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Frank Bonanno’s award-winning restaurants and reputation as a chef, restaurateur, and mentor reflect his food-centered upbringing and commitment to culinary excellence.


Frank with a glass of wine

Frank Bonanno

“I had a great childhood,” says Frank Bonanno. “Most of who I am today was shaped by food experiences—in restaurants, at home, with family and friends. I think I could trace every great happiness in my life to a correlating meal.” The aroma of pastries and pastas from his Sicilian grandmother permeated Bonanno’s New Jersey home, where he and his mother experimented to Julia Child and The Galloping Gourmet piped in to a tiny kitchen television. Weekends, his parents would take him to New York City, where they’d explore wildly diverse restaurants, and Frank honed not only a deep appreciation for satisfying meals, but service to match.

Ultimately, Frank graduated from the University of Denver School of Finance, an education he followed up with a second degree in Culinary Arts from the Culinary Institute of America in Hyde Park, NY.

Frank Bonanno’s restaurants have become the most fertile training grounds for upcoming restaurateurs and chefs in the western United States.  Since Mizuna’s inception in 2001, thirteen of our restaurant family members have gone directly from an experience working alongside Frank to opening a restaurant of their own.

Frank gives site chefs the freedom to explore ingredients, to participate in menu items, and to creatively work toward rendering the exotic into the familiar. Frank’s front of house operations reflect that balance of creative collaboration and professionalism, working together to create Bonanno Concepts, a chef driven family dedicated to satisfying meals, outstanding service, education, and community.

Frank putting toppings on a pizza

Leadership Team



Emily Schwartz is the Bonanno Concepts Director of Operations. She graduated from Colorado State University with a focus on Business Marketing, but it turns out nuts and bolts are her thing, because Emily is a systems nerd. She choreographs the structures that keep our businesses running. Some mornings she’s knee deep in ink cartridges, other days she’s fielding meetings with Eat Denver or working toward structuring new venues–but every day she is the invisible force that maintains our strength. May The Schwartz be with you.

Nick as a kid


Nick Gray is a Colorado Native. That means something in these parts. A graduate of the University of Colorado Leeds School of Business, Nick is the Bonanno President & Financial Director. He runs all finance and accounting operations across the Bonanno Concepts family, and seeks out new businesses and new business opportunities. Nick is also in charge of office snacks. He is an athlete and a gentleman.

Liza as a kid


Liza Zimmerman is our Director of Sales & Partnerships. Liza comes to us from Miami of Ohio by way of Aspen, and we’ve discovered that if you bring Liza a pie, she’s your friend for life (not just any pie, she shouts from across the room “Blueberry!”). She is a creative perfectionist and you’d be lucky to have her tackle your event.

Adam as a kid


Adam Hodak is co-owner of Green Russell and Beverage Director of Bonanno Concepts. Adam provides ongoing spirits education to some 300 team members, creates seasonal drinks menus for each restaurant, and competes in local and national bar competitions. Adam has a deep knowledge of cocktail history, bar haunts, beers, local producers, geography, politics, chess, and Monopoly.


Tyler Winterholler is the Bonanno Concepts Front of House Director, putting him in charge of the guest experience from beginning to end. Tyler never stops moving, but he’s never too busy for anyone, so you’re just as likely to catch him charming diners tableside as you are to catch him doing dishes (probably in a suit). He swoops in and out of restaurants putting smiles on faces and giving people that little extra “something” to make their day. When Tyler isn’t bettering Bonanno Concepts, he’s bettering the community. He opened The Perennial Restaurant in San Francisco, named the most sustainable restaurant in the world and began The Burrito Project Denver, which prepares and distributes burritos by the carload to people that live outside.