Q&A With Chef Richard Blais

Richard Blais is a successful chef, restaurateur, James Beard-nominated cookbook author and television personality. Perhaps most recognizable as a recurring judge on Bravo’s Top Chef and the winner of Top Chef All-Stars. Blais graduated from the Culinary Institute of America and trained at The French Laundry, Daniel, Chez Panisse, and el Bulli. He resides in San Diego with his wife Jazmin and their two daughters. He is also a food allergy dad. His youngest, Embry, has a peanut and tree nut allergy. Richard will be speaking at FARE’s Chicago Spring Luncheon on May 11 at the Four Seasons Hotel Chicago.

What led you to become a chef?

I actually just fell into it. I didn’t know what I wanted to do with my life, but as I was figuring it out, I was working in restaurants. It never felt like work and eventually the people and team aspect of a kitchen combined with the fact that I was learning that food was an art and craft ignited a passion that was right in front of me all along.

Tell us about your personal connection to food allergy.

My youngest daughter has a peanut allergy.

How has your daughter’s food allergy diagnosis changed the way you cook and manage your restaurants?

I think anytime something hits close to home it can change your perspective. Knowing the severity of an allergy certainly reemphasized my commitment to caring for people in our restaurants.

Have you ever been in a situation where you felt that a restaurant was not accommodating your daughter’s allergies, and how did you address it?

Not accommodating intentionally, no... but there are surely times where we don’t order something “not to take the risk” because maybe there’s a communication barrier or the establishment or server aren’t quite familiar with their own menu or ingredients enough that it prompts distrust.

What is your daughter’s favorite recipe that you make for her?

She’s an adventurous and open-minded eater! She loves fish.