26 Things You Didn’t Know About Richard Blais 

You know Richard Blais as a whiz in the kitchen and a champion on TV. Get the scoop on what this Cutthroat Kitchen and Guy’s Grocery Games judge is up to off-screen. 

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All About Richard

Think you know Richard? Read on to learn little-known facts about the Cutthroat Kitchen and Guy's Grocery Games judge. 

He Can’t Leave the Grocery Store Without: Body Wash

“An economy-sized pump bottle of Old Spice body wash, if you must know,” he says.  

Career He’d Have If He Weren’t in Food: Baseball

“I would have loved to have been a professional baseball player,” he says. 

First Food Memory: “Baked Clams at a Seaside Bar with My Parents”

Homemade Baked Clams with Lemon and Parsley

Favorite City to Eat In: “Stockholm”

Gamla Stan View, Stockholm, Sweden

One Dish He’ll Never Eat: “Bugs … Never”

Cooking Fried Insects

Favorite Ice Cream Flavor: “Chocolate, or Corn. Yep, Corn.”

Close up hand holding coconut ice cream with topping, isolated

Most-Memorable Meal: El Bulli Restaurant in Roses, Spain

“I was on my honeymoon and somehow got a reservation. It was amazing, and even more so since my wife and I were celebrating our marriage,” he says. 

Favorite Childhood Dish: “Cereal by the Boxes”

A bowl of ring-shaped cereal

Best 5-Ingredient Meal: Goulash

“Beef oxtail or stew meat, canned tomato, caraway seed, onion, balsamic vinegar — my goulash game is tight!” 

Favorite Condiment: “Mayo, Duh”

Tree jars with mayonnaise; isolated, clipping path included

Favorite Kitchen Tool: A Spoon

Close up isolated shot of a spoon.

One Dish He Always Orders Out For: Steak

“My family doesn’t eat red meat, so I rarely cook one up for myself,” he says. 

Must-Have at His Last Supper: Childhood Favorites

“Spaghetti and meatballs. Chocolate milk. What! I slid three things in there! It’s my LAST supper,” he says. 

His First Job: Poissonier (Fish Cook) at McDonald’s

Calgary, Canada - March 15, 2011: McDonalds Fillet of Fish Meal. Shot in a photography studio on a wood table.

If He Had to Give Up One Taste, It Would Be: Sour

“I’d be sad about it for days.”

His Celebrity Chef Crush: Rachael Ray

Guilty-Pleasure Food: Chocolate

“I've had serious dreams of going face-down on a Black Forest cake.”

New York City Marathons He’s Completed: Three

Jogger In Central ParkBlurred Motion People

His First Food Experiment: Crushing Potato Chips Inside a Ham Sandwich

“Around the same time, I accidentally used heavy cream in my cereal. Delicious as well, but not recommended for a healthy lifestyle!” 

He Always Travels With: Headphones

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Drink of Choice: Club Soda

“Sometimes I get saucy and put a splash of ginger ale in it.” 

Favorite TV Show: Game of Thrones

"Winter is here ... " 

Music He Listens to in the Kitchen: Bob Marley

"Nice and chill and kid friendly"

Favorite Pizza Topping: Mozzarella and Basil

Pizza Margherita

Favorite Burger Toppings: Mustard, Grilled Onions and Mayo

A man holding a fresh hamburger and second one waiting in row. Fresh ground burger with onion, lettuce, tomato served with french fries.

Food Trend He Wishes Would Disappear: Farm-to-Table

"It’s NOT A TREND. It’s A LIFESTYLE."

Want More Richard?

See the chef-judge in action at Food Network’s Cutthroat Kitchen headquarters and Guy’s Grocery Games headquarters.  

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Richard Blais Bio

Most recognizable as the winner of Bravo's Top Chef All-Stars, Richard Blais has played an influential role in hospitality for the last 15 years. He began his career, as so many young aspiring chefs do, as the "poissonnier" at McDonald's. It was here that he first dabbled in deconstruction in cuisine, serving Filet-O-Fish sandwiches sans top bun. His developing passion for food and the service industry led Richard to The Culinary Institute of America in Hyde Park, N.Y. As an ambitious student, he spent time between semesters studying at the French Laundry in Yountville, Calif., under renowned Chef Thomas Keller and alongside then-rising stars Grant Achatz and Eric Ziebold. Upon graduating from the CIA in 1998, Richard ventured to New York for the opportunity to work with Chef Daniel Boulud at his famous flagship, Restaurant Daniel. Richard then followed his professional compass to Roses, Spain, where he completed a brief stage at El Bulli with culinary wizard Ferran Adrià. In 2000 Richard relocated to Atlanta to oversee a local seafood concept. His wildly creative approach to cooking and cuisine led to the establishment of Trail Blais, a forward-thinking culinary company that has consulted on, designed and operated some of Atlanta's most-popular eateries, including multiple outposts of Flip Burger Boutique and HD-1. He recently launched The Spence, a restaurant concept in midtown Atlanta, and opened Juniper & Ivy, in San Diego, where he offers a refined approach to American cuisine and showcases the seasonal and local ingredients of California. In Richard's debut cookbook, Try This at Home: Recipes from My Head to Your Plate, he reveals a simplified approach to adventurous cooking by sharing new flavor combinations and textures to reinvent home cooks' classic dishes. Each of the 125 recipes is straightforward enough to make at home, but for those who want to try using liquid nitrogen or a sous-vide machine, Richard offers fun variations on his recipes that add another level of excitement in the kitchen. Try This at Home was nominated for a James Beard Foundation Award in 2014 in the Cookbook: General Cooking category. In December 2013 Richard appeared as the host of a brand-new television program entitled Cook Your Ass Off. The show, which aired on the HLN network, is a transformational culinary contest that focuses on the health struggles of everyday people. Talented chef contestants are pitted against each other in a three-round competition to transform daily indulgences into healthy and delicious meals. Richard has also appeared on the Today Show, Good Morning America, Live! with Kelly and Michael, and Late Night with Jimmy Fallon, as well as in numerous publications, including The New York Times, InStyle and Food & Wine magazine.