Blair’s passion for hospitality began at age seventeen, working and learning from acclaimed culinary leaders Ella Brennan, Susan Spicer, and Donald Link in New Orleans.

After a successful career running some of the most renowned kitchens in New Orleans, Houston, Austin, Barcelona, and New York, in roles including executive chef for Major Food Group and chef for Momofuku, Deegan launched his own culinary project, Le Rémouleur, before joining Boucherie in 2021. Deegan is well-acquainted with Korean cuisine – he and his wife, who is half-Korean, have spent quality time eating their way through Korea, and he previously ran another Michelin-starred Korean establishment.

Blairs сpends his time out of the kitchen in the ceramics studio working on art and an occasional cup, biking along the Hudson, and swimming with the sharks in the Atlantic.