About Us

Our Story

About Us

The Mangia Bevi Café 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 as the ideal “family gathering space,” Mangia Bevi Café  feels like home, only better.

This is embodied by the philosophy instilled by owners Larry and Jill DiPasquale, Sharon Magness Blake and Ernie Blake, who are passionate about giving back to the community we live in.

Celebrations are brightest where food is best



Inspired by Larry DiPasquale’s Italian roots, Mangia Bevi Café was created with the same authenticity and attention to detail as the organization’s other portfolio brands, Epicurean and E5 Events.

Backed by 42 years of experience in the food industry, strong local connections and experienced chefs—we are committed to creating successful local restaurant concepts that offer chef-driven food experiences using original housemade recipes.

We are inspired by the idea of bringing together family, friends and an ambiance full of celebration!

About Us

Our Team

Chef Aaron Bernstein

Executive Chef


Chef Aaron’s paternal grandfather was a kosher butcher in Brooklyn in the 1940s and 50s and his maternal grandmother was a chef in the upstate New York schools during the same period. She always said it was when they really cooked the food for the kids! When Chef Aaron was young, his parents owned a pizza place and that was when he immediately knew he loved being in the kitchen.

In high school he went to a culinary program at Broom County Boces and subsequently learned at The Roaring Fork in up state New York. He was accepted to New England Culinary Institute and graduated at the top of his class.

After school, Chef Aaron lived on Nantucket Island and trained under chef Michael LaSola. He then continued on to San Francisco and worked at Charles Knob Hill under Chef Ron Siegal and Chef Melissa Perello. He later moved back home to the East Coast and began working at a private country club. After five and a half years, he moved on to become a Executive Chef at Cask 591, a new American seasonal wine influenced 80 seat restaurant.

Chef Aaron continued to learn and try new things and moved to Italian food. He headed the kitchens of Stella Marina and Cafe Colore in New Jersey.

Now in Denver, Chef Aaron enjoys the beautiful weather, mountains and being Executive Chef of Mangia Bevi.

Mario Reid

General Manager


Mario was exposed to the food and beverage industry at a very early age, working in his family’s café and on the family farm through his high school years. Mario continued his career in the food & beverage industry by landing positions as a Sous Chef, Executive Chef, and Restaurant Manager. He then owned his own restaurant in Roswell, New Mexico for nine years before coming back to Denver to work as a Food & Beverage Director of an established golf club and a hotel and convention center.

Since joining the Epicurean family decades ago, Mario has worked in most departments including managing the Owner’s Suite for the Denver Broncos at Empower Field. at Mile High.

Presently Mario manages Mangia Bevi Café and he can’t wait to serve you soon!


Paul Aylmer



As President, Paul oversees the leadership team that handles all business, finance, accounting, human resources, staffing, IT and legal (employment, labor, contracts, corporate) issues. He also oversees day-to-day operations and the development of new company policies & procedures. As well as practicing law, Paul has worked in the restaurant, catering and food service industry for nearly 30 years, including his days as a chef while in college, which explains his passion for food and the industry. Paul is a licensed attorney in both Colorado and California.

Paul is an active member of the community and is involved in many charities. He is on the Board of Directors of the Colorado Restaurant Association, the Colorado Caterers Association, the Education Foundation CRA and the State-appointed Interagency Task Force on Drunk Driving.

Larry DiPasquale

Chairman & Founder +
Concept Creator of Mangia Bevi Café


For more than 40 years, Larry’s vision for hospitality has left a permanent mark on Denver. As chairman and CEO of Epicurean, his inspiration has forged new directions in restaurants, sports hospitality, theatre, fine arts, and enlightened hospitality.

After receiving a doctorate from Johnson and Wales University in Business Administration with Foodservice Entrepreneurship, Larry’s career took off in a variety of well-established service and culinary roles. He operated over 20 Harrah’s restaurants, along with their showrooms, catering and bar facilities. Larry graduated from Harrah’s prestigious management and culinary training programs sponsored by the Culinary Institute of America.

Larry served on the board of the Colorado Restaurant Association for 10 years and was inducted into the organization’s Hall of Fame in 2009. He was also the recipient of the prestigious Noel Cunningham Humanitarian Award in 2018.

While continuing to build his culinary empire, Larry and his wife Jill still find time to serve on multiple community and nonprofit boards, living the company mission statement every day.

More than 7,000+ loyalty members!