WHO WE ARE
Blue Atlas focuses on globally inspired dishes which are meant to be shared with friends and family as is the tradition in many cultures around the world. The restaurant is a marriage between Rachel’s world travels and Ben’s classical training. We want to honor tradition and offer a contemporary twist while maintaining a sense of humility and respect for our ingredients.
With the changing global environment we believe that vegetables at the center of the plate is a more sustainable practice and will be the future of dining. Our mission is to showcase the diversity of our products by highlighting the ingredients in differing cultures across the globe.
With health and wellness as one of our core values we also strive to provide a clean-eating experience. We truly believe that we are what we eat and if we focus our efforts on promoting the health of the people it will reflect on the health of the world.
Rachel Best
Owner-Director of Operations
Rachel began cooking in restaurants while earning her degree in International Affairs at the University of Colorado. After graduating, she worked with farmers in Cameroon, Africa for two years as a Peace Corps Volunteer. Upon returning to Colorado, she continued to work in kitchens and became the chef of Leaf Vegetarian Restaurant.
After getting married, Rachel returned to her hometown, Richmond, to be closer to family. Five years later, Rachel and Ben opened Blue Atlas and when not at work, she enjoys spending her time outside with her son.
Ben Watters
Owner-Chef
A native of Wisconsin, Ben moved to Colorado for a change in pace. He began working in kitchens and spent many years at Brasserie 1010 learning French cuisine. He continued to develop his skills while staging in Chicago at Grant Achatz restaurant, Next, and working at other fine dining restaurants in Colorado. After moving to Richmond with his new wife, Ben worked at Lemaire, Brenner Pass, and Aloi before opening Blue Atlas with Rachel.
Derek Nielsen
General Manager
Beverage Director-Sommelier
Derek grew up in the Hamptons where he began developing his passion for the hospitality industry while working at various restaurants. His passion was quickly recognized and climbed the ranks from bartender to Beverage Director at Sen in Long Island. He continued his growth and moved on to manage restaurants in New York City and Montauk.
In 2018, Derek relocated to Richmond with his family to open Organic Crush. He soon began to miss the traditional family owned business atmosphere and joined the Blue Atlas team where he wears many hats including in house gardener and handyman in addition to overseeing the bar program.
Lilian Price
Asst. General Manager - Sommelier
Lilian is a Richmond native who began working in restaurants while she was studying film at VCU. She spent 6 years learning how to work every position possible in the front of house in restaurants that ranged from casual burger joints to fine dining to sports bars. Her love for her hometown and the Richmond restaurant scene fueled her passion for serving, and her desire to provide her community with delicious food and memorable experiences led her to Blue Atlas.
After joining the team as a server in 2023, she discovered her passion for wine, and became a certified sommelier in 2024. After playing many roles over the years, she is now working as Assistant General Manager.
Sarah Clampett
Social Media Director
Originally from New Mexico and raised in North Carolina, Sarah has been in restaurants for over a decade. She got her start as a server while completing her degree in Graphic Design at Virginia Commonwealth University in Richmond, Virginia.
After graduating in 2014, Sarah worked in restaurants around the Richmond area honing her skills in hospitality and restaurant management. Sarah has been with Blue Atlas since it opened and has worked many roles. Currently, she manages the restaurant’s social media and website design.