Meet Marielle D’Onofrio of A Notte Denver in Denver

Today we’d like to introduce you to Marielle D’Onofrio.

So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
Growing up on the east coast, I was exposed to the restaurant business early on, as well as a wide range of international and regional cuisines. I was always drawn to the hospitality side of the business as well, which led me to start my career in upscale, white tablecloth restaurants in Washington DC. After a few years there, I headed to Italy to pursue formal training at Apicius Culinary Institute of Florence.

When I got back to the States, my career took a turn toward the cultivation and sourcing of quality ingredients, with an apprenticeship at a culinary herb farm in Kansas. From there, I relocated to Denver, where I took a role overseeing the aquaponics program—and, subsequently, sales and distribution—for The Growhaus, a nonprofit community farm on the outskirts of downtown. It was my work for The Growhaus that really helped me cement my network in the city, as I developed distribution relationships with some of Denver’s finest chefs and restaurateurs.

When I left The Growhaus, I was ready for a new challenge that brought together both my background in hospitality and my experiences with growing and sourcing local ingredients. A Notte is the culmination of that vision, offering elevated plates crafted with local ingredients, but in a more relaxed setting.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
The primary struggle has been in fine-tuning the focus of the business. What started as a pop-up dinner series has evolved into a primary catering and event planning business. Ultimately, I learned that I wanted to focus on exceeding clients’ expectations—rather than hustling for ticket sales—which led to that shift.

A Notte Denver – what should we know? What do you do best? What sets you apart from the competition?
What sets us apart is our network of farmers and purveyors, and the relationships we have built with them along the way. We craft custom menus for all kinds of events, venues and seasons, but what remains consistent is the exceptional quality of ingredients. We also pride ourselves on providing bar-setting service, just without the fuss of a “white tablecloth” setting.

What is “success” or “successful” for you?
On a personal level, success has been finding balance in my life. I love what I do, and I value being able to support clients throughout the event planning process. But working in the service industry, I’ve learned you have to prioritize self-care before you can truly give your full self to your work. Maintaining that balance benefits not only myself, but also my employees and my clients.

Contact Info:

• Website: www.anottedenver.com
• Email: marielle@anottedenver.com
• Instagram: @anottedenver
• Facebook: www.facebook.com/anottedenver

Image Credit:
Melissa Markle

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