Chef Blake was born and raised in Orange County. His love for culinary arts began at a young age. In middle school, while his friends talked about what they did over the weekend, Blake described the meals he had prepared for his family. He began working in the restaurant business at age 16. His entrance into the industry began by working as a host and busboy at Mangia Bene in Laguna Niguel. He later started working at Savannah Steak and Chop House.
In July 2010, he began working in the kitchen at the famed Chez Melange in Redondo Beach. By the end of his first day, he realized that the restaurant industry was where he was meant to be. Under the tutelage of Chef Robert Bell, he quickly advanced. over the two years in Chez Melange kitchen, and following graduation from Loyola Marymount University with a Bachelor's Degree in Marketing, he rapidly excelled in Kitchen Management. With the valuable training he received under Chef Robert Bell, he packed up his knife roll and moved to New York, accepting a position as a line cool at The Modern, part of Danny Meyer's Union Square Hospitality Group. Determined to make the most out of his experience in New York, he enrolled in the International Culinary Center and completed courses in Restaurant Management. These courses gave him deep insight of all aspects he would need to become a successful restauranteur. In February 2014, he moved back to Orange County to pursue his dream of opening a place of his own, and that is where Craft House was born.
Executive Sous Chef