Originally from the small farming hamlet of Purple Springs, AB, Blair is a graduate of the SAIT Culinary Program in 2008. Since then, his early cooking career took him from Vancouver to the UK, then on to New York before settling down in Calgary, AB as the Head Chef of Model Milk in
2017.

Currently operating as the Culinary Director for Concorde Group’s Premium & Specialty Brands, Blair works with the teams at Model Milk, Pigeonhole 17th, Pigeonhole Downtown, Major Tom, Sky 360, and Barbarella.