Blaine Jelus is a "home chef" whose love for food and cooking began early in life. He took his first "real" job at age eleven, chopping cheese steaks and flipping burgers in Pennsylvania during the summer. Blaine was a natural in the kitchen, and from that point on, worked in a variety of food service jobs including: bartender, waiter, short order cook and chef. Blaine honed his skills in those early days and became a master at cooking everything from the simplest of dishes such as eggs and toast to extravagant feasts including lobster.

Blaine is a graduate of Cardinal O'Hara High School and Temple University's School of Journalism. While in college, Blaine earned his tuition by working in the restaurant business. He cooked in many Philadelphia area restaurants, including: September's Place, Willistown Grill, Wood Company and Striped Bass.

Over the years, Blaine's love of food began to show as his waistline expanded. When Blaine was over 300 pounds, he realized that he had to take charge of his health and lose the extra weight to get back to an active lifestyle and keep up with his wife and three children. Blaine found a renewed motivation and commitment to lose the extra weight for good and with his new passion for healthy eating; he came up with the idea for Blaine's Low Carb Kitchen. This unique cooking show takes viewers inside Blaine's quest to adopt a healthy, low-carb lifestyle.

From "funky" chicken nuggets to braised lamb shank with red wine sauce, Blaine's Low Carb Kitchen features a wide range of original, innovative recipes that everyone can enjoy. Most episodes include a weigh-in documenting Blaine's personal weight loss and his interaction with family and friends as they join in the low carb cooking fun.

Blaine works as a licensed Public Adjuster with Home and Business Adjustment Company in the state of Pennsylvania while producing Blaine's Low Carb Kitchen. He is also in the process of compiling his recipes for the Blaine's Low Carb Kitchen Cookbook.