Rupert Blease

After spending his youth in England, Rupert Blease moved to the southwest of France at the age of ten, where he was introduced to the cultural importance of sitting down at the table. These intimate dining experiences instilled in him a sense of home and nourishment that would shape his goals as a chef: to create simple yet well-thought-out cuisine.

After realizing how much he enjoyed the atmosphere surrounding the culinary world, Rupert chose to study culinary arts and pastry in Toulouse for three years. He then went to work in a casual yet highly respected two-Michelin-starred restaurant, L’Amphitryon, for two years. Hungry to learn from more seasoned experts, Rupert then went to work as a line cook under Raymond Blanc at the two-Michelin-starred Le Manoir aux Quat’Saisons in Oxfordshire, England. During his tenure at Le Manoir, he met his future wife, Carrie. After three years honing his skills in modern French cuisine and rising to the rank of sous chef, Rupert moved to New York City with Carrie in 2005.

In New York, Rupert worked as a line cook under Thomas Keller at the three-Michelin-starred Per Se. He was impressed by the restaurant’s organization and attention to detail, skills he took with him on his next journey to London where he and his wife helped their former co-worker from Le Manoir, Agnar Sverrisson, open Texture. At this one-Michelin-starred establishment, which focused on clean Scandinavian flavors, Rupert gained valuable experience in all aspects of opening a restaurant, from managing staff to menu planning and inventory.

After living in London for five years, the couple moved to San Francisco to begin planning the opening of their own restaurant, Lord Stanley. Carrie had previously gone to culinary school in San Francisco and knew one day that she would return to open a restaurant in the area. While planning the opening of Lord Stanley, Rupert held the title of sous chef at Central Kitchen from 2011 to 2013, where he was able to develop relationships with local Bay Area farmers and vendors.

Simple and nourishing dining experiences have always been an important part of Rupert’s life, and he is excited for Lord Stanley to be a place where guests can come to enjoy themselves in a relaxed environment with exceptional dishes. With the couple once again cooking side-by-side in the kitchen, he looks forward to what they create together. “We both enjoy cooking simply with clear, clean flavors. The dishes, although simple, are thoroughly thought-out and make sense,” Blease said.

In his free time, Rupert likes to read, run, explore the food scene, and root on his favorite football team, Arsenal.

LORD STANLEY earned one Michelin Star for 2016, 2017, 2018, 2019, and received 3.5 Stars from the SF Chronicle in March 2016.