Executive chef of The Refectory
Richard Blondin
Lyon-born executive chef of The Refectory, the Northwest Columbus restaurant whose kitchen he has led since 1992.
Richard Blondin grew up in Lyon and trained under Pierre Orsi and Paul Bocuse before moving to Ohio. He joined The Refectory in 1992 and has led its kitchen ever since.
His cooking is grounded in French sauces and precise technique, but the menu follows contemporary American ingredients. The Refectory marked its 50th anniversary in 2026.
Start here
The Refectory story ↗
Meet Blondin and read the official history of the restaurant he has led for more than three decades.
Reported elsewhere
Columbus Icons: Refectory owner reflects on a life in fine dining ↗
Dan Eaton profiles owner Kamal Boulos and The Refectory’s 50-year run, including Blondin’s arrival in 1992 and long tenure.