Chef Richard Blais has become one of the most recognizable faces in food television. He is known for his inventive cooking style and for his time on “Top Chef.” From his start in fast food to fine dining and national TV fame, Blais has carved out a unique path in the culinary world. Here are five fast facts to know about the ”Next Level Chef” judge and mentor.
1. Blais Got His Start at McDonald’s
A world-renowned chef getting their start at McDonald’s? Yes, that’s what happened for this celebrity chef.
Blais told Mashed that he worked at a McDonald’s on Long Island when he was 14 years old. He said that while employed there, he was able to learn the fundamentals of kitchen work.
This was the first step in his eventually attending the Culinary Institute of America. While it’s an unlikely beginning, it has become part of his story. It shows how far he has come in the culinary world.
2. From Runner Up to Champion
Many people discovered Blais during his run as a contestant on “Top Chef.” He first competed on the show during season 4, which took place in Chicago.
Blais became a fan favorite during that season. He was known for his creativity and technical skill. However, being a fan favorite doesn’t lead to a win. He ended up finishing in second place behind the winner, Stephanie Izard.
Richard then returned to the show in 2010, competing in “Top Chef: All-Stars.” It was during this competition that he redeemed himself. He won that season and solidified his place among the show’s most memorable winners.
3. He’s a Fixture on Food TV
While Blais was discovered during his time on “Top Chef” on Bravo, he has gone on to build a pretty strong presence on television. He has appeared on shows like “Iron Chef America,” “Guy’s Grocery Games,” and “Tournament of Champions.”
Currently, you can find Blais serving as a mentor and judge on “Next Level Chef” on FOX. He has a quick wit about him, along with deep culinary knowledge. This has helped make him a go-to personality across multiple networks.
4. He’s a Restaurateur & Author
It’s not just all about being a TV personality for Blais. He’s also been behind several successful restaurants, including Juniper & Ivy and The Crack Shack, both located in San Diego, California.
Blais has also tried his hand at being an author. He has written several cookbooks, including “Try This at Home,” which focuses on making restaurant-level creativity more accessible to everyday cooks. All of his work reflects a bigger mission: he wants to make food more fun, inventive, and less intimidating.
5. His Family Life & Marathons
On the personal life side of things, Richard married his wife, Jazmin Blais, in 2006. They have two daughters together, Riley and Embry. Speaking of cookbooks, Richard and his wife have authored a cookbook together, called “Plant Forward: 100 Bold Recipes for a Mostly Healthy Lifestyle.”
That “mostly healthy lifestyle” theme moves over to his personal life. Blais is a very active man, having run multiple marathons. He ran the ING New York City Marathon for Alliance for a Healthier Generation in November 2011. He has gone on to run four other New York City Marathons since then.
