Richard Blais

This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these messages) This biography of a living person relies too much on references to primary sources. Please help by adding secondary or tertiary sources. Contentious material about living persons that is unsourced or poorly sourced must be removed immediately, especially if potentially libelous or harmful. Find sources: "Richard Blais" – news · newspapers · books · scholar · JSTOR (August 2023) (Learn how and when to remove this message) This biography of a living person needs additional citations for verification. Please help by adding reliable sources. Contentious material about living persons that is unsourced or poorly sourced must be removed immediately from the article and its talk page, especially if potentially libelous. Find sources: "Richard Blais" – news · newspapers · books · scholar · JSTOR (December 2017) (Learn how and when to remove this message) (Learn how and when to remove this message)

Richard Blais
Blais in 2011
Born	Uniondale, New York, US
Education	The Culinary Institute of America
Culinary career
Current restaurant(s) Four Flamingos (Orlando) Juniper & Ivy (San Diego) The Crack Shack (3 locations) California English (San Diego) Ember & Rye (Carlsbad)
Television show(s) Top Chef Iron Chef America Guy's Grocery Games Next Level Chef
Website	RichardBlais.net

Richard Blais is an American chef, television personality, restaurateur, and author. He appeared on the reality show cooking show Top Chef,^[1] and is known for his take on classic American cuisine. Blais was the runner-up for the fourth season of Top Chef and returned several seasons later to win Top Chef: All-Stars.