Richard Blais, "Top Chef" chef and gastro-guru, has resigned his position as executive chef of Tom Catherall's Buckhead restaurant, Home. In an e-mail he cites that his resignation is "a very positive decision, as my focus needs to be directed towards FLIP, as well as future Trail Blais (his culinary company) projects, of which there are many."
FLIP is a high-end burger concept where Blais is acting as culinary director for owner Barry Mills. Calling the concept a "modern burger boutique," the two have fashioned a menu that sports slider-sized burgers of a po' "boyger" with grilled shrimp, fried lemon and spicy tartar sauce; a lamb burger with green olive relish and raisin ketchup on a rosemary bun; and a kobe burger with herb butter, red onion marmalade and blue cheese.
The restaurant will grind a signature FLIP beef burger using short ribs, hanger steak and brisket, and condiments like ketchup and mayo will all be house made. There will also be a rotation of molecular milkshakes, including a Krispy Kreme flavor.
"I'm very busy with my new company," Blais said in the e-mail. "I'm traveling a ton, and with so many exciting projects and opportunities springing up, it's best for me to focus on projects where there is long term investment in my talent."
Blais, numero dos on Bravo's fourth season of "Top Chef," could not be reached by phone, and Catherall could not be reached as of Sunday evening.
It's likely that Catherall will promote Jef Wright, who has been Blais' chef de cuisine (and in Home's kitchen probably more often) to executive chef. The restaurant, which offers a modern take on Southern cuisine, garnered four stars from the AJC just after it opened this past spring. Blais' last day was Sunday.
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