Blair Machado

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Blair Machado

Chef De Cuisine

Known as a pork enthusiast and “meat ninja” amongst the Indaco team, Blair Machado brings extensive knowledge and passion to his role as chef de cuisine. Machado works closely with executive chef Elliot Cusher to curate an exceptional, seasonally changing menu featuring rustic Italian cuisine with a modern flare.

Prior to joining the Indaco team, Machado held the position of executive chef at Park Café where he initially helped open the restaurant and created their first menus. Before Park Cafe, Machado worked as a consultant for Warehouse and Massi’s Wine Bar & Osteria where he assisted with menu development and served in the kitchen. Among many other accomplishments, Machado credits his proficient handmade pasta skills to his time at Massi’s Wine Bar & Osteria. From 2011 to 2013, Machado worked at FIG as his first job in Charleston where he discovered his passion and talent for butchery. Before moving to Charleston, Machado spent four years working in Richmond, Va., as saucier at Acacia Midtown and sous chef at Can Can Brasier.

When he’s not in the kitchen, Machado can be found spending time with his wife, playing with his dog, going to the beach and fly fishing.