Blake Edmunds

Coming Up

At Fruition, Blake Edmunds picked up the base layer: the training that underpins timing, movement, and consistency once service starts to stack up. In Denver, that foundation carried into Williams & Graham, where he served as sous chef from 2013. The next steps widened the scope of the work, first at Señor Bear as Culinary Director and Executive Chef, then at Mister Oso as Executive Chef and Managing Partner. Across those rooms, the thread is clear: Latin American cuisine and Israeli food became part of the working vocabulary that shaped his cooking. Today, Blake is chef of Miss Ada.

Where They Are Now

At Miss Ada in Brooklyn, New York City, Edmunds works as chef in a kitchen where the current menu sits alongside the experience that brought him there. The role places a Colorado native with Fruition training into a restaurant associated with Israeli food, while also carrying forward the Latin American cuisine that marked his Denver years. The result is not a reset but a continuation, with earlier work finding a new setting. The sequence of roles matters here: sous chef in 2013, then Culinary Director and Executive Chef, then Executive Chef and Managing Partner, then chef. Each title marks a larger span of responsibility, from line-level discipline to running a room with both creative and operational demands. The move from Denver to New York reads as the next step in that progression.

Signature

Blake's signature dishes include Tepache Crudo, El Twinky, Brown Butter Churros, Salt-Cured Diver Scallop, and Grilled Spanish Octopus. The range points to a kitchen that can move between brightness, richness, and restraint without changing register. Tepache Crudo and Salt-Cured Diver Scallop lean toward precision; Brown Butter Churros and El Twinky bring a lighter, more playful edge; Grilled Spanish Octopus sits between those poles, composed and direct.

In Their Words “We witnessed lively guest interactions with a happy hour menu that’s filled with fun spins on Latin-inspired foods like cheesy gordita crunches paired with margaritas and frozen cocktails.” “Whereas Señor Bear has a broad, esoteric menu with several Latin influences, Mister Oso has more of a focus on tacos and ceviche.”

Honors

No named awards have been cited for Edmunds. In his career, recognition is carried through appointments rather than trophies: sous chef at Williams & Graham, Culinary Director and Executive Chef at Señor Bear, Executive Chef and Managing Partner at Mister Oso, and chef at Miss Ada.