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The Daily Dish Top Chef

Richard Blais Is Down to 160 Pounds After His 6-Week Challenge: "I'm More Fit Than Ever"

Bravo's Top Chef alum Richard Blais is all about the teamwork and "positive vibes."

By Alesandra Dubin
Chef Richard Blais

Richard Blais just keeps rolling toward his ambitious — and inspiring — lifestyle goals. The Bravo's Top Chef alum and Top Chef: All Stars winner revealed to his social media followers that he'd made diet changes and lost significant weight through the Whole Life Challenge, a structured program with the goal to help people focus not just on diet and exercise — but other important lifestyle facets like stretching, hydration, and adequate sleep. 

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Earlier this summer, he invited fans to join him on the challenge that kicked off in July, following along with his Whole Life Challenge team "Team Trail Blaisers." (He even got Carla Hall on board!)

Well, that challenge has recently wrapped up, and The Feast caught up with Chef Richard over email to ask how it went. In short? It was a huge success. 

"We just wrapped our latest six-week WLC challenge! Hundreds of people were on the team and we hope thousands will join us in Late September on our TrailBlaisers team," he told us. "I’m down to 160 pounds, training for the marathon, and just trying to create positive vibes!" 

"As far as progress, I’m more fit than ever, having completed a performance level [top tier of three for difficulty]," he told us. "I’m currently training for my sixth NYC Marathon and all is well!"

Chef Richard Blais

He told us he'd been as high as 230 pounds in the past — about a dozen years ago. So his current weight represents an incredible 70-pound loss, with 20 to 25 pounds lost since doing the Whole Life Challenge, he estimates.

And yes, he's serious about recruiting you, too. 

"Our next challenge starts in late September for Whole Life Challenge and we would love to see some more Bravo fans join team TrailBlaisers," Chef Richard told us via email. "All they need to do is register and then join our team!"

So, ho's in?

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