Born and raised in Chihuahua, Mexico, chef Dana Rodriguez is accustomed to seeing rows of restaurants offering similar menus right next to each other. However, the concept of a non-compete clause, which prevents an individual from working at a nearby restaurant after leaving one, is foreign to her. Rodriguez, owner of Work & Class, Cantina Loca, and Super Mega Bien, explains that non-competes are not a part of Mexican culture and are often not fully understood. Ignorance and the lack of such laws in Mexico contribute to this disparity. Last month, the restaurant group behind My Neighbor Felix, a high-end Mexican restaurant owned by former Felix employees Johnny and Kasie Curiel, filed a lawsuit against Kasie, accusing her of violating a non-compete agreement. This incident struck a nerve in Denver’s restaurant scene, particularly among Latino chefs like Rodriguez, Erasmo Casiano, and Michael Diaz de Leon, who are actively elevating the city’s Mexican food landscape. “This was a true David versus Goliath case,” says Diaz de Leon, BRUTØ’s former executive chef. “You have a restaurant group that is financially successful and operates under a concept that is distinct from what Alma Fonda Fina represents.” My Neighbor Felix caters to a different crowd, focusing on brunch, margaritas, and tacos, while Alma Fonda Fina offers elevated Mexican cuisine that reflects Chef Johnny Curiel’s childhood in Guadalajara. The lawsuit brought into question whether a restaurant like Alma Fonda Fina constitutes a “competitive business” for My Neighbor Felix. Ultimately, the case was resolved with My Neighbor Felix agreeing not to enforce the non-compete clause, allowing Alma Fonda Fina to continue operating. However, the dispute left a bitter taste in Denver’s dining community. A subsequent article garnered numerous comments expressing support for Alma Fonda Fina and using the hashtag #BoycottFelix. In a statement to The Denver Post, Lotus Concepts, the restaurant group owned by Francois Safieddine, expressed relief at putting the lawsuit behind them and pledged to refocus on their strengths: contributing to Denver’s culinary scene and fostering innovation. The company acknowledged its role in launching the careers of many employees and looked forward to continuing that legacy amicably. Rodriguez, like many other chefs, found the dispute concerning and emphasized the importance of seeking legal counsel before signing contracts. The incident has made her cautious about signing agreements without a thorough review. The lawsuit coincides with a period of growth and change in Denver’s high-end Mexican food scene. Talented chefs are launching their own concepts, showcasing their diverse cultural backgrounds and culinary skills. “We’re maturing a lot more,” says Rodriguez. “Many of us started as dishwashers 20 years ago, and now we’re at an age where we’re doing our own thing. Chefs have more opportunities to share their heritage and creativity. Mexico is a vast country, and we’re striving to demonstrate that Mexican food goes beyond tacos and tequila.” Chef Casiano of Lucina Eatery & Bar has also received recognition for his contributions to the Denver food scene. He credits Alma Fonda Fina with raising the bar and motivating him to excel as a chef. Casiano emphasizes the importance of camaraderie and healthy competition, believing that rising tides lift all ships. Diaz de Leon, who left BRUTØ to pursue his own fine-dining concept centered around masa, has witnessed the positive shift in Denver’s Mexican restaurant community firsthand. He recognizes the growing talent and cultural authenticity, painting a bright future for the industry. Diaz de Leon values the friendships he’s built within the Mexican community, including with Manny Barella, who will lead the kitchen at the upcoming El Alto. He is also grateful for the support he’s received from Johnny Curiel, who helped him secure a mill for his masa. Diaz de Leon believes that instead of instilling fear, the lawsuit between My Neighbor Felix and Alma Fonda Fina should empower the local Mexican food scene. He encourages unity and a collective voice to counter any potential threats or intimidation. “We’re doing great things, and we shouldn’t be overshadowed by those with more money or privilege. We have a voice and a unique perspective to contribute through our cuisine and art,” says Diaz de Leon.
Non-Compete Clause Dispute Stirs Denver’s Mexican Food Scene
