Born in New Zealand, Blair’s passion for food started at an early age when he began his cooking apprenticeship in Auckland, before becoming chef de partie at the acclaimed Pier restaurant in Sydney. He then moved to England, where he worked at The Dorchester, before becoming senior sous chef at the one-star Michelin restaurant, Leatherne Bottle, in Berkshire County.

In 1997, he relocated to Nevis, West Indies, where he gained extensive hospitality experience at the Montpelier Plantation Inn, a luxury boutique hotel in the Caribbean.

Blair was executive chef of the redeveloped Singapore Cricket Club, where he oversaw the reopening of the club’s five bars and two restaurants, one of which later achieved a star award in the Singapore Wine and Dine guide.

After moving to the Chedi, Chiang Mai, he held the position of executive chef for three years and obtained 100/100 for food in Condé Nast Traveller magazine’s 2009 Gold List.

Blair is now Group Culinary Director of The Siam’s team, where he has overseen the launch of the hotel’s food and beverage outlets including Chon Thai Restaurant and more recently The Story House.