Frank Bonanno is the chef and proprietor of Bonanno Concepts, a Denver-based restaurant group behind some of Colorado’s most celebrated dining destinations. Over 20+ years, he’s launched flagship Mizuna, Italian favorite Luca d’Italia, Salita, Osteria Marco, Vesper Lounge with the country’s largest tap cocktail program, and most recently Dumplin’.
A graduate of both the University of Denver Daniels College of Business and the Culinary Institute of America, Frank has authored two cookbooks, earned multiple James Beard Foundation semifinalist nominations, and hosted PBS shows Chef Driven and Full & Buzzed. More than 20 of his former executive chefs have opened their own restaurants, a testament to his mentorship and lasting impact on Colorado’s culinary landscape.
Michael Dunning is the Executive Chef at Mizuna in Denver, bringing 13 years of culinary experience from Colorado’s top restaurants including Guard and Grace, Jax Fish House, and Restaurant Olivia. He’s worked alongside James Beard Award winners and Michelin-starred chefs, building a strong foundation in technique and thoughtful cooking.
At Mizuna, Michael crafts monthly tasting menus that showcase local farms and seasonal ingredients, driven by creativity and curiosity. His cooking takes familiar flavors and gives them fresh, approachable spins.
A regular at events like RARE, The Big Eat, and Heritage Fire, Michael won 1st place in RARE’s VIP Seafood competition and 2nd place at Heritage Fire in 2024. He continues to find inspiration in collaboration, seasonality, and Denver’s vibrant food community.
