Chef Bob brings culinary talent, enthusiasm, and national and international flair to our kitchens. With a degree in Culinary Arts from the Providence campus of Johnson and Wales. During this experience, Chef was able to study under various French and International Chefs. Celebrity Chef Wolfgang Puck recognized outstanding young talent and hired Bob to work in the kitchen of Spago. Chef Bob worked with Wolfgang Puck for seven years. Chef Bob now oversees all of Epicurean's culinary operations.
Mangia Bevi Café Executive Chef. Mitch has worked in the restaurant industry since the age of eighteen. In 1999 he graduated from the California Culinary Academy in San Francisco. Mitch brings creativity and passion for cooking to every plate that he produces, constantly trying to elevate his culinary skills.
Mangia Bevi Café (To Eat & Drink) is a tale of how one great passion feeds another. This European-style space offers a cozy fireplace, an intimate outdoor deck with a firepit and a contemporary but authentic Italian feel. The Venetian Room is a private dining space perfect for small gatherings, while the café is ideal for cocktail functions, business meetings, dinners and more. Guests will be awed by the live-action of the Neapolitan pizza ovens and look and feel of the open kitchen. Created by the DiPasquale family as the ideal "family gathering space", Mangia Bevi feels like home, only better.
For more than 30 years, Larry DiPasquale dedicated himself to excellence in culinary arts and detailed event planning. Continuously forging new directions such as sports hospitality, theatre and fine arts. Larry's entrepreneurial spirit and ownership vision forms the basis of every aspect of his culinary ventures. His directive of controlled growth with an eye to quality and customer service has given our clients the very best we have to offer and a platform for our employees to achieve their personal career goals.
Mario was exposed to the food and beverage industry at a very early age as he worked on the family farm through his high school years. Mario continued his career in the food and beverage industry as a Sous Chef, Executive Chef, and Restaurant manager. He owned his own restaurant in Roswell, NM for 9 years before coming back to Denver to work as a Food and Beverage Director of a Golf Club and a hotel and Convention Center. Joining the Epicurean family 10 years ago, Mario has worked in most departments for Epicurean Culinary Group including managing the Owners Suite for the Denver Broncos at Invesco field for 4 years. Presently Mario manages Mangia Bevi Café & special events at Palazzo Verdi.
