Dio Mio (dee-OH mee-OH) is the creation of chefs Alex Figura & Spencer White. The self-proclaimed artisanal spaghetti monsters created an eatery rooted in Italian culture enjoyed in a relaxed, approachable and fun space. With their consistently rotating menu, you can always look forward to trying a new dish. Chef Alex Figura was kind enough to share his insight on owning a restaurant and dining in Denver.
Do you have a food philosophy at Dio Mio?
We prefer to keep it simple & genuine. We source high quality ingredients and prepare & season them correctly without over manipulation.
Aside from a knife, what piece of cooking equipment do you use the most?
At Dio Mio we use the vita-mix most, at home the mortar & pestle.
Do you have any chef mentors?
I can not say mentor but someone whom taught me a lot as person & chef. Brian Lockwood, he is now the executive sous chef at Eleven Madison Park.
What do you like to do outside the kitchen?
I love to bike, hang out with my 2 dogs and eat anything and everything.
Most undervalued ingredient?
Garlic. Depending on how you cut and cook it you can release so many flavors. A mince can provide strong flavor. Roasted provides umami/nutty/caramel notes. Sliced and sweated in butter can soften it and help round out dishes. Whole cloves provide background notes that can help tie all the ingredients together. Continue reading “Chef Alex Figura – Dio Mio Handmade Pasta in Denver’s RiNo Neighborhood”