Very exciting news! DRY has brought a new team member on board to help with flavor and creative development. Everyone, please welcome DRY Soda’s new Creative Director: Richard Blais!
Bravo’s “Top Chef All-Stars” winner and author joins natural soda team in product and flavor development capacity
(MARCH 5, 2013) SEATTLE – DRY Soda Co. is pleased to announce that chef Richard Blais, Bravo’s “Top Chef All-Stars” winner, restaurateur and author, has been named creative director. In this role he will work with the company on flavor, recipe and cocktail innovation as well as serving as a culinary ambassador for the natural soda brand.
“This is the first time we’ve worked with a chef in this capacity, we are extremely excited to have Richard’s irresistible creativity and culinary vision involved in everything from sales to development,” said DRY Soda CEO Sharelle Klaus. “He is a relatable trendsetter and will be a great addition to our team.”
Blais has played an influential role in the hospitality industry for the last 15 years. A graduate of the Culinary Institute of America, he spent time between semesters studying at the French Laundry under renowned chef Thomas Keller. Upon graduating from the CIA in 1998, Blais ventured to New York for the opportunity to work with Chef Daniel Boulud at Daniel, followed by a brief stage at El Bulli with culinary wizard Ferran Adria. In 2000, Blais relocated to Atlanta to oversee a local seafood concept. His creative approach led to the establishment of Trail Blais, a forward-thinking culinary company that has consulted on, designed and operated some of Atlanta’s most popular eateries including Flip Burger Boutique’s multiple locations, The Spence and HD-1. In 2011, he won “Top Chef All-Stars,” and in February 2013 released his debut cookbook, Try this at Home: Recipes from My Head to your Plate, which features a simplified approach to adventurous home cooking.
“I’ve been a huge fan of DRY for a long time and look forward to working with Sharelle and DRY,” said Blais. “As a chef and a father, I appreciate DRY’s innovative uses of flavors while maintaining all-natural and less sweet ingredients.”