1776 Restaurant introduces renowned Chef Chris Blackburn
1776 Restaurant has named Chris Blackburn the new executive chef of the dynamic, innovative, farm-to-table, fine dining restaurant. Blackburn will oversee and execute all culinary operations in the restaurant.
Built on a legacy, 1776 has long-remained an icon in the community. In recent years, owner Rhienna McClain has elevated its iconic status with an unyielding commitment to local fare for all, allergy-friendly options with a gluten-free kitchen, and a recent outdoor patio expansion that will include a soon-to-released Nosh Garden. Blackburn will be an instrumental player in that vision.
“Chef Chris is brilliant! We are thrilled to welcome him to the ‘76er family,” said McClain, owner of 1776. “His passion and dedication are unmatched. We are looking forward to elevating our kitchen with his presence, and excited to have finally found the perfect match for our wine and spirits program. We have already dreamcasted a lot of big plans for the restaurant and can’t wait to roll them out to you, McHenry County.”
Prior to joining 1776, Blackburn launched a private chef service called Great Full Plate. In a span of less than two years, he developed a loyal client base and following for his uniquely playful cooking style and technique of elevating traditional comfort foods. He was featured on WGN Sunday Brunch this May for his inventive take on lobster tail corn dogs with his signature maple bacon bourbon jam. Blackburn brings more than 20 years of culinary experience to Crystal Lake.
He was first inspired to cook watching Food Network with his grandma and attempting to recreate celebrity chef recipes for family dinner. As an Eagle Scout and a Junior ROTC cadet in high school, Blackburn gained the discipline and drive that would propel him to success in the culinary field. He pursued every possible cooking-related merit badge and took his first job on the line learning to craft handmade pasta at a family-owned Italian restaurant.
He went on to graduate at the top of his class at Johnson and Wales culinary school and earned a bachelor’s degree in Culinary Arts from Keiser University. After college, he spent 8 years as a seasonal chef alternating summers and winters at high-end beach and ski resorts, from the Sagamore Resort in Lake George to Ocean Reef Club in Key Largo. He worked several seasons on Nantucket at top-rated establishments including Great Harbor Yacht Club, White Elephant Resort, and Proprietors Bar & Table as well as in Park City at Chateaux Deer Valley and Stein Eriksen Lodge. He eventually made his way to southern Vermont on the opening chef team at Cask and Kiln Kitchen and as the Executive Chef at the Hermitage Inn at the only private ski resort on the east coast. After meeting his wife Ashley, who is from the northwest Chicago suburbs, they moved to Cary and launched Great Full Plate.
Describing what drives him in the kitchen, Blackburn explains, “Keeping it simple and letting the food speak for itself.” He goes on to describe his dedication to his team and customers, as well as his drive to bring the best to McHenry County. “I am excited to contribute to what has been started here and look forward to helping the team take things to a level McHenry County has yet to see.”
Together with Blackburn and Erik Nordstrom, wine and spirits director, McClain is taking the farm-to-fork movement to new heights. Working with local farmers and purveyors, they are embracing opportunities to offer local, seasonal items to customers, and bringing awareness of the great flavors McHenry County has to offer.