Blair Machado

Coming Up

Whole-animal butchery and the line work at Virginia Commonwealth University set the base for Blair Machado’s practice: disciplined knife work, attention to yield, and a taste for controlled, curated service. In Charleston, that training moved into restaurant kitchens, first as A.M. Butcher at FIG and then as Head Chef at Indaco. Today, Blair Machado runs Hamfish BBQ and cooks as chef of Magari by Oca, carrying that same measured approach across both roles.

In Their Words “This is my version of caviar service.”