Richard Blais

Richard Blais cemented his place in the culinary world after winning Bravo’s highly competitive Top Chef: All-Stars in 2011, following his runner-up finish on Top Chef Season 4. His extensive professional training includes earning an AOS in culinary arts from The Culinary Institute of America, completing a fellowship in the fish kitchen, and gaining invaluable experience under acclaimed chefs such as Thomas Keller at The French Laundry, Daniel Boulud, and Ferran Adrià at elBulli, alongside a significant stint at Chez Panisse. In 2000, Blais relocated to Atlanta, Georgia, to manage his own restaurant, Fishbone, and subsequently founded Trail Blais, a culinary company providing consulting, design, and operational services to various eateries. This period also saw him sign a cookbook deal with Clarkson Potter in July 2011.

Looking ahead, 2024 is a pivotal year for Blais, marked by a significant partnership with Hyatt Regency in Scottsdale, Arizona, to curate new dining experiences. This collaboration includes the opening of Kestrel, A Richard Blais Kitchen + Lounge at Indian Wells Golf Resort, in 2024, with two more highly anticipated concepts, Tiki Taka and La Zozzona, scheduled to open at the Grand Hyatt Scottsdale Resort by the end of 2024.