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 full-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 Chef Cheyenne Langis.

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. 

The Peeps

  • 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.

  • 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.

  • 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.

Want to join the pasta people?

Sick, that’s an excellent life choice. Email your resume over to info@diomiopasta.com.