The Mangia Bevi Story
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 oven and the open kitchen. Created by the DiPasquale family as the ideal "family gathering space", Mangia Bevi feels like home, only better.
Lorenzo (Larry) | CEO & Partner
For more than 30 years, Larry DiPasquale and his partner, Sharon Magness Blake, have dedicated themselves 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 on 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 Reid | General Manager
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 including managing the Owners Suite for the Denver Broncos at Sports Authority Field at Mile High for 4 years. Presently Mario manages Mangia Bevi Café and special events at Palazzo Verdi.
Chef Robert Gitre | Corporate Executive Chef
Chef Bob brings culinary talent and creativity with a national and international flair to our Epicurean kitchens. After earning a degree in Culinary Arts from the Providence campus of Johnson and Wales University, Chef Bob has worked in restaurants and hotels all over the United States and has been able to study under various 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 and was key in the opening of three additional locations, including Spago Chicago, and creating Wolfgang Puck's catering and special events division. Chef Bob now oversees all of Epicurean's culinary operations.
Chef Aaron Bernstein | Executive Chef
My paternal grandfather was a kosher butcher in Brooklyn in the 1940's thru the 1950's. My maternal grandmother was a chef in upstate New York schools from the 1940's till the 1960's, she said it was when they really cooked the food for the kids. When I was young my parents owned a pizza place, I knew I liked the kitchen even then. In high school I went to a culinary program at Broom County Boces and I was learning at The Roaring Fork, in up state New York. I was accepted to New England Culinary Institute and graduated at the top of my class. After school, I lived on Nantucket Island and trained under chef Michael LaSola. I then continued on to San Franciscoand worked at Charles Knob Hill under chef Ron Siegal and chef Melissa Perello, Charles was part of Aqua company. I moved back home to the east coast and started working at a private country club. After 5 1/5 years I moved on to become a Executive Chef at Cask 591 a new American seasonal wine influenced 80 seat restaurant. I continue to learn and try new things and moved to Italian food. I headed the kitchens of Stella Marina and Cafe Colore in New Jersey. Coming to Denver four and a half years ago, I have enjoyed the beautiful weather, mountains, and working at Panzano in downtown Denver.
I am excited to take over at Mangia and be part of The Epicurean Group