The Culinary Creative Group has created several critically acclaimed restaurants, including A5 Steakhouse, Ash’Kara, and Mister Oso, which are six-time Michelin-awarded. In addition to our success in Denver, CO, we have also developed restaurants in Aspen, CO, and New Orleans, LA—either independently or through strategic partnerships.
We take pride in being an incubator for culinary talent. Our chefs are developed and mentored by a leadership team that includes Chief Culinary Officer Max Mackissok and Culinary Directors Carrie Baird (Bravo Top Chef alum and James Beard semi-finalist) and Blake Edmunds (two-time Michelin Bib Gourmand awardee for Mister Oso). Our restaurants, cocktail bars, and coffee shops are known for their creativity, innovation, and exceptional service, with menus built around local, seasonal ingredients.
In addition to launching our own concepts, we offer expertise in conceptual design, menu development, and financial and operational management to restaurants nationwide.
Since 2010, when Juan Padró and his partners opened their first restaurant—Highland Tap & Burger—The Culinary Creative Group has grown to include 23 restaurants, bars, and coffee shops, with three of those restaurants collectively earning six Michelin awards. His passion lies in making The Culinary Creative Group an incubator for chef talent, mentoring—alongside Chef Max Mackissock—many sous chefs into Chef de Cuisine roles while also building concepts around more established chefs, such as those behind Kumoya and Magna Kainan.
Juan also leads the company's consulting practice, which has delivered award-winning results such as Sofia in New Orleans and 7908 in Aspen, CO. These projects draw on the group’s expertise in conceptual design, financial management, and operational management.
Juan has a BA in History from the University of Massachusetts and a passion for creating jobs, investing in people, developing his staff, and building businesses that truly impact communities. He has cultivated strong relationships in the local business and non-profit communities, including organizations like Water Is Life, Access Opportunity, and Denver Public Schools, which embody his commitment to The Culinary Creative Group’s mission to create welcoming, purposeful, and community-driven concepts and to be progressive, socially conscious leaders in the community.
He is proud to work with incredible humanitarians and to have the opportunity to support their efforts, both locally and internationally. When Hurricane Maria hit in 2017, Juan—as a Board Member for Third Wave Volunteers and through his connection to Dr. Allison Thompson—was responsible for logistics and distribution of supplies in Puerto Rico over a five-month period. This effort, in partnership with Global Empowerment Mission and B Strong, is thought to be one of the largest private humanitarian missions in U.S. history, providing $17,257,570 worth of supplies and executing 340 evacuations. In addition to contributing financial support through a fundraiser at Sloan’s Tap & Burger (which raised a total of $150,000), the company hosted a special dinner series with Puerto Rican Chef Sebastián Ramírez-Lohner at Señor Bear, which prompted the young chef to later move to Denver and join The Culinary Creative Group.
More recently, during 2020–2021, amid the COVID-19 pandemic, Juan addressed a need among laid-off service industry members and overworked frontline workers by transforming his restaurant Morin into a commissary that fed thousands of meals a week to those affected. He also worked with co-organizers to execute a vaccine clinic for the underserved Latino community. This drive-up vaccine clinic event was an incredible success, providing vaccines to over 10,000 members of the Latino community in just two days.
A native of Arlington, VA, Katie graduated from the University of Vermont in 1998 with a BS in Business Administration and began her career as a research associate covering media, entertainment, and hospitality stocks at an institutional investment firm in Boston, MA. After seven years in the financial industry, Katie changed course to pursue her love of mathematics and education. She taught high school mathematics for four years in Worcester, MA, while earning an MLA in Mathematics for Secondary Education at Harvard University.
In 2010, Katie and her partner and collaborator, Juan Padró, relocated to Denver to follow their shared passion for food, drink, and great meals with friends—diving headfirst into the restaurant industry. With the opening of Tap & Burger, a new journey began, and twenty-two restaurants, bars, and coffee shops later, she continues to bring her passion and expertise to each new project.
Max has led and directed kitchens across Colorado for more than 25 years. His culinary foundation—built on years of studying technique and tradition in Italy and an in-depth mastery of classical French cuisine—fuels his passion for creating truly memorable dining experiences.
