San Diego’s ‘Top Chef’ Richard Blais Talks New Restaurant & Life During the Pandemic

Scene in San Diego

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.

Blais joins the conversation to talk about why the new restaurant is making him so nervous and how he’s prepping for the project. 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.”

Blais 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.

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.

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