Blair Machado was previously the owner of Hamfish Events from 2019-2023, a nomadic seafood BBQ and events company. Machado traveled up and down the east coast from Georgia to Canada and back down to New Orleans, collaborating with farms and other like minded chefs to create once in a lifetime dining experiences.
Chef Machado has extensive resumes in kitchens throughout Charleston and Virginia as a Master Butcher, Chef, and Farmer. Most recently, Machado was Chef de Cuisine of Precarious Beer Project and Sous Chef of The Amber Ox in Williamsburg, Va. Prior to relocating to Virgina in 2024 Machado also worked in some of the prestigious kitchens in Charleston, SC, as Executive Chef of Poogans Porch, Chef De Cuisine of Indaco, Executive Chef of Park Café, and got his butchering chops under the linage of Chef Mike Lata where Machado was the butcher and Sous Chef at FIG.
Chef Machado started his cooking career in the kitchen at 2941 Restaurant in northern Virginia with his mentor Chef Jon Krinn. He also spent time in the kitchens of Can-Can Brasserie and Acacia Mid-Town both in Richmond before moving to the Low Country 2011.
Known for his whole animal butchery program, Machado has earned the nickname of “certified meat ninja” by his colleagues and friends. In the South East Machado has cultivated relationships with farmers and fishermen to buy and use the freshest ingredients in his dishes. He hopes to bring all this to Fords Colony where he excited to reignite one of the most prestigious Country Clubs in Virginia.
