American Chef Richard Blais Net Worth, Wife & Married Life
Richard Blais is a chef who won Top Chef: All-Stars (the 8th season of Bravo's Top Chef) in 2011. Also a successful restauranteur, he runs several well-known eateries, including Juniper & Ivy and Crack Shack.
Richard is a TV personality who has hosted shows like Cook Your Ass Off (2013-2014) and Man vs. Master: Chef Battle (2011-2019). Also, the chef is the author of cookbooks Try This at Home: Recipes From My Head to Your Plate (2013) and So Good: 100 Recipes from My Kitchen to Yours (2017).
Wife & Children
The renowned chef is married to Jazmin Zepeda.
Richard Blais with wife Jazmin Blais in April of 2019 (Photo: Jazmin Blais' Instagram)
Richard and Jazmin tied the knot on the 8th of April 2006 and welcomed their first child, daughter Riley Maddox Blais on the 29th of May 2008. Three years later, their family grew larger after daughter Embry Lotus Blais was born on the 6th of February 2011.
Richard Blais' Age & Bio
Richard was born on the 19th of February 1972 in Long Island, New York.
The celebrated chef also owns and runs Trail Blais, a culinary company that has consulted on, designed, and operated eateries, including multiple outposts of FLIP Burger Boutique.
Richard began his career in the food industry in McDonald's. There, he served Filet-O-Fish sandwiches. Slowly, he developed a passion for food and attended the CIA while simultaneously studying under renowned chefs Thomas Keller and Grant Achatz between semesters.
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Since the initiation of his career, his significant endeavors have been FLIP Burger Boutique, Juniper & Ivy, Crack Shack, The Spence, and Yellowbelly.
According to celebritynetworth.com, Richard has a net worth of $5 million.
He ran in his first marathon, the New York City Marathon, in New York City.
Richard appeared on the fourth season of the cooking reality show, Top Chef.
Richard is a recurring judge on Top Chef and Master Chef.
The chef lost over 60 pounds over the 2000s.
Richard's book, Try This at Home: Recipes from My Head to Your Plate was nominated for a James Beard Foundation Award in 2014 in the Cookbook: General Cooking category.
The chef graduated from the Culinary Institute of America (CIA) and went on to The French Laundry, Daniel, Chez Panisse, and el Bulli.