Rising Star Chef Rupert Blease of Lord Stanley - Biography

San Francisco, CA

June 2016

When Rupert Blease was 10, his family decamped England for France—a fortuitous relocation. While on break from “normal school,” he picked up a summer gig washing pots and cooking at a local hotel, and so began his culinary journey. Blease took his first formative position at Michelin-starred Nicolas Le Bec in Lyon. The experience propelled him to a second Michelin establishment, Le Manoir aux Quat’Saisons, yet another fateful move for Blease. There, he met his kindred spirit and future wife, Carrie Puffer.Puffer grew up an ocean and a continent away in Los Angeles, where she picked up catering gigs in high school and went on to study at the California Culinary Academy in San Francisco—falling in love with the city. After externing at Le Manoir, Puffer was hired and stayed on for a year. While Chef Raymond Blanc was a great influence on Puffer, Blease made an even greater impression. The two married in 2005.In New York, Rupert Blease worked at Per Se and Carrie Blease at Blue Hill. In 2011, they moved to San Francisco, where she cooked at Commonwealth and he at Central Kitchen. In 2015, they opened Lord Stanley, earning a Michelin star for their elegant food that’s packed with technique and the influences they’ve accumulated during more than a decade of traveling and cooking together.