Blake Rushing
![](https://pensacola.imgix.net/images/blake-IMG_3597.jpeg?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=320&s=e3e32ed3462c455aaeada9b4aa1444fe 320w, https://pensacola.imgix.net/images/blake-IMG_3597.jpeg?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=540&s=5f502680288c5b89a10967557839bc4f 540w, https://pensacola.imgix.net/images/blake-IMG_3597.jpeg?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=768&s=44aff75844d183e7863d99e6ea37f184 768w, https://pensacola.imgix.net/images/blake-IMG_3597.jpeg?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=1024&s=47be3f7d5f0c430d2ac9cb05c2e52372 1024w, https://pensacola.imgix.net/images/blake-IMG_3597.jpeg?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=1200&s=d0b0175c84d288c24a2aa748bf95fd5e 1200w, https://pensacola.imgix.net/images/blake-IMG_3597.jpeg?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=1440&s=480a779976640f238901dabf78132e83 1440w, https://pensacola.imgix.net/images/blake-IMG_3597.jpeg?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=1920&s=8579bb3ffdf5771cdb6d849b8a0282a0 1920w, https://pensacola.imgix.net/images/blake-IMG_3597.jpeg?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=2560&s=a0f3fd39b1813affa6ae83e0ad8da0ec 2469w)
Chef Blake Rushing enrolled at Le Cordon Bleu Culinary Academy in Orlando, Florida, in 2003. While in school, his first restaurant experience was at Wolfgang Pucks in Downtown Disney. To fulfill his degree, Blake completed a three-month internship in London at the world-famous Savoy Grill. The Savoy Grill launched Blake's real culinary education and proved to be an exciting start to his career.
After completing his internship at the Savoy, Blake moved back to the United States to graduate from Le Cordon Bleu and prepare for long term employment in London back at the Savoy. During Blake's time at the Savoy, the restaurant earned the highly sought after Michelin Star ranking. Two and half years into Blake's experience at The Savoy Grill, he was invited to help open restaurateur Gordon Ramsay’s first US restaurant in New York City as a Sous Chef. In 2007, less than one year after opening, Gordon Ramsey at the London in New York City earned two Michelin Stars.
In order to begin learning a different style of cooking, Blake moved from the Gordon Ramsey Company to Lumière in Vancouver, British Columbia. At Lumière, Blake was able to incorporate the use of West Coast flavors with his classic French style training. Daniel Boulud took it over shortly after his arrival and cooking alongside the great French chef was quit the treat.
Finally, missing life near his family in the paradise that is Pensacola, Florida, Blake decided to bring his career home. Blake's first venture in Pensacola was opening Elise, Coastal Dining. In less than three months, all of the restaurant's hard work paid off as Elise was recognized by the prestigious James Beard Foundation with a nomination for Best New Restaurant in the country. Also during Blake's time at Elise, he was featured in Southern Living magazine for his house cured bacon.
Blake's next project was to start his catering company, Spot On Catering. During this time, he also developed and opened his next restaurant concept called Type. The restaurant's menu changed monthly which allowed him to present a wide variety of dishes and new recipes to patrons.
When Blake and friends began talking about the development of what is now Union Public House, Blake quickly realized that the pub was an opportunity to bring something special to Pensacola. He chose to devote his time to UPH and eventually closed Type to focus solely on the new modern Southern pub.
Blake now spends his time and talent making UPH the best pub in Pensacola with his unique take on Southern pub dishes with a worldly modern twist. UPH will be relocating, down the street, to the East Garden District in 2023. The new home of UPH will feature and open kitchen and private chef’s table. Cheers!
Indulge in delicious tastings from local chefs:
Chef Walter Staib
A Taste of History
West Indies Pepperpot Soup
Chef Blake Rushing
Union Public House
Spanish style Paella w/ Red Scarlet Rice
Chef Irv Miller
Jackson's Steakhouse
Oyster and Pensacola Bay Shrimp Roast with Chorizo
Chef Gus Silivos
Agapi Bistro + Garden
Nassau Grits and Pensacola Red Snapper
![](https://pensacola.imgix.net/images/Screen-Shot-2022-07-28-at-3.21.35-PM.png?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=320&s=c2c6ea314540e4a40915e7379699ebfa 320w, https://pensacola.imgix.net/images/Screen-Shot-2022-07-28-at-3.21.35-PM.png?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=540&s=99f7aa57ccb94ee83c886b80afaaf637 540w, https://pensacola.imgix.net/images/Screen-Shot-2022-07-28-at-3.21.35-PM.png?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=768&s=c0fe38b8b0cb0c22ff79f60be8fe5673 768w, https://pensacola.imgix.net/images/Screen-Shot-2022-07-28-at-3.21.35-PM.png?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=1024&s=fcf5055cd55d4a1194de2c665b3f825a 1024w, https://pensacola.imgix.net/images/Screen-Shot-2022-07-28-at-3.21.35-PM.png?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=1200&s=d4b9fe8f223831c430e83db8df36e203 1200w, https://pensacola.imgix.net/images/Screen-Shot-2022-07-28-at-3.21.35-PM.png?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=1440&s=c5f13c7eae562d0d558de9ad4bcd3c81 1440w, https://pensacola.imgix.net/images/Screen-Shot-2022-07-28-at-3.21.35-PM.png?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=1920&s=47861ebff108bfe5da8833bffa454631 1920w, https://pensacola.imgix.net/images/Screen-Shot-2022-07-28-at-3.21.35-PM.png?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=2560&s=c4e3a55c48af4debe62c429cd2cb856c 2560w, https://pensacola.imgix.net/images/Screen-Shot-2022-07-28-at-3.21.35-PM.png?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=3840&s=6bb9ca486c912195edfe949d13ca3d9a 3072w)