The first family of Denver food.

 

Behind the scenes with the originators of Denver’s restaurant explosion and the couple of who put the Mile High City on the culinary map

Since founding Mizuna in 2001, Frank (BSBA ’90) and Jacqueline Bonanno have infused the spirit of family and culinary excellence into a portfolio of award-winning restaurants that spans across the entire metro area and onto the pages of many of the nation’s hottest and most critically acclaimed lists of top-destination restaurants.

What started out as an intimate neighborhood joint in Mizuna now includes a lineup of many of Denver’s most cherished food brands including the newest gem at Denver Milk Market, which features over sixteen unique venues straight from the mind of chef and restauranteur Frank Bonanno.

Along the way, he has inspired and mentored a new generation of restauranteurs and executive chefs, including notable local food celebrities such as Alex Seidel (Fruition, Mercantile), Rebecca Weitzman (Ivy on 7th) and over a dozen more who have gone directly from Frank’s kitchens to opening restaurants of their own.

Join us as we explore their cherished history together and how their love of family has inspired a community of artisans and food-lovers across Colorado.

 
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In Conversation with David Corsun

David Corsun is director of the Daniels College of Business’ Fritz Knoebel School of Hospitality Management and an associate professor since 2007. After receiving his PhD in 1999 from Cornell University’s School of Hotel Administration, Corsun was named assistant professor at Washington State University. After a year in Washington, he moved to the University of Nevada, Las Vegas, and was subsequently named associate professor and coordinator of international relations for the University’s Harrah College of Hotel Administration. Corsun also held academic positions with Cornell University and New York University while a graduate student.