Carrie Baird

Baird went to Le Cordon Bleu^[3] for a culinary arts program and was mentored by Jennifer Jasinski.^[4]

In 2016, Baird helped Natascha Hess start The Ginger Pig^[5] as a food truck.^[6] The following year she became head chef of Bar Dough.^[7]

In February 2020 she left Bar Dough^[8] and became co-owner and co-head chef with Natascha Hess at 'That’s What She Said.'^[9] The following month^[10] she added Rose’s Classic Americana (Rosetta Hall)^[11] to her restaurant repertoire.^[12] This opening happened seven days before coronavirus stay-at-home orders shuttered restaurants for dine-in service.^[13]

She is the co-founder and executive chef of Fox and the Hen, which opened in 2023.

Baird participated in Season 15^[14] (and was a judge in Season 18 In 2021).^[15] She was a judge^[16] in Top Chef: Portland in 2021^[17] (season 18)^[18] This was the first time the show ever used an elite rotating judging and dining panel.^[19] She was a finalist in 2021 CADairy2Go in its cheese and mac category.^[20]

In 2020, Baird was a finalist in the James Beard Foundation’s: Mountain category^[21][22] (winner was not announced due to the “dire situation” the foundation was in).^[23] She was included in Westword’s ‘Four people to watch in Denver’s Culinary Scene in 2021.'^[24]

Baird created the famous pork sesame crunch on Ginger Pig’s happy hour menu^[25] and baked a cake after building a makeshift oven out of snow when the chefs were tasked with making a dish with camping equipment, cooking in outdoors Colorado.^[26]