A Bit
About Us
Just ordinary people with a passion for pasta, and other tasty treats.
DIO MIO
(DE-OH MEE-OH)
- as in "My God! This pasta is good."
Dio Mio is a counter-service restaurant focusing on fresh, handmade pasta. Chefs Spencer White and Alex Figura used their fine dining backgrounds to create a concept that features a mix of traditional Italian and contemporary food in a relaxed and approachable environment. The pair’s vision is executed by a great team, led by Chef Peter McTiernan and Sous Chef Jack Raczkowski.
At the center of the 1,500-square-foot restaurant is the pasta-production table, which is at the heart of what we do. Sourcing is important to us; often locally, sometimes nationally, always seasonally.
How
TO Dio
First time dining at Dio? Here’s the 4-1-1:
We offer a blend of high-end cuisine in a casual, first-come, first-serve counter-service setting.
There are no reservations. Come as you are, and we’ll take care of you as soon as possible!
When you arrive, check in with the host, and we’ll either get you seated or let you know how long the waitlist is.
Once seated at your table, a Dio team member will pop by and give you the rundown of what you need to know. From there, head over to the counter, peruse the menu, put in your order, and head back to your spot.
For separate orders or large groups, there might be a slight delay in getting your food out on the table at the same time - but we promise to do our best to ensure a memorable dining experience for your whole crew.
Want to order another snack, pasta, or glass of wine? Let your server know, and they’ll order it for you.
Once you’re full and happy, your server will bring over your check to get you settled up and on your way.
The Peeps
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CHEF & OWNER
I began my culinary career while studying in Philadelphia, working at the high-end restaurant Vetri for nearly three years. After that, I spent a year in Spain at L'Escaleta, followed by a stint at Blue Hill at Stone Barns in New York. I then returned to Spain to work at El Celler de Can Roca.
Upon returning to the United States, I became chef and partner at Lower48 in Denver's Ballpark neighborhood. It was there that I met Spencer, who eventually became the sous chef. We later joined forces as partners to open Dio Mio.
FUN FACTS
- Hometown: Alexandria, VA
- Favorite thing on the menu: Cacio e Pepe
- What are you doing on your off days? Hanging with my family and twodogs, mountain bike, snowboard, and jui jitsu.
- Most memorable dining experience to date? L'Astrance in Paris
- Wildcard thing to know: I love the Lord of the Rings movies and books! My dog is names after Aragorn.
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DIRECTOR OF OPPS + COMMS
Lulu Clair's entrepreneurial journey began at 18 with the founding of Souls In Action, an event production company in the music industry. She transitioned from artist management to event and festival production, collaborating with industry heavyweights like Warped Tour and Red Bull Sound Select. Notably, she served as Festival Director for Denver's Underground Music Showcase, curating lineups that showcased both established and emerging talent. Alongside chef Spencer White and Alex Figura, she co-founded Dio Mio and Redeemer Pizza, fine-tuning her expertise in restaurant ownership and operations. Throughout her career, Lulu has showcased unwavering dedication, creativity, and a passion for community-building.
FUN FACTS
- Hometown: Durango, CO by way of Los Angeles.
- Favorite thing on the menu: the focaccia - period.
- What are you doing on your off days? traveling whenever possible, spending afternoons in the garden with my dog Bowie!
- Most memorable dining experience to date? Noma did a pop up in Tulum in 2017? We did the abbreviated menu at 16 courses - absolutely blew my mind how creative and beautiful all of the dishes were.
- Wildcard thing to know: I am an excellent whistler.
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SOUS CHEF
Before becoming working at Dio Mio, Danny graduated from Le Cordon Bleu Scottsdale in 2012 and how has been working in kitchens for about 12 years.
FUN FACTS
- Hometown: El Paso, TX
- Favorite thing on the menu: The radiatori.
- What are you doing on your off days? Catching up on life.
- Most memorable dining experience to date? Eating fresh food in Rome and falling in love with good food.
- Wildcard thing to know: If there’s a time they want people to space travel and start a new colony, I’m so down. Even if we need to be put to sleep for 100 years!
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CHEF & OWNER
After high school, I moved to Steamboat Springs to attend Colorado Mountain College and ski bum for a bit. I began working in kitchens to keep my mornings free for the slopes. Later, I relocated to Denver to complete my BA at the University of Colorado Denver. There, I discovered my love for cooking while working in fine dining establishments. After graduation, I decided to pursue a career as a chef. I backpacked through Europe and completed a stage at a restaurant in Copenhagen. Upon returning to Denver, I joined Alex at Lower 48. Eventually, we decided to open our own restaurant, Dio Mio.
FUN FACTS
- Hometown: Colorado Springs.
- Favorite thing on the menu: The lasagna Dio Mio.
- What are you doing on your off days? Fly Fishing and rafting.
- Most memorable dining experience to date? Yardbird in Hong Kong.
- Wildcard thing to know: I love to travel with my partner.
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EXECUTIVE CHEF
Before becoming the Executive Chef at Dio Mio in Denver, he honed his skills in various roles, including Assistant Pastry Chef at the Museum of Nature and Science and Sushi Chef at Uchi Denver.
FUN FACTS
- Hometown: Binghamton, NY
- Favorite thing on the menu: Cacio e Pepe with meatballs. It never gets old. So simple. So amazing
- What are you doing on your off days? Concerts, golfing, and snowboarding
- Most memorable dining experience to date? Konro by Chef Jacob Bichelhaupt
- Wildcard thing to know: I never went to culinary school.
Want to join the pasta people?
Sick, that’s an excellent life choice. Email your resume over to info@diomiopasta.com.