Chef Geoffrey Blythe attended the Baltimore Culinary Institute and Johnson & Wales. He worked the kitchens at The Morrison House Hotel in Alexandria, Virginia, and at Dixie Grill in Washington, D.C., then moved to San Francisco to serve as executive chef at MacArthur Park. Later, as executive chef at Jack's Restaurant, he earned the historic spot a four-star review. From Jack's, he moved on to Perlot, to sustained acclaim. Ultimately, the economic downturn in San Francisco forced the highly regarded Perlot to sacrifice him—they could no longer afford their exceptional executive chef, but as food editor Mike Dunne gloated in The Bee, "San Francisco's loss is Folsom's gain at Christophe's." He continued: "Blythe's combinations are soundly artistic, emphasizing powerful, balanced flavors as well as inviting arrangements."

He has twice been invited to cook at the prestigious James Beard House in New York City. Chef Geoffrey who was named one of the top 100 people to watch in the new millennium, has been a consistent Sacramento Magazine award winner and recognized as a Rising Star Chef in San Francisco. Blythe, once a sommelier, knows from wine. Indeed, while he was at Perlot, Tracie Broom of SFStation.com noted that his "wine pairings were sharpshooter caliber." He now resides in Sarasota. Chef Blythe and his wife Jacqui, have created an exclusive entertaining experience with Geoffrey Blythe Caterers.