About Chef Blake

I always say that I don’t believe I’m a chef. I try to be a storyteller. - Jose Andrés

I’ve always had an intense desire to serve others, and found my knack for cooking as the best way to fulfill that intention. After college, casually cooking for friends led me to Michigan’s Schoolcraft culinary school where I focused in classic French techniques including baking, pastry, and charcuterie. As a student, I trained directly under four Master Chefs and one Master Pastry Chef, whom I attribute much of my success to. My studies led me to Birmingham’s premier fine dining bistro, Forest, where I worked as a line cook under famed James Beard Nominee Nick Janutol. From there, I led a kitchen team for Two Unique Catering, hosting events for over 350 guests in a variety of venues. Shortly after graduation my love for Italian cooking took me to Rome, where I spent time learning regional cuisine, including a specialty in Chitarra pasta.

My love for food took me to sunny Los Angeles, I studied vegan cooking under Matthew Keeney, plant-based celebrity chef and owner of Plant Food + Wine in Venice, CA. I then spent the next year as the Culinary Director of Santa Monica based supper club, Stage + Table, designing intimate dining experiences for members of the local creative community. Since then, I’ve been working as a private chef and cooking instructor in homes and venues across Los Angeles. I also sell my homemade bread, freshly spun ice creams, and other artisanal products to my Venice neighbors. When I’m not cooking I’m usually at the beach with my Shiba Inu, Nikko.