Chef Frank Bonanno

Chef | Restauranteur | Innovator | 6x @beardfoundation semifinalist | Watch my new series Full and Buzzed on RMPBS Saturday’s at 2pm MST.

[Chef Frank Bonanno @chefbonanno]

We love having fun in our kitchens and finding new ways to fuse different cuisines. We will be having our third culinary playdate on March 27 where we will be cooking up an American bbq & Italian fusion menu!

[Chef Frank Bonanno @chefbonanno]

Last week we had some fun doing RnD for my restaurant Dumplin’. I have been thinking of ways to incorporate udon on our Italian and Asian menu. I came up with a twist on the classic udon carbonara by making it a dipping noodle dish as well!

[Chef Frank Bonanno @chefbonanno]

After a long week of working in our restaurants Jacqueline and I love to have our Sunday nights to unwind.

Full & Buzzed’s Season Finale is now out on YouTube!

Watch here: https://t.co/erp5Jv1Xko

[Chef Frank Bonanno @chefbonanno]

We are big on sustainability at Mizuna. I never want to see any of our ingredients going to waste. One of my favorite things to do with our beef tenderloin trimmings from our Beef Wellington trimmings is make a tartare.

[Chef Frank Bonanno @chefbonanno]

Episode 7 of Full & Buzzed is now available on YouTube. This week I made up one of my most feeling dishes, chicken parm!

Watch here: https://t.co/VvNY4YWZwI

[Chef Frank Bonanno @chefbonanno]

Take a look at the new dessert I cooked up for Dumplin’ Denver.

Thai Tea Cannolis 🧋

[Chef Frank Bonanno @chefbonanno]

Join us for a special night at Mizuna, where Frank Bonanno and Richard Sandoval will be in the kitchen together, reimagining four of Chef Sandoval’s signature dishes as part of a 10-course tasting menu.

Reservations: https://t.co/1pwMECcYdj

[Chef Frank Bonanno @chefbonanno]

This is how you make a blackening spice seasoning, it is great for fish, shrimp, or chicken.

[Chef Frank Bonanno @chefbonanno]

Episode 6 of Full & Buzzed is now available on YouTube. This week I made my barbacoa enchiladas with a scallop ceviche for the appetizer.

Watch here: https://t.co/b4B7RDE7BY

[Chef Frank Bonanno @chefbonanno]

Episode 6 of Full & Buzzed is premiering on YouTube today at 3pm MST! Get a taste of what to expect from the clip below!

Watch here: https://t.co/b4B7RDE7BY

[Chef Frank Bonanno @chefbonanno]

Every Year on Valentines Day, we are reminded of why we got into the restaurant business.

We love sharing our greatest love language, creating a delicious meal, with you all.

We are a part of your story,
and you are a part of ours...

Love,
Frank & Jacqueline

[Chef Frank Bonanno @chefbonanno]

One of my favorite dishes I’ve made over the years has to be the lobster ramen I created at Bones.

Delicious, decadent, and slurp worthy make this a must try recipe!

https://t.co/ZJqJxCVF8F

[Chef Frank Bonanno @chefbonanno]

https://t.co/bn5UPHREVQ

[Chef Frank Bonanno @chefbonanno]

Today we will be making agnolotti from scratch and doing our V-Day prep for our livestream starting at 3pm MST.

Link below ⬇️

[Chef Frank Bonanno @chefbonanno]

Who doesn’t love a good pizza?

Today I wanted to show you all how we make my favorite pizza at Osteria Marco in downtown Denver.

[Chef Frank Bonanno @chefbonanno]

Here is a look at how we have been making pizza dough at Osteria Macro in downtown Denver for the last 18 years.

[Chef Frank Bonanno @chefbonanno]

Episode 5 of Full & Buzzed is now available on YouTube.

This week Chef Frank showed us how valuable good bread is for any meal.

Watch here: https://t.co/EAr3QIIsru

[Chef Frank Bonanno @chefbonanno]

https://t.co/bn5UPHREVQ

[Chef Frank Bonanno @chefbonanno]

Starting today at 3pm MST Chef Frank will be doing weekly streams on @Twitch with his executive chef from Mizuna, Michael Dunning!

We will be bringing you behind the scenes of their RnD process for menu items and give you a firsthand look at how to make gourmet food!

Link ⬇️

[Chef Frank Bonanno @chefbonanno]

Something I just can’t wrap my head around: @elonmusk suing brands into staying on X.

What ever happened to our freedoms?

Imagine forcing diners to eat at your restaurant when they don’t like the food. If you have to sue your customers to keep them, you’ve already lost them.