ToquiNotes: BHS Grad Kasie Carbacio Curiel Finding Culinary Success as Restaurant Earns Michelin Star
By Jeff Toquinto on September 14, 2024 from ToquiNotes
It would have been in the early 2000s that a young Kasie Carbacio had let her family know what she wanted to do. She wanted to work at Twin Oaks – and did.
“I was in Middle School, and I told my parents I wanted to work at Twin Oaks one night we were there for dinner,” said Carbacio. “I was 13 years old when I started working there and I loved it. I kind of got hooked early.”
That may be a surprise to those who recall Carbacio’s all-state athletic days at Bridgeport High School. The 2008 alumna had a work ethic that led her to be a standout on the girls’ basketball team and even more successful where it really counted – in the classroom.
For those wondering what Carbacio’s early passion for the food industry and her grind-it-out mentality on the court have in common, you soon will not. Kasie Carbacio today is Kasie Curiel. The still relatively freshly married Curiel is the owner and proprietor of a restaurant in Denver – Alma Fonda Fina, as well as one other eatery in Colorado and one on the way.
While that alone would make for a happy story, there are a few more important layers to it. Not only did Kasie and her husband (and chef and co-owner) Johnny Curiel open Alma Fonda Fina just 10 months ago, but the restaurant also recently earned a one-star Michelin rating. On top of that, Johnny Curiel also received Michelin recognition.
Understand, getting a star from Michelin – whether it is one star or three – is a big deal. Actually, it is a BIG deal. It is the food industry equivalent of winning or being up for an Oscar or being a finalist or winning the Heisman Trophy.
It is rare. It is a mark of excellence. And to do it less than a year after opening is in the smallest of minorities. Yet, here Kasie is, and if anyone thinks she is going to rest on her accolades, they not only do not know her, but they are sadly mistaken.
Before we get back to the Michelin designation, a rewind to the journey past her early days at Twin Oaks is neccesary. It is a step back in time, a little more than a decade. It was around the time Kasie was wrapping up her basketball playing and classroom days at Boston University (where despite playing college basketball she enjoyed finding time to work as a bartender) that saw her earn a degree in hospitality focusing on the food and hotel industry.
She put her time in school and her degree to work. And she began climbing the corporate ladder quickly thanks to her Boston U education and her Harrison County roots.
The now 34-year-old worked with Hillstone Restaurant Group based out of Santa Monica, California. To say it was a whirlwind from the time she started to when she left is an understatement.
“I moved 11 times in nine years and managed 16 different restaurants,” she said. “It was. quite the journey.”
Instead of being exhausted by it, she found it exhilarating. It was also rewarding.
“It did not wear me out, and it paid off. I was a regional manager by the end of it. I was managing in Dallas, Houston, and Denver,” Kasie said. “I know traveling a lot can be exhausting, but I did love it. There were certainly moments when you were wearing down, but all in all I
woke up excited every day to do my job.”
woke up excited every day to do my job.”
Kasie would leave the group in 2019. The next year, she and a partner started another restaurant group before selling out.
As is often the case, there was little down time in between. Her new venture would involve her husband Johnny Curiel, who she had actually met through the food industry. The pair would open a catering company that found tremendous success – so much so that when they wrapped it up before going into the new restaurant, they had 42 catering events scheduled in the last month.
“There was really no gap in time between jobs,” she said. “Catering was successful, but we knew it wasn’t what we wanted.”
As the catering business continued, the Curiel’s’ were looking for a spot in Denver to do a buildout for their own restaurant. They made the purchase Oct. 16 of 2023. Six weeks later, Alma Fonda Fina was in operation.
“That’s a short time period. We had an awesome construction team,” she said.
In those six weeks, the name was made up from Alma, which means soul and also Kasie’s mother-in-law’s name. Fonda, which is a reference to a hole in the wall restaurant with great food. And then Fina, which is fine.
Kasie said they worked with branding to find the right name. She worked with her soul to find the perfect husband, work partner, father to 
her stepson Junior (who she treats as her own), and – probably to no surprise – a high-end chef.
her stepson Junior (who she treats as her own), and – probably to no surprise – a high-end chef.
“He is from Guadalajara where his family consists of a long line of chefs, and he inherited that gift,” she said. “I’m not being biased when I say he’s one of the most talented chefs in the world.”
She has the credentials to back that statement. Johnny Curiel was named a Michelin Guide Colorado 2024 Young Chef Award Winner.
Being from a family of chefs, it is no surprise he started his journey on the culinary front at 14. Like Kasie’s early food industry chores, it was entry level – he worked as a dishwasher in his father’s restaurant before moving to Denver and attending culinary school. From there, the rest is turning out to be restaurant history.
“Watching his culinary journey has been incredible. He stives for excellence in everything,” she said. “Seeing that, and knowing how hard he works, made that news extremely emotional.”
Kasie said the couple became emotional on news of the Michelin rating for the restaurant as well. In fact, they found out early in the morning before the actual ceremony announcing them took place. She was not necessarily expecting it, but knew Alma Fonda Fina was off to an amazingly strong start.
“We were just shocked, primarily because we had not been open too long. The Michelin rating after being open that short of a time is pretty unheard of,” said Kasie. “We had multiple food editors come to our establishment, we were voted ‘Best New Restaurant in Denver' and had plenty of good press in that time. We also had 350 reviews, almost all a ‘5’ and sit at 4.98. We knew people loved what we were doing, but hearing that news made us both cry.”
Being a former basketball player and excelling at BHS and playing at the Division I level, Kasie knows there was more than just the two of them responsible. She knows it was a team effort.
“We’ve got an amazing staff. We have leaders of the industry working with us, beside us, and running it for us when we’re not there,” she said. “It’s everything you want from a team.”
As for being part of a team, she said everything she learned playing for the Indians and later at Boston University prepared her for the 
business world. She pointed to time management and leadership skills as two of the biggest traits.
business world. She pointed to time management and leadership skills as two of the biggest traits.
“Those things could not be more important to what we’re doing,” she said. “I hope my son (now three and a half years old) plays sports because of what it has instilled in me.”
It also instilled the crazy work ethic she has. Despite opening a high-end restaurant in Denver 10 months ago, she opened up a concept eatery on July 10 in Boulder called Cozobi Fonda Fina. Cozobi is the God of Corn, and the restaurant is bigger than the current one and features a wood-fired grill.
“There are differences, but the food will have the same love and passion applied,” said Kasie, whose parents – Kevin and Kim Carbacio – still live in Bridgeport.
For good measure, a third restaurant – Mezcaleria Alma – will be done within a year’s time. It, too, will be in Denver.
“What’s odd with all this is that we never set out to achieve a Michelin star, but it is still rewarding,” she said. “This entire life I’m in is so rewarding. Being a mom, being in charge of a business, and still doing things as a family make people ask me if I’m tired. I actually feel like a million bucks.”
Please note the restaurant will not cost you seven figures. However, if you are visiting Denver and want some Mexican-style soul food done in a contemporary way, stop in at Alma Fonda Fina. Chances are good you will like what you are served. And chances are good you will see a successful local young lady who still loves to come home there greeting you with a smile.
Editor's Note: Top photo is of Kasie Carbacio Curiel, while the second and fourth photos show a few of the dishes you will get al Alma Fonda Fina. In the third photo, Kasie's husband, chef, and co-owner Johnny Curiel, is shown preparing some of the excellent food you will receive at the establishment. In the bottom photo, Johnny and Kasie and shown. All photos courtesy of Kasie Curiel.
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