Chef Richard Blais Talks Top Chef, Fitness, and (Maybe!) Opening a Restaurant in Connecticut

It’s crazy to think that Top Chef is in its SEVENTEENTH season!  In that time, it’s amassed 59 Emmy nominations and welcomed chefs from all across the country, including Connecticut’s own Tyler Anderson.  This year, the show is bringing back something near and dear to fans’ hearts: the All Star Season!  CTBites got to sit down with Top Chef All Star’s first champion, Richard Blais, at the Mohegan Sun WineFest.  Since claiming the title, he’s gone onto host his own podcast, make an array of TV appearances, participate in Chef demos across the country, and judge the very show that he competed on.  Here’s what he had to say about life beyond cooking, his fitness routine, how to stay active on the road, Top Chef, and so much more.

Emma Stetson: This is really exciting for me!  I've been a diehard [Top Chef] fan since season one.  I know you're a lot more than just a Chef though, and I’m looking forward to talking to you!  First I wanted to check out your sneakers.

Richard Blais: Oh my gosh. Yes. Well, this is sadly… this is not… these are sort of like my work sneakers.

ES: I guess they're not quite as bright.

RB: I feel like I disappointed you already (laughs). I do have some other pairs in my room, but these are my on-screen, non-branded ones.  Shout out to Zara for creating affordable footwear that's not branded.

ES: I get it, it's okay (laughs). At least you have cool glasses.

RB: Yeah, these are Warby Parker. I can shop shop shop shop, and they're awesome.

ES: What sports and activities are you into right now? I know that's a big part of your life outside the cooking world.

RB: Yes! I'm obsessed at the moment. I'm obsessed with golf. Like really, really, it's a new obsession. I hit balls from time to time and I've always been a fan of the game, but lately it's teetering on like a problem.

ES: Is that a good workout?

RB: I don't use it for my fitness part of my world. I'm still running and I do a lot of cycling, indoor cycling and SoulCycle and stuff like that.  I'm about to run my seventh New York marathon.  In the fall it's their 50th anniversary. That's exciting, and I'll run two or three races a year.  And then hit some golf balls. But you'll be surprised, I mean it's a four hour game, golf, and you walk a couple miles out there. So it is a little bit more athletic than a lot of people think.  I also coach my kid's sports. Right now, the only part that's sad about today- I love being here and I love working- but my kids play three sports, basketball, lacrosse, and soccer and Saturday is obviously a big sports day in our house.  So my wife and I do some sports coaching as well, which I love.  Our basketball team won 26 to two this morning.

ES: Oh awesome!

RB: Yeah, that’s in California.  I’ll get some full reports soon.

ES: How do you stay in shape especially when you're on the road? I travel a lot. We went to California for like 10 days last year and I wasn’t sure I was going to make it (laughs). So, any tips?

RB: From just like traveling and eating and wine?

ES: Traveling and eating and wine… and then more wine and eating… I'm sure you understand!

RB: Well, I mean the problem is, I just told by my manager before I came in here, I've only been here for like eight hours. I came in late last night and I ordered room service at midnight and I ordered breakfast room service this morning.   I love room service!  I've already had like two big meals. I did go for two miles on the treadmill and then I am going to go try and actually run a mile or two outside today. But for traveling, my tip is, do it right away. So, check into the hotel and then automatically go to the gym or go outside or do whatever you have to do right away so that you don't sit on the comfy beds, watch TV, and get sucked up in there.  Just kind of like commit and force yourself to get goes those 15 minutes.

ES: I know it's your first time here [at the Mohegan Sun Wine & Food Festival], but I have seen you in Connecticut a few times before.  I remember catching you at the Greenwich Wine + Food Festival.

RB: Yeah, a while back. Yeah.

ES: Any plans maybe in the future to open a restaurant in Connecticut?

RB: This comes off as a joke but I'm really serious about it. Like, if you want to write a check, come see me, right?  The restaurant world especially is about partnerships and finding people, especially that are in other markets, that know what they're doing.  So we're always looking for partners. I'm always looking for gigs.  I very much like an event like this where someone like Todd English is here, or my chef friends who have dozens of restaurants…I'm a fan of them and I'm jealous of them. I want to keep pushing. So, I would love to- it's just about finding partnerships and opportunities.

ES: Awesome and before we run out of time I did want to ask you about Top Chef.

RB: Oh yeah, sure.

ES: How did you get cast on the show? How does that work?

RB: So originally, usually, there are three ways someone recommends you. So at this point now production will say, "Hey, you went through a season with us, do you know anyone who would be good for show?"  Another one is just like cold, like a casting call. And another one is the production kind of finds you. For me, I didn't do it.  I just picked up the phone in my restaurant one day and production called me. I think they were in Atlanta at the time. I lived in Atlanta and they were, they were casting and I'm thinking in the food section there was a picture of me with like Nitrogen blasting or something. So, it's probably pretty obvious, but very lucky. I didn't go after it on my own. I'm glad it happened.  If anyone gets the opportunity they should do it, for sure.

ES: And now that you're doing some guest judging on the show, has it made you look back at your own experiences as a chef-testant in a different way?

RB: Yeah. I mean, I love judging all of these TV shows and I'm blessed that I get the opportunity to do it. It's really hard and I do feel like the food world, the competitive food world, is missing sort of the competitor [as a judge]. It's like if you watch a golf, if you watch any sports, there's always someone who played the game. Tony Romo in football is a great sports caster who was a great quarterback. I love doing that.

ES: So might we see you on Top Chef All Star Season 2?

RB: Wow. You know what I mean, not that I can't say anything, but I will not spoil whether or not you will see me. Just to pretend like I'm playing a company line, but who knows.

ES: Well, I hope so.

RB: Thank you.