Throughout his career, Max has earned a loyal following through his work in both Summit County and Denver, consistently garnering praise from the press, industry professionals, and, most importantly, his peers. As the chef at A5 Steakhouse, he helped earn it the title of #1 Steakhouse in America by Tasting Table, while both A5 and Ash’Kara have each been recognized by the Michelin Guide four times. Kumoya has been named to multiple “Best Sushi in Denver” lists, and Magna Kainan was featured in Bon Appétit magazine as one of the most anticipated restaurant openings.
Max is deeply passionate about nurturing culinary talent, guiding many sous chefs as they grow into Chef de Cuisine roles while also building restaurant concepts around chefs he admires. Working closely alongside these chefs, he dedicates himself to concept development, menu creation, and mentoring on the business side of the restaurant industry. At The Culinary Creative Group, Max oversees all Culinary Directors and chefs, providing leadership and support to ensure each team thrives.
He joined forces with Katie O’Shea and Juan Padró to open Bar Dough in 2015, and the trio has since gone on to open A5 Steakhouse, Ash’Kara, Aviano Coffee, Ay Papi, Bar Amorina, Forget Me Not, Fox and the Hen, Kumoya, Magna Kainan, Mister Oso, Señor Bear, and Sorry Gorgeous, as well as consulting on the launches of 7908 Aspen, Sofia, and Maine Shack.
Kevin Eddy is The Culinary Creative Group’s Chief Development Officer and has been immersed in Denver’s service industry since January 2000. Before moving to Denver, Kevin graduated from Michigan State University with a finance degree and relocated from East Lansing to Chicago in 1998. In January 2000, he opened the Tin Lizzie in LoDo, which later became Spill Lounge. While operating Spill, Kevin met Juan Padró, and in 2009, Kevin and his business partners reached out to Juan with an idea—a burger concept in the Lower Highlands neighborhood. Thus, in 2010, Highland Tap & Burger was born, along with a lasting business partnership. Throughout his time in hospitality, and specifically with The Culinary Creative Group, Kevin has appreciated the opportunity to work with hardworking, creative people.
Chef Carrie Baird has made a name for herself over the last two decades by leading kitchens in some of Denver, Colorado’s most highly regarded restaurants. Baird’s signature style fuses locally sourced ingredients with healthy twists on classic and innovative new dishes.
Baird competed on Season 15 of Bravo’s Top Chef, quickly becoming a fan favorite and finishing as a top 4 finalist. In the spring of 2019, she was a contestant on Food Network’s Beat Bobby Flay and handily defeated him with her Pork Green Chili Huevos Rancheros. She later appeared as an All-Star judge on Top Chef Season 18, judging eight episodes.
Baird has earned numerous accolades for her work as Executive Chef of Bar Dough, including being a semifinalist for the 2019 James Beard Award for Best Chef: Mountain. Bar Dough was named one of the 25 Best Restaurants in Denver in 2017, 2018, and 2019 while Baird served as executive chef. Most recently, Chef Carrie opened her own concept, Fox and the Hen—a playful take on an all-day breakfast restaurant—which has been featured on many best breakfast and brunch lists across the city.
Baird is currently the Culinary Director for The Culinary Creative Group in Denver, where she oversees three Tap & Burger concepts as well as Fox and the Hen.
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 worked in acclaimed restaurants around the United States and abroad, 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 played an integral role in opening award-winning Mister Oso in the RiNo neighborhood. Mister Oso now has four locations, including one in DIA, and has received the Michelin Bib Gourmand award twice.
Señor Bear and Mister Oso capture Edmunds’s creativity, innovative vision, and dedication to his craft by delivering Latin American cuisine in a vibrant, fun environment. Both concepts have received numerous accolades, including being named a 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 in Westword for 2024.
Nicole Westerman moved to Colorado from California in 2012 and only knew one person, who happened to work at Highland Tap & Burger. Nicole was hired as a server at Highland Tap & Burger shortly after arriving in Colorado and the rest is history. She has been part of The Culinary Creative Group for ten years and in that time was promoted from server to manager, to General Manager, and then became a partner in opening Sloan’s Lake Tap and Burger. She later became Director of Operations for the Tap and Burgers, opened Tap and Burger Belleview Station and now, she oversees recruiting for all of our restaurant concepts.
