Richard Blais has been a successful chef and restaurateur in Atlanta for more than 12 years. While attending the Culinary Institute of America in Hyde Park, New York, he worked and studied at The French Laundry under chef Thomas Keller and alongside Alinea’s Grant Achatz and CityZen’s Eric Ziebold. After graduating in 1998, he worked in New York with Daniel Boulud at his flagship restaurant, Daniel, and completed a brief stage at Spain’s elBulli with famed chef Ferran Adrià. The Top Chef All-Stars winner is also chef/owner of Atlanta’s The Spence and multiple outposts of Flip Burger Boutique. His first cookbook, Try This At Home, was released in February 2013, and is based on recipes he prepares at home or in his restaurants for his staff. Blais is set to open his newest eatery, Juniper & Ivy, in San Diego in February 2014.