What restaurants does Richard Blais own in San Diego?
What restaurants does Richard Blais own in San Diego?
After moving to San Diego, he opened Juniper and Ivy in 2014 and followed that with The Crack Shack in Little Italy. At the time of our recording, Richard was staying at the Aviara, working out the last few details for Ember & Rye to open.
How many restaurants does Richard Blais own?
| Richard Blais | |
|---|---|
| Born | February 12, 1972 Uniondale, New York, US |
| Education | The Culinary Institute of America |
| Culinary career | |
| Current restaurant(s) Juniper & Ivy (San Diego) The Crack Shack (3 locations) |
Who owns Juniper and Ivy San Diego?
Owner Michael Rosen
Founded by Owner Michael Rosen, and featuring James Beard Nominated Chef Anthony Wells at the helm of the kitchen, Juniper & Ivy provides an ever-changing menu based on the fresh ingredients brought in from our local farmers and fishermen each day.
Who owns Crack Shack San Diego?
Michael Rosen’s
The Crack Shack comes forth from Founder and CEO Michael Rosen’s intense love of all things chicken, and breakfast for dinner. As a chicken connoisseur, Mike firmly believes that not all chicken is created equal. He’s passionate about providing the highest quality ingredients – from produce to poultry.
How much does Richard Blais make?
Richard Blais Net Worth: Richard Blais is an American chef, restaurateur, author, and television personality who has a net worth of $5 million. Blais was born in Uniondale, New York in February 1972.
Does Richard Blais own the Crack Shack?
Crack Shack, the San Diego-based fried chicken chain once manned by celebrity chef Richard Blais and run by CEO Michael Rosen, is leaving Los Angeles. Eater has confirmed that the company’s Pasadena location had its final day of service last Sunday, June 27.
Who is the chef at Juniper and Ivy?
Chef Anthony Wells
How much is chef blaze worth?
Richard Blais Net Worth: Richard Blais is an American chef, restaurateur, author, and television personality who has a net worth of $5 million. Blais was born in Uniondale, New York in February 1972. He received his degree in culinary arts from The Culinary Institute of America.
