About Us
Our Story
Señor Bear is a one-of-a-kind Latin-inspired restaurant and bar in the Lower Highland neighborhood of Denver. Señor Bear marries the culinary traditions of Latin America with inspiration from the different countries' cuisines, classical dishes, and traditional ingredients. The Señor Bear team prides itself on serving delicious, fun, surprising cuisine and beverages with impeccable, yet approachable, service.
Our Cocktail Bar
Our beverage program has been crafted around the flavors, ingredients and cultures of Latin American communities combined with refined American cocktail techniques and local ingredients. We are rooted in traditions heavily influenced by the cuisines of South American countries like Peru, to Puerto Rico in the Caribbean, and over to Mexico in Central America. Señor Bear combines the fun of Latin cooking with warm and lively hospitality you could find at family gatherings.
Blake Edmunds
Executive Chef and Managing Partner
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 in 2015, Edmunds worked in acclaimed restaurants around the United States, including: La Cabro d’Or (France), Le Bernardin (New York), the Restaurant at Meadowood (California), Ubuntu (Napa), Haven (Oakland), Sweet Basil (Vail) and Fruition in Denver. After serving as executive chef at Señor Bear, Edmunds was an integral part of opening two-time Michelin Bib Gourmand awarded Mister Oso in the RiNo neighborhood. Señor Bear and Mister Oso capture Edmund’s creativity, his innovative vision and dedication to his craft by delivering Latin American cuisine in a vibrant, fun environment. Both concepts have received numerous accolades, such as being named as a destination brunch stop by The New York Times for 36 Hours, recognized as a “Taste Worth Traveling For” by Thrillist and Chase and was listed as one of Denver’s best 100 restaurants in Westword.
Andrew Johnson
Chef de Cuisine
Born and raised in the NYC suburbs, Andrew Johnson’s passion for food began early. At 16, he started working in kitchens, washing dishes and working garde manger for a family friend. At Sweetgrass Grill, he gained a deep respect for local, seasonal cooking, learning whole-animal butchery and building relationships with the farms supplying the kitchen. Immersed in a team of Latin American cooks, he honed his Spanish and embraced the culture and community of the kitchen.
He spent three years under Christian Petroni at Fortina, learning Italian and Spanish cuisine, restaurant openings, and menu development. In 2023, after seven years in New York kitchens, he moved to Denver to attend Johnson & Wales University, earning degrees in culinary arts and food service management while working at Wazee Supper Club.
After graduation, Andrew joined Michelin-starred chefs Robert Grant and Patrick McCready, refining his skills in Chicano and California Mexican cuisine. A personal loss briefly pulled him away from kitchens, but meeting Chef Sebastian Ramirez reignited his passion. Starting as a line cook at Señor Bear, he rose to Sous Chef and now Chef de Cuisine.
Today, alongside Chef Blake Edmunds, Andrew leads the Señor Bear kitchen with creativity, passion, and respect for the diverse culinary traditions that shape his work.