Johnny Curiel

The Path

Since 2023, Johnny Curiel has been co-founder of Alma Fonda Fina, while also serving as chef leading the kitchen in Austin of Aba Austin. The dual role points to a style built for pace and consistency across rooms, with the same point of view carrying from one service to the next. The cooking reads as grounded and controlled, with enough range to hold its shape across different settings.

The Work Today

His current work includes leading the kitchen at Aba Austin. At Alma Fonda Fina, two signatures show how Johnny Curiel handles composition: Guacamole de hierbas is built as more than a dip, with seasoned avocado, bright herbs, gentle acidity, and crisp nixtamal tostadas set against one another in clear layers. Camote asado follows the same logic, using roasted sweet potato, smoky savory accents, requesón, and salsa to keep the plate restrained and balanced. In both dishes, the craft is in calibration, with each element sharpened by the next. Curiel also frames restaurant value beyond portion size, arguing for atmosphere and treatment as part of the measure. “To me, value doesn't just come from a big plate with a lot of food. I think people see value as the experience; the way that they're treated.”

Signature

Johnny's signature dishes include camote asado. It is the kind of plate that makes his hand legible: controlled, rooted, and exact without excess.

In Their Words “It’s an experience, it’s story, it’s execution. Everything has to be done at a high level, and the attention to detail needs to be perfect, not just for the food, but the lighting, the music.” “In the long run, I want to be a mentor too. I want everyone who comes through our company to learn what we have to teach and go on to do more.”

Acclaim

Johnny's honors include MICHELIN Star.