In 2001, Blais earned the position as Executive Chef at Fishbone in Atlanta, and in 2003, he opened the eponymous BLAIS, where his menu focused on creative, boundary-pushing preparations of taste, temperature and texture. In 2005, he led One Midtown Kitchen to a rare four-star review in the Atlanta Journal-Constitution, and has also worked in creating such diverse concepts as Piebar, Bazzaar and Element Gastro Lounge all in the metro Atlanta area. Richard’s creativity and unique approach to the culinary arts has drawn a wide variety of interest from both local and national media.

Presently Blais is operating HOME restaurant in collaboration with superstar restaurateur Tom Catherall and his group Here To Serve restaurants. HOME features a farm-to-table, modern, Southern-inspired menu. HOME was recently awarded a four star review from the Atlanta Journal Constitution which hailed Richard as a “creative tour de force.”

Trail-Blais, Richard’s burgeoning creative consulting company, focuses on concept and product development and ideation. A project currently under works is the development of a modern hamburger concept called ‘Flip’ which will open in Winter 2008 in midtown Atlanta. Blais is also actively involved in innovative ideation, product sponsorship and team motivation for a few major companies nationwide. As a spokesperson, Blais tours the country demonstrating innovative and cutting-edge techniques and products.

Blais, a recipient of Gayot Guide’s ‘Top Five Rising Chefs of 2005,’ appeared on BRAVO’s ‘Top Chef: Chicago,’ and on the Food Network’s ‘Iron Chef America.’ He has been featured in Sports Illustrated, The New York Times, and Food & Wine Magazine for his creative take on American food.

He resides in Candler Park in Atlanta with his wife, Jazmin, their newborn daughter, Riley and their two dogs.