Born and raised in Springfield, Virginia, his mother was well versed in preparing great meals, while his father was an Executive Chef in DC. Chef Austin comes from a large family, the middle of seven children. Sunday suppers were memorable, chaotic, filled with extended family and bountiful. Opting to pursue a career in culinary rather than college Austin began climbing the kitchen ladder at The Salamander Resort in Middleburg, Virginia, where he was commis on all stations of the brigade being promoted to Sous Chef within three years. Chef Blake then became Sous Chef at Vernick Food and Drink in Philadelphia, PA and the Inn at Swarthmore in Swarthmore, PA. Chef Blake enjoys teaching techniques and methods of food preparation, combining food elements and ingredients, feeds off the pace of the kitchen and the comradery it presents. Chef Blake enjoys following trends that blend the practical and Avant Garde and enjoys foods that blend or blur the lines a bit between being adventurous and friendly.