Born and raised in Springfield, Virginia, Austin Blake was surrounded by cooking and kitchens from a young age. Blake’s mother being well-versed in the kitchen, and his dad, an Executive Chef in DC, set the stage for his culinary interest. Amidst a busy household of seven siblings with Chef Austin being in the middle, he recalls Sunday suppers being an important and memorable time, launching him into his interest in food and how it creates memories with loved ones.
Blake began his culinary journey at The Salamander Resort in Middleburg, Virginia. He quickly climbed the ladder, going from commis to Sous Chef within three years. Following The Salamander, Chef Austin took on the role of Sous Chef at Vernick Food and Drink and the Inn at Swarthmore in Philadelphia before he found himself opening the Oystercatcher as the Chef de Cuisine at Wild Dunes in Charleston, South Carolina. Blake was most recently the Executive Chef at Sommba Gastrobar and now serves as the Executive Chef of SAVI Cucina + Wine Bar in Mt. Pleasant, South Carolina.
Blake 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.