Born into a family of chefs in Guadalajara, Mexico, Johnny Curiel began his culinary journey at age 14 in his father’s restaurant. He deepened his roots with an immersive culinary exploration across Mexico, learning from bustling restaurants, street vendors, and abuelas’ kitchens. Drawing on these formative experiences, he joined Chef Richard Sandoval’s team and cooked across the U.S. and Mexico before making his mark in Denver with Chef Troy Guard and as a coast-to-coast consultant. Curiel’s solo debut, Alma Fonda Fina, earned a MICHELIN Star, MICHELIN’s Young Chef Award, and national accolades from Esquire and the James Beard Foundation. In succession, he opened Cozobi Fonda Fina in Boulder, Mezcaleria Alma in Denver to honor Mexico City, and Alteño, which brings the fire-kissed flavors of the Jaliscan Highlands to Denver.
