For Chef Johnny Curiel, the pinnacle of his career is not merely the Michelin star his restaurant Alma Fonda Fina earned in its debut year. Instead, it’s the opportunity to share his passion for Mexican cuisine and culture. “The proudest moment of my life was not Michelin or having the best new restaurant,” Curiel tells Observer. “It’s the fact that I, as a Mexican, was able to come to Colorado and share my story about what Mexican food means to me, and what I think of Mexico as a country.”
A Leap of Faith
Opening Alma Fonda Fina
Last December, Curiel and his wife, Kasie, embarked on a significant career change by opening Alma Fonda Fina in Denver. Both had established careers in the Colorado hospitality scene but decided to leave their positions to pursue their dream of owning a restaurant. Their vision was inspired by the local neighborhood eateries in Mexico, a concept close to Curiel’s heart.
Embracing His Vision
Curiel, born in California and raised in Guadalajara, had years of experience working under renowned chefs like Richard Sandoval and Troy Guard. However, he knew it was time to follow his own path. This decision paid off when Alma Fonda Fina was awarded a Michelin star in its first year.
“It’s all been worth it,” Curiel reflects. “All of those moments, both positive and painful, led to opening our own restaurant. And it’s not just about Michelin. It’s about working with my wife, and the team being happy, and the guests being happy and people coming in again and again and saying that what we have is special. It’s validating, and it was worth it. I would do it all again just to get here.”
Maintaining Authenticity
Staying True to the Vision
Located in Denver’s vibrant Lower Highlands neighborhood, Alma Fonda Fina offers authentic Mexican home cooking. Curiel’s extensive research trips to Mexico have influenced the restaurant’s thoughtfully crafted, flavorful dishes, including tortillas made from imported masa. Despite the acclaim, Curiel is committed to preserving the restaurant’s original charm.
“I’ve made it really a point to talk about how nothing is changing,” Curiel says. “So many people have reached out to me and said, ‘You need to raise the prices. Take opportunities.’ But we’re doing well and people are loving it as it is. Why would I change something? Alma is not changing. The menu obviously changes the same way we always do, but the concept, the prices, the happy hour—all of those things are staying the same.”
Expansion and Giving Back
Launching Cozobi Fonda Fina
Following the success of Alma Fonda Fina, Curiel and his team have opened Cozobi Fonda Fina in nearby Boulder. This sister restaurant continues the emphasis on wood-fire cooking, with a menu tailored to its new locale. It has been a remarkable year for the Curiel family, which also includes their young son.
Commitment to Mentorship
Curiel is also focused on giving back to the culinary community. “What I’ve always thought about in connection to success is the mentorship I’m able to give and the guidance I’m able to give to other chefs, and the hands I’m able to lend,” he says. “It’s the same now, but I have an even bigger commitment to that. In the same way that I got here by people trusting me and believing in me and coaching me, I want to pay it forward and do the same. This has to be an organic and continued growth for everyone.”
As Curiel reflects on the Michelin star and his journey, he remains dedicated to his culinary roots and committed to nurturing the next generation of chefs.