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Carrie Baird is an American chef and businesswoman. She is a Top Chef alumna[1] and restaurateur.[2]
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]
Television
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]
Recognition and acclaim
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 infamous 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]
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