Chef Carrie Blake’s love for food became apparent back in 1995 when she started working in the bakery department of Colorado grocery store chain, Wild Oats. Chef Blake immersed herself in an organic lifestyle while learning about the Farm-to-Table movement before packing her suitcase and heading for San Francisco in 1997. It was there that Chef Blake grew as a creative culinary force, enrolling at Le Cordon Bleu and training in various kitchens in the Bay Area. In 2006, hearing the call of the mountains, she returned home to Colorado where she began working at Table 6, where she has been ever since. Chef Blake is now the executive chef of one of Denver’s most respected restaurants.