Blake Edmunds is a seasoned Colorado native chef who is passionate, creative, and behind some of your favorite menus in Denver. Before joining The Culinary Creative Group in 2015 to open Bar Dough, Edmunds trained at some of the most acclaimed restaurants in the United States and abroad — including the Michelin-listed La Cabro d’Or in Provence, France; the three-Michelin-star, James Beard Award-winning Le Bernardin in New York; the former three-Michelin-star Restaurant at Meadowood in California; the Michelin-starred Ubuntu in Napa; Haven in Oakland; Michelin Recommended Sweet Basil in Vail; and Michelin Recommended Fruition in Denver, helmed by James Beard Award-winning chef Alex Seidel.

After serving as executive chef at Señor Bear, Edmunds conceptualized and launched Mister Oso in the RiNo neighborhood, growing it into one of Denver’s most celebrated restaurant concepts. Mister Oso now has four locations, including one at Denver International Airport, and has received the Michelin Bib Gourmand award three times. Both concepts have received numerous additional accolades, including being named a must-visit brunch spot in Denver by The New York Times for 36 Hours, recognized as a “Taste Worth Traveling For” by Thrillist and Chase, and listed among Denver’s Top 100 Restaurants by Westword in 2024.

As Partner and Director of Culinary for The Culinary Creative Group, Blake leads the culinary vision across a diverse portfolio of concepts, overseeing menu development, creative direction, and team growth. His approach to innovation is grounded in a deep respect for the cultures behind each concept, focusing on thoughtful evolution over unnecessary complexity. Through a collaborative, mentorship-driven leadership style, he works closely with chef teams to build a culture of excellence and create restaurants defined by strong identity, exceptional food, and a guest-driven experience.