Operating as the Culinary Director for Concorde Group’s Premium & Specialty Brands, Blair
Clemis works with the teams at Model Milk, Pigeonhole, Major Tom, Sky 360, and Barbarella.
Originally from the small farming community of Purple Springs, AB, Blair is a graduate the SAIT
Culinary Program in 2008.

His culinary style is diverse, reflecting his time in the UK at acclaimed restaurants La Trompette
and Chez Bruce. In addition, he spent time in Brooklyn working at the neighbourhood
restaurant Olmsted, as well as award winning restaurants in Calgary AB.