innovative and adventurous, Richard Blais comes with a very
impressive CV. His work among some of gastronomy’s
most respected figures has served him well, culminating
in his present position as executive chef at ONE.
midtown kitchen. Blais began
his career with a degree from the Culinary Institute of
America, followed by such coveted positions as chef de partie
at Thomas Keller's The
French Laundry and Daniel Boulud’s Daniel.
The time Blais spent cooking at Girona's El
Bulli, known for trailblazing,
innovative fare, must have had something to do with his
love of “hyper-creative” cuisine, as he likes
to call his work. Only two years after moving to Atlanta
in 2001 to serve as executive chef at Fishbone, Blais opened
his own eponymous restaurant. Need proof of his ingenuity?
Try the pasta—or should we say squid? One of the most
popular appetizers at ONE. midtown kitchen, this dish is
squid cut and prepared so finely it looks, feels and eats
as easily as pasta.