American chef Richard Blais was born on February 19, 1972 in Uniondale, New York. Aside from earning fame by emerging as runner-up on season four of Bravo's hit series Top Chef, he has earned several accolades and continued his career.
Training for years, Blais received an AOS in culinary arts from The Culinary Institute of America. He studied under chefs Thomas Keller, Daniel Boulud, and Ferran Adria, as well as numerous famed restaurants. Soon he was named one of Gayot Guide's "Top Five Rising Chefs", in addition to appearing in publications like Sports Illustrated, The New York Times, and Food & Wine Magazine. He soon developed his own cooking style, using modern cooking methods and a personal viewpoint on classical cuisine.
In 2001, he became Executive Chef at Fishbone in Atlanta and later opened his very own BLAIS. When this venture failed, he focused on other endeavors and led One Midtown Kitchen instead. He soon found his way to Top Chef, even working for it after his stint. He joined season 4 contestant Andrew D'Ambrosi for a Cooking Demonstration in Union Square aboard the Top Chef Bus and even appeared in the final challenge of the show's fifth season. In August 2009, he was seen on Top Chef Masters and was soon asked to participate in Top Chef: All Stars in 2010. Also that year, he began hosting his own program on the Science Channel called Blais Off. He even endorsed a product known as the Sous Vide Supreme, which is a water oven used in "molecular" kitchens worldwide.
- His wife Jazmin Zepeda gave birth to their first child, daughter Riley Maddox Blais, on May 29th 2008 weighing 7 lbs, 9 oz and 21 inches long.