Johnny Curiel

Chef Johnny Curiel's culinary philosophy is rooted in authenticity, deep personal connection, and the rich heritage of Mexico. He steadfastly believes in staying true to the ingredient and its historical context, emphasizing that the best flavors stem from the heart and genuine emotion rather than fleeting trends. His cooking is a profound expression of his life experiences, particularly his childhood in Guadalajara and the foundational lessons from his mother, Alma, who taught him that food is much more than sustenance—it's connection. This ethos is vividly embodied in Alma Fonda Fina, named for his mother, which serves as a testament to family, memory, and the vibrant tapestry of Mexican flavors. His approach to ingredients reflects both reverence for tradition and an eye towards the future. Inspired by experiences like learning to make molotes from an elderly Oaxacan woman, he deeply respects traditional techniques and ingredients such as masa. While committed to seasonal produce and flavors, he also expresses a desire to explore regenerative farming, aiming to not just take from the land but give back. For Chef Curiel, fine dining transcends mere food; it's an immersive 'experience, story, and execution' where every detail—from lighting and music to impeccable hospitality—cohesively contributes to making guests feel at home. Curiel's overarching vision is to share true Mexican food and history, with each restaurant concept serving as a distinct chapter in this narrative. Mezcaleria Alma is his 'love letter to Mexico City,' a space for innovation within that spirit. Cozobi Fonda Fina celebrates corn, the very 'soul of Mexican cuisine,' while Alteño pays homage to his father and the Jalisco Highlands. This thoughtful expansion is always driven by purpose and heart, ensuring each new venture is meaningful and deeply personal, thereby building a culinary movement that tells a powerful, authentic story of Mexico. Chef Johnny Curiel's technical style is characterized by a dynamic blend of 'fire-driven roots and modern precision,' coupled with a profound respect for traditional Mexican techniques. His mastery extends from crafting wood-fired, corn-centric creations at Cozobi Fonda Fina, reminiscent of learning masa techniques from street vendors in Oaxaca, to sophisticated modern preparations. He employs advanced methods such as dry-aging whole fish, a testament to his innovative spirit. His approach to flavor and plating emphasizes vibrant, balanced compositions and a 'seafood-forward' philosophy, particularly at Mezcaleria Alma, utilizing incredibly fresh ingredients. Dishes like the Crudo de Atún exemplify this, featuring bright elements such as jalapeno kizami, orange supremes, and black garlic aguachile for a 'flavorfully vibrant yet light bite.' He skillfully introduces East Asian nuances into Mexican dishes, as seen in the Aguachile de Erizo with Santa Barbara uni, Hokkaido scallop, mandarin aguachile, crispy ginger, and habanero mayonnaise, showcasing a sophisticated intersection of culinary traditions. His plates are designed to evoke emotion and nostalgia, alongside surprising modernity. Among his legendary signature dishes are: * **Crudo de Atún:** Featuring jalapeno kizami, orange supremes, black garlic aguachile, and crispy leeks. * **Aguachile de Erizo:** With Santa Barbara uni, Hokkaido scallop, mandarin aguachile, crispy ginger, and habanero mayonnaise. * **Burrita de Chicharron:** A nostalgic bite with Sakura pork carnitas, salsa de chile de arbol, white pickled onions, and guac. * **Arroz a la Tumbada de Hongos:** A modern risk featuring wild mushroom, cured egg yolk, chive jocoque, and crispy wild mushrooms. * **Frijoles Percos:** A comfort food dish at Alma Fonda Fina, composed of chorizo, fresh salsa, queso fresco, and sourdough flour tortillas, a refined version of his mother's recipe.

Career

• Dishwasher, Learner at Father's Restaurant, Guadalajara, Mexico
• Learner Chef at Street Food & Banquet Companies, Various Mexican Regions
• Sous Chef, Chef de Cuisine at Richard Sandoval's Restaurants, Colorado
• Chef at Guard + Grace, Denver, CO
• Chef at Los Chingones, Denver, CO
• Chef at Mr. Tuna, Denver, CO
• Consulting Chef at Consulting Projects (various), Charlotte, NC; Minneapolis, MN; Cincinnati, OH
• Owner, Chef at Alma Fonda Fina, Denver, CO
• Owner, Executive Chef at Mezcaleria Alma, Denver, CO
• Chef/Overseer at Alteño, Denver, CO
• Chef/Overseer at Cozobi Fonda Fina, Boulder, CO
• Owner, Chef (Upcoming) at Maíze, Denver, CO

Mentored by Richard Sandoval, Troy Guard.