Combining the Unexpected
Richard Blais’ ability to think unconventionally is evident at his newest concept — California English. Located in the hub of a Class A Life Science campus, ideas meet provisions in the flourishing Sorrento Mesa neighborhood.
The sentiment runs deep through California English’s deliberate approach to locally sourced ingredients, a friendly and cool-as-can-be staff, and an effortless undercurrent that not only represents California but feels like a piece of home to neighbors and travelers alike.
Richard Blais
Executive Chef
Richard Blais is a successful chef, James Beard nominated cookbook author and television personality. Chef Blais is known for creating and operating some of the area’s most popular and successful restaurants. Currently, he co-hosts FOX’s Next Level Chef with Gordon Ramsey and Nyesha Arrington. Widely recognized from Bravo’s Top Chef series, Richard was the winner of the inaugural Top Chef All-Stars Season.
Eric Mickle
Sous chef
Eric Mickle brings more than 20 years of culinary experience to his roles at some of the best restaurants around, employing his enthusiasm for working with local farms providing market fresh and seasonal ingredients along with techniques honed over an active career to produce contemporary menus rooted in seasonal California cuisine with a distinctly British feel.
After graduating from the Art Institute of California – San Diego, Mickle began his career in the fine dining world, spending time in the kitchens of the Four Seasons and the Michelin-starred restaurants of Las Vegas where he furthered his knowledge and gained valuable experience. Mickle began working under Chef Michael Mina at several restaurants, before serving as opening Sous Chef of Gordon Ramsay Steak, Ramsay’s first Las Vegas restaurant inside the Paris Hotel, and later went on to spend time with Gordon Ramsay at several other restaurants here in the US as well as abroad in London and in Asia. After leaving Gordon Ramsay he consulted briefly on several projects before taking on the larger role of Corporate Chef for Specialty Restaurant Corporation helping run and grow 10 restaurant concepts here in Southern California. After the pandemic struck he transition to help nurture and grow the next wave of young culinarians as Assistant Dean of Students and Chef Instructor at the Institute of Culinary Education before being recruited by Richard Blais to help helm his new restaurant venture California English. Here Chef Eric taps into his experiences in London and coupled with the California bounty he and Chef Blais marry a taste of London and California for a truly unique dining experience.
Lee Carre
Beverage & Events Manager
Lee Carre is no stranger to hospitality, having worked in restaurants most of his life. As a teen, Lee started as a dishwasher, worked his way up to prep cook and eventually to sous chef at his first job in a fine dining establishment. From there, he decided to pursue hospitality management while at the University of Nevada, Las Vegas. While living in Las Vegas, Lee dedicated himself to learning all aspects of restaurant management and worked in a variety of different restaurants.
Lee took his passion for the culinary industry to Truluck’s where he worked for fourteen years. Here he discovered his excitement for beverages, in particular wine. He even got married at a winery in San Luis Obispo. When Lee’s not at California English, you’ll find him discovering new wines by traveling to one of the many wine-producing regions throughout the state.
In addition to his affinity for wine, Lee is a huge baseball fan.
