Blake Edmunds

Executive Chef/Owner

Blake Edmunds is a Colorado native who continues elevate the Colorado food scene with his passion, creativity and dedication. At Señor Bear, Blake will bring his unique, enthusiastic style to the Latin American-inspired concept as Executive Chef and Owner. Throughout his career, Blake has worked beside Colorado’s best chefs and in acclaimed restaurants around the United States. As a recent graduate of the Culinary School of the Rockies, Blake spent time at Michelin-starred restaurants including La Cabro d’Or (France), Le Bernardin (New York) and the Restaurant at Meadowood (California). Blake spent more than four years working with award-winning chef Alex Seidel at his small farm-driven restaurant, Fruition. During this time, Blake advanced from farm manager to sous chef, honing his skills as a creative, committed chef and as a mentor and leader in the kitchen. After a brief time out of Colorado, Blake returned to Denver and was recruited by chef Max MacKissock to reboot the celebrated Squeaky Bean. Under chef Max, Blake continued to hone his craft, assuming a larger role in menu creation, dish execution and kitchen management. In 2014, Blake accepted the sous chef position at Vail’s acclaimed 38-year-old restaurant, Sweet Basil.

In 2015, Blake and Max teamed up with Tap and Burger Concepts to open Bar Dough, an Italian-inspired restaurant and bar in the Lower Highlands neighborhood of Denver. Since its opening, the Bar Dough team has won numerous accolades and awards, including the #6 spot on 5280 Magazine’s Best Restaurants list.

As Executive Chef/Owner at Señor Bear, Blake will bring guests beautiful, creative Latin American cuisine in a vibrant, fun environment. Señor Bear will be guided by his inventive style, innovative vision and dedication to his craft and to his team -- and the community is lucky to have him at the helm at Señor Bear.

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