Chef Richard Blais had his first taste of culinary deconstruction at McDonald’s, serving the Filet-O-Fish sandwich without its top bun. Although it was a small for the fast food poissonier, it was part of the path that would eventually lead him to victory on Bravo’s “Top Chef: All Stars” and ultimately to founding his own culinary consultancy company.

Not that it was quick journey from the golden arches to nationwide exposure. Blais’s developing passion for food and the service industry first led him to The Culinary Institute of America in Hyde Park, NY, where he spent time between semesters studying at The French Laundry alongside then rising-stars Grant Achatz and Eric Ziebold. Upon graduating from the CIA in 1998, Blais ventured to New York to work with Chef Daniel Boulud at his renowned flagship, Daniel. His professional compass pointed him to yet another culinary luminary for a brief stage at El Bulli with Ferran Adrià.

In 2000, Blais relocated to Atlanta to oversee a local seafood concept before opening BLAIS to local and national acclaim. The chef’s creative approach to cooking and cuisine at BLAIS led him to found 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 the recently announced Haute Doggery. Blais also will open a new restaurant concept in midtown Atlanta, slated for the winter of 2011. Beyond his recent Top-Chefdom, Blais has appeared on the Food Network, Discovery Science, and CNN, as well as in numerous publications including The New York Times, InStyle and Food & Wine.