Atlanta, Ga.(June 2005) - Chef Richard Blais, formerly the critically-acclaimed chef of BLAIS and Fishbone, has been appointed to lead the culinary team as Executive Chef behind the lines at one of Atlanta's most successful restaurants, ONE. midtown kitchen. Blais will be working with owners Bob Amick and Todd Rushing to further the success of the innovative, pioneering concept that has since influenced restaurants all over the country. Blais has been a part of the dynamic culinary team of ONE. midtown kitchen and TWO. urban licks since January.

Chef Blais, a graduate of the Culinary Institute of America in Hyde Park, N.Y., has worked with world-renowned chefs in many of the country's most celebrated restaurants, allowing him to study the necessity of creativity in the kitchen. He worked with Thomas Keller, the 1997 James Beard Outstanding American Chef, as the chef de partie at The French Laundry in Yountville, Calif. Blais also served as the chef de partie with applauded chef Daniel Boulud at The New York Times 4-star rated Daniel and had stints at the critically-acclaimed restaurants Chez Panisse in California and Aureole, in New York City. Blais also learned about creativity while cooking abroad at El Bulli in northeast Spain, which is known as the world's first boundary-pushing restaurant.

In 2001, Chef Blais moved to Atlanta to serve as Executive Chef at Fishbone. In 2003, Blais opened his own restaurant, BLAIS, where his innovative menu focused on fresh seasonal ingredients and exciting, original preparations. BLAIS received three stars from The Atlanta Journal Constitution's restaurant reviewer John Kessler who said that Blais, "can create those two-bite masterpieces that shift and shimmer, tongue to brain: weird, then rapturously good, and then gone to memory."

Bob Amick and Todd Rushing, the creators and owners of ONE. midtown kitchen and TWO. urban licks, are excited to continue bringing thrilling and innovative food to the Atlanta dining public by blending Blais' contemporary technique.

"Chef Blais is an exciting, young chef, and he will be a tremendous asset to ONE. We are very happy that we had this opportunity to team up with a great culinary talent," said Amick.

ONE. midtown kitchen is located at 559 Dutch Valley Road and can be reached at 404-892-4111. ONE is open seven nights per week serving dinner and late supper, Monday through Thursday from 5:30 pm until midnight, Friday and Saturday from 5:30 pm until 1:00 am, and Sunday from 5:30 pm until 10:00 pm. Please visit them online at www.onemidtownkitchen.com.

CONTACT
Mary Reynolds/Kelly Norris
404-888-9348
404-888-9349 fax
mary@thereynoldsgroupinc.com
kelly@thereynoldsgroupinc.com

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