Blair Warsham hails from Atlanta, Georgia, but his culinary journey began in Charleston, South Carolina where he graduated with Honors from the College of Culinary Arts at Johnson & Wales University in 2000. After graduation, Warsham continued working under the tutelage of executive chef Bob Waggoner, a three-time James Beard nominee for 'Best Chef of the Southeast', at South Carolina's only Mobile 4-Star/AAA 4-Diamond restaurant, the Charleston Grill. The first of several bold moves for Warsham was when he accepted an exclusive offer from Waggoner to train with some of France's most renowned chefs.

In 2003, Warsham trained under a manifold of Michelin-rated restaurants with chefs Patrice Demangel of Sofitel Biarritz Miramar Hotel, Gerard Charbonier of Le Bougaincillier , and Jose Deanacleto of Hotel Million. Before returning to the United States in 2004, Warsham completed his European experience working under chefs Rose Gray and Ruth Rodgers at The River Café , bringing authentic Italian cuisine to London in a contemporary setting.

With the experience garnered while studying abroad, Warsham was eager to find a restaurant where he could apply la technique to American food, leading him back to his hometown of Atlanta, Georgia to work with executive chef Anne Quatrano, three-time James Beard winner for 'Best Chef of the Southeast', at Bacchanalia.

When an executive sous chef was needed at The General's Daughter in Sonoma, California in 2005, Warsham's credentials made him an obvious choice. He declined an opportunity to return to France to work under heavyweight chefs Michel Bras and Marc Veyrrat. It was at The General's Daughter that Warsham developed a passion for California's fresh approach using local waters, farms and artisan producers of Northern California to find the highest quality ingredients available.

After dining at Campton Place in San Francisco, Warsham was captivated by executive chef Daniel Humm's forward thinking approach to creating innovative and contemporary cuisine that married modern French with American sensibilities. Warsham knew that working for Humm was the next step in his culinary progression and moved from Sonoma to San Francisco and joined Campton Place. Humm left Campton Place for 11 Madison in New York and extended Warsham the sous chef position, but Warsham declined the generous offer to stay in the bay area.

Warsham's dedication to excel and devotion to create dishes with an idyllic balance of flavor, texture, and color did not go unnoticed by his mentors. Over the years, Warsham has been invited and participated in a constellation of special events including; the 73 rd and 74th Fiera Nazionale Del Tartufo Bianca D' Alba, Disney World's Food and Wine Celebration, Hilton Head Island's Wine Celebration and Auction, Salute to Southern Chefs, numerous Bordeaux and Beaujelais Wine Dinners, Food and Wine Magazine's Wine Awards 2006.

Warsham started Blair Warsham Events in 2005, specializing in private dinner parties, wine tastings, and special events, allowing himself the freedom to focus on creating his own menus of haute cuisine. Combining his education, training, and travels abroad, Warsham concentrates on fusing approachable modern American foods with his own French-influenced technique while still batting an eye to his southern Lowcountry roots.