Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.


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.

ONE. midtown kitchen

<< Back to Rising Chefs
<< Back to Restaurant Issue Main Page

(Date published: 10/26/05)


GAYOT's Wine & Spirits Editor presents the
Wine of the Week, featuring tasting notes as well as history on the vineyards and winemaker.


The charm of Provence right on your table.

Read the article and see photos.

Proper Hotel Santa Monica RooftopThe view is not the only reason to dine at Calabra in Santa Monica, CA.

Read the review and see photos.