Blake Edmunds

Executive Chef and Managing Partner

Blake Edmunds is a Colorado native who continues to elevate the Colorado food scene with his passion, creativity, and dedication. Throughout his career, Blake has worked beside Colorado's best chefs and in "acclaimed restaurants" such as 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 line cook to sous chef, honing his skills as a creative, committed chef and as a mentor and leader in the kitchen.

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. From there Blake got an opportunity to open a Latin concept that he had long envisioned.

As Executive Chef/Owner at award-winning Señor Bear, Blake brings guests beautiful, creative Latin American cuisine in a vibrant, fun environment. Now with Señor Bear's "little brother," Mister Oso is guided by his inventive style, innovative vision, and dedication to his craft and to his team in the RiNo and Wash Park neighborhoods of Denver, as well as the newest branch in New Orleans.