Bar Dough Executive Chef and Owner Chef Carrie Baird was a final four finisher on Top Chef. She spent two decades in some of Denver’s most highly regarded restaurants, including Rioja and Euclid Hall Bar and Kitchen.
Along the way, she developed her signature style, fusing local ingredients with healthy twists on both classic and innovative dishes. At Bar Dough, Baird enjoys a "wonderful opportunity to cultivate a relationship between the consumer and the farmer through our food."
Throughout his career, Chef Blake Edmunds has worked alongside Colorado’s top chefs, a trend that will continue when he whips up mouthwatering specialties during Paws Up’s Campfire Chefs alongside Bar Dough Executive Chef Carrie Baird.
After graduating from the Culinary School of the Rockies, Edmunds earned his culinary chops at Michelin-starred restaurants from France to New York. But it was back in Denver where Edmunds helped open the Italian-inspired Bar Dough. Today, Edmunds and his team crafts Latin Amercian cuisine at Señor Bear in Denver, where his creations bounce from empanadas to Peruvian cerviche.