...Trained by the Culinary Institute of America, studying under luminaries such as chefs Thomas Keller, Daniel Boulud and Ferran Adria and working in some of the most diverse kitchens, including Daniel in New York, French Laundry in Napa Valley, Calif., and El Bulli in Spain, the nomad chef has cultivated a myriad of experiences. Years ago, he turned Fishbone from a flop to a foodie destination. For a six-month stint in 2003 and 2004, he served strange bites of gastronomic curiosities at his eponymous restaurant.

Afterward, he successfully ran the back of the house at One Midtown Kitchen, and was recognized by Gayot Guide as one of the “Top Five Rising Chefs of 2005.” In 2006, he battled Mario Batali on “Iron Chef.” Then it was onto delighting senses in 2007 at Element Gastro Lounge + Food Lab, Blais’ molecular gastronomic cuisine forum. In 2008, we cheered for him in season four of “Top Chef” (he came in second place). Blais worked for a brief time in Tom Catherall’s Home restaurant in the fall. For the past year though, he’s been plotting something grandly simple, something so fun and entertaining that even the purist of palates could enjoy: Flip.

In December, Blais and business partner Barry Mills opened the instantly and insanely popular Flip Burger Boutique in the urban, deconstructed Howell Mill Road area in West Midtown. The small restaurant is packed every day and night (closed on Sunday), but the tables turn quickly, and whatever time you have to hang out at the bar, sipping on an array of vino, beer, cool cocktails and vintage soda offerings, is worth it.

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Labels: Drink, Eat, Industry, Notable Chefs