Sang is a seasoned Human Resources professional who joined The Culinary Creative Group in January 2023. With a strong background as a HR certified professional she is dedicated to building meaningful partnerships within the organization to achieve organizational goals and preserve the company's unique culture.With Sang's combination of HR expertise, dedication to organizational success, and a genuine enthusiasm for the culinary world, her role is vital in shaping the future of The Culinary Creative Group. Whether developing effective partnerships, driving strategic HR initiatives, or bringing a fresh perspective to the table, her contributions are instrumental in achieving key business outcomes.Beyond the realm of HR, Sang possesses a deep passion for food, cooking, and travel. This passion infuses her work with a unique perspective, enabling a creative and innovative approach to problem-solving. Sang's culinary and travel interests also bring a diverse range of experiences and insights, enriching interactions with colleagues and stakeholders.
Emily Obermeyer brings over 15 years of experience in the hospitality industry. She began her journey with The Culinary Creative Group in 2012 as a server at Highland Tap & Burger. In 2016, she helped open Sloan’s Lake Tap & Burger, serving as Assistant General Manager under Nicole Westerman.
While managing Sloan’s Lake Tap, Emily expanded her role in 2017 by coordinating events such as catering Rapids Soccer home games in the Summit Club and Chairman’s Club. This experience led her to establish and lead The Culinary Creative Group’s events and catering department, which has since become one of the company’s most successful divisions under her direction—attracting bookings from Denver sports teams, top recording artists, celebrities, and prestigious corporate clients.
Throughout the COVID-19 pandemic, Emily continued her dedication to the community by supporting the Colorado Restaurant Response initiative out of the Morin (now A5) kitchen, delivering thousands of meals to frontline workers and furloughed restaurant industry staff. Her work during this time highlights her passion for activism and commitment to serving the community.
Keegan grew up in Indian Rocks Beach, Florida, where he worked in his family’s restaurants until leaving for college. After earning a BA in History from the University of South Florida, Keegan and his wife moved to Chicago, Illinois. While working at cocktail bars in Chicago, he developed a passion for beverages and refined his hospitality skill set.
In 2017, they relocated to Colorado, and Keegan spent six months in Ouray setting up a tasting room for a local distillery. It was there that he met one of the managers of The Culinary Creative Group, who encouraged him to reach out if he ever moved to Denver. A few months later, they did just that, and Keegan joined The Culinary Creative Group as a bartender at Señor Bear in the fall of 2017.
After several years running the beverage program there, Keegan became Beverage Director for The Culinary Creative Group’s Latin Division in 2023, overseeing the Mister Oso beverage programs. In 2024, he took on the Bar Dough beverage program and developed Chef Carlo Lamagna’s beverage program for the Filipino concept Magna Kainan.
In 2025, Keegan was promoted to Director of Beverage for The Culinary Creative Group, where he currently oversees the company’s entire beverage department. Taking advantage of the company’s educational reimbursement benefit, he earned a Certification in Project Management from CSU, became a Certified Pisco Specialist, and achieved Level II Mezcal Sommelier certification. He is currently completing his Level II WSET in wine and looks forward to continuing his growth as a hospitality and beverage professional.
The Culinary Creative group stands firm in the belief that our hospitality continues outside the walls of our restaurants to the communities in which we are lucky enough to live work and play. This commitment extends to our state, our country, and the world at large. The work these organizations do amazes and humbles us, so we do much more than simply donate a percentage of sales to support them; we raise money, we roll up our sleeves, we get to work.
Our goal is to make up the financial gap allowing schools to offer athletic, music, and art after-school programs.
Access Opportunity invests in high-potential, low-income students from high school through college, so that they can have impactful careers and lead change in the lives of individuals and communities
Currently, 1.8 billion global citizens lack access to clean water and 2.5 billion lack access to sanitation – 1 in 5 of those people die and 90% of them are under the age of 5. Water Is Life is committed to ending the world-wide water crisis.
Humanity & Hope is a non-profit working to assist underserved villages in remote parts of Honduras by partnering with the people of each village to achieve sustainable change.
The Third Wave is a movement of volunteerism that encourages and inspires people to give a little back to the world. To volunteer even for just an hour, whether it is helping inner city kids or the elderly lady living next door.
