Chef De Cuisine
A native of Dallas, Texas, Chef Blake Askew developed his love of cooking from an early age. Growing up, he was always the cook in the household, whether baking cakes and cookies or putting together elaborate meals using his mother’s copies of Mastering the Art of French cooking and The Good Housekeeping Cookbook. His family moved between the Chicago area and Texas throughout his childhood, rooting him in the Midwestern American traditions of food as comfort and celebration.
Chef Blake attended college at The University of North Texas as a music major focusing in vocal performance. While working his way through school in a variety of different restaurant positions, his connection with the service industry really started to grow. After college, he worked some small-time gigs as a singer, but continued working in restaurants as a server, and eventually a front of house manager. All the while, the allure of the kitchen grew until eventually in 2005 he devoted his attention full time to pursuing a career in cooking. It was at this point that he landed his first serious kitchen job at Shinsei in Dallas. Here, he worked with Chef Casey Thompson learning the ropes, beginning as a pastry prep cook, then eventually learning and working every station on the line.
After a number of years gaining as much experience as possible in various Dallas restaurants including Abacus and Hattie’s, in 2010 he landed at Five Sixty by Wolfgang puck. Here, he worked his way up the ranks and one year later became the Sous Chef of the restaurant. During his time at Five-Sixty under the tutelage of Chef Patton Robertson, Blake’s understanding and knowledge of world ingredients, as well as the business of running a busy fine dining kitchen took root. Within the Wolfgang Puck organization, Blake was eventually tapped to serve as a Sous Chef at The Source in Washington, DC as well as Specialty Sous Chef for Wolfgang Puck Steak at the MGM Grand in Detroit, Michigan.
In 2014, Chef Blake answered the call of his old friend from Dallas, Casey Thompson who had since relocated to Napa, California and was looking for an Executive Sous Chef to partner with her in opening Aveline in San Francisco’s Union Square. Here, he had the opportunity to work in every aspect of designing and opening a high profile restaurant. After eventually becoming the Executive Chef of Aveline, Blake moved on to work under Dominique Crenn to open Petit Crenn, the follow up to her two Michelin starred Atelier Crenn.
In 2016 he took his current position as Chef De Cuisine at Maybeck’s in San Francisco. At Maybeck’s he has seamlessly combined his knowledge of French techniques with his love of classic American comfort food. Chef Blake has had an integral roll in defining the style and direction of the menu. Above all, Maybeck’s allows him to take full advantage of the bounty of ingredients available in the Bay Area as well as continue to cultivate and grow relationships with local purveyors and farmers. He feels his job is only done when he has properly showcased all of their hard work on the plate.