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Cozobi Fonda Fina stands out with its robust nixtamalization program and dedication to traditional Mexican cooking methods; the restaurant is centered around a wood-fired grill with hickory to honor the way many people in Mexico have cooked for centuries. Every dish touches the wood-fired grill, down to the salsas and guacamole, which feature distinctly charred ingredients that showcase the aromatics of each ingredient.

Born into a family of chefs, Johnny grew up in Guadalajara, Mexico with an irresistible allure of a kitchen. Beginning his culinary career at age 14 as a dishwasher in his father’s restaurant, his upbringing sent him on a lifelong culinary journey. At age 18, Curiel went on a culinary immersion to Mexico with a simple mission: to unearth the heart and soul of his country’s rich and diverse cooking traditions. His journeys took him from bustling restaurants and street food stands to abuelas’ home kitchens, learning age-old techniques and the wisdom of generations along the way. 

Drawing on his experiences in Mexico, Curiel joined Chef Richard Sandoval’s renowned team to cook at restaurants around the U.S. and Mexico, namely Washington DC, New York, Los Angeles, Guadalajara, Oaxaca, and Aspen. He went on to establish himself in Denver’s burgeoning culinary scene, working with Chef Troy Guard in popular kitchens such as Guard + Grace, Los Chingones, and Mr. Tuna. His talent led him into restaurant consulting –– from coast to coast –– where he got the long-awaited approval from his father and gained the courage to open his own restaurants.

Chef Curiel is proud to share his heritage through Alma Fonda Fina and Cozobi Fonda Fina, restaurants dedicated to sharing the integrity, tradition, and culturally rich experiences that define his culinary journey and create a transportive dining experience that embodies the beauty of Mexico. As Chef Curiel continues to push the boundaries of taste and tradition, he pays homage to his roots and uses food to showcase his cultural pride.