Young, 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.