“You’re only as good as the last thing that you do,” Blais said. The celebrity chef is no longer affiliated with Juniper & Ivy but remains an investor in The Crack Shack chain.īlais told Eater San Diego last week that he’s feeling the pressure that comes with sophomore efforts and with the pandemic on top of everything, it’s been quite the challenge.īlais talked about his nerves on our podcast. Guest Interview: 'Top Chef' Star Richard Blais (The Crack Shack Juniper & Ivy Ember & Rye)Įmber & Rye is a big project for Blais, who hopes to recreate some of that magic and success he created with Juniper & Ivy, the popular Little Italy restaurant that first brought the “Top Chef” star to San Diego. Listen to Episode 14 Here:Ī rendering of the bar at Richard Blais' Ember & Rye at the Park Hyatt Aviara in Carlsbad. We’ll also recap the latest enforcement efforts by San Diego County public health officials to keep local eateries following the pandemic restrictions which, under the ongoing regional stay-at-home order, still means restaurants can only offer takeout and delivery, and no indoor or outdoor dining just yet. The Crack Shack and Juniper & Ivy alum always has a lot of eyes on him and, at the end of the day, he just wants to make good food and “make people happy.”īlais also chats about his life during the pandemic (there are hikes with the family, bread samples, TikTok videos) and how he’s just trying to keep a positive outlook, even in tough times. On this episode of our Scene in San Diego podcast, we talk about the newest project to hit San Diego’s hotel dining scene: Ember & Rye, a restaurant by “Top Chef” alum Richard Blais, at Park Hyatt Aviara in Carlsbad.īlais joins the conversation to talk about why the new restaurant is making him so nervous and how he’s prepping for the project.
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