Richard Blais is a successful chef, restaurateur, television personality, and author of the James Beard Award–nominated Try This at Home, So Good, and Plant Forward. While he first found the culinary spotlight on Bravo’s Top Chef and Top Chef All Star series, he is now the cohost of Fox’s hit program, Next Level Chef. Blais graduated from the Culinary Institute of America and trained at The French Laundry, Daniel, Chez Panisse, and El Bulli. He owns and operates Trail Blais, a forward-thinking culinary consulting company that has consulted on, designed, and operated popular eateries across the country. He currently has projects in Southern California, Arizona, and Florida. He also serves as the culinary director of VIP dining for the San Diego Symphony performance space, The Rady Shell at Jacobs Park.

When not on set, in the kitchen, or at home with his family, Blais can be found traveling across the country performing his live brand of "stand-up cooking" shows to enthusiastic audiences nationwide.