertaining, behind-the-scenes look into the food industry and Food Court which pits comedians, chefs and writers against each other to settle the eons-old debates of the food world like “ketchup vs mustard.”
When not in studio or in the kitchen, Richard may be found traveling across the country performing his live Stand-Up Cooking show to enthusiastic audiences nationwide. During the pandemic, he’s transitioned to virtual shows. He resides in Southern California with his wife and two daughters.
Latest About Richard

Top Chef Family Style Kicks Off with a "Dynamic" Challenge

All-Star Joe Flamm Is Very Impressed by His at Home Chef Bree Medley

Richard Blais Tries to Get His Teammate to Focus

It's Time to Cook a Dish With Eggs...Lots and Lots of Eggs

Amateur Chefs Meet Their All-Star Chefs for the Very First Time

Richard Blais and Melissa King Face off in the Kitchen
