06/07/2026
One of my favorite regulars made a comment last night. It stuck. Since I do not us AI this may not be eloquent.
Many of you are aware that I have had some leg issues from working on restaurant concrete for 40 years. You are also aware that I have been at BLUE almost every night to greet you after doing my food preparations for each service.
As of late, I have been taking an extra night off. Its not a break from the restaurant itself, but the floors that can become very uncomfortable from visiting and checking on you guys. Before you say get a chair and sit down- Do you know me?
So far my amazing staff has continued to hold each other to the standards that we expect from Blue. I took Thursday night off to be with family and came in to a clean kitchen, organized dining room and paperwork that made sense❤️
My plan is to continue doing things as we do, but with some adjustments to give me more time to enjoy what we have created. For the couple of you that said “its not the same without Charles” Be patient and have some grace. I was there to check on things, and will be there most of the time. It’s what I do.
The comment I referred to at the beginning was this- “It seems like you’re preparing for your next career with your estate sale picking thing” In some ways that is true. I do want to have something to do when I can no longer do the restaurant. And I do thoroughly enjoy estate contents consulting. Helping people figure out what to do when they are downsizing or clearing out an estate has become another thing that I am passionate about as my life changes and my hair greys.
With the amazing staff that we have at BLUE, and the help from my sons at RTCVintage we are going to keep on chugging along making great food and having alot of fun.
I love all of you and thank you for supporting us while we do what we do. Not many lifelong chefs and pickers find themselves this lucky at 55.
Chef Charles
