Blake Edmunds, Señor Bear

Chef 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.

Here are a couple of Chef Blakes creations:

 

Albacore Tuna Ceviche (roasted lemon dressing, marinated romaine, purslane, parsley, aji chile puff, pickled fresno, pickled jalapeño)

 

 

 

 

 

 

 

King Crab Ceviche (avocado, pickled shallot, serrano, puffed rice, coconut chile leche de tigre)

 

 

 

 

 

 

 

Hamachi Tiradito (artichoke emulsion, artichoke, seasoned soy, chuple corn, crispy quinoa, pickled fresno, fried ginger)

 

 

Señor Bear is a one-of-a-kind Latin-inspired restaurant and bar in the Lower Highland neighborhood of Denver. Named in part after the executive chef Blake Edmunds, aka “Whiskey Bear,” Señor Bear marries the culinary traditions of Latin America with refined, modernized cooking techniques.

The Señor Bear team prides itself on inspiring, surprising cuisine and impeccable yet approachable service. Rooted in the traditions of Central and Southern America, Señor Bear combines the authenticity of classic Latin cooking with professional, elevated execution.

Come visit Chef Blake and the Señor Bear team on, reservations are available on their website at http://senorbeardenver.com/

 

 

 

Chad Pettrone
Sustainability Director
Northeast Seafood