Denver Chefs Aim to Elevate Airport Dining with Fresh, Quality Cuisine

At Denver International Airport (DIA), a group of Denver chefs is redefining airport dining, aiming to transform travelers’ views on airport cuisine. Chef Justin Cucci, founder of Edible Beats and known for his Denver-based restaurant, Root Down, is leading this change with Root Down DIA, a farm-to-table restaurant featuring globally inspired dishes crafted from responsibly sourced ingredients. The airport version brings a refined menu tailored for busy travelers, including innovative appetizers like Korean BBQ duck wings and arepa griddled cheese, as well as Colorado lamb sliders and a unique banh mi turkey burger.

Cucci highlights that airport diners now seek the same quality and creativity as city-based fine dining, seeing airport venues as new grounds for culinary innovation. DIA features several upscale dining options, including Elway’s restaurants, owned by former Denver Broncos quarterback John Elway, offering gourmet options like prime steaks and fresh seafood.

Operating a restaurant at an airport presents unique logistical and timing challenges. Cucci explains that every ingredient entering the airport goes through TSA-level screening, adding layers of complexity compared to downtown operations. Additionally, airport diners are often short on time, which demands a streamlined kitchen process that balances speed with creativity.

Cucci notes that while maintaining high standards in an airport setting is difficult, there is rising demand for quality dining options at DIA. He believes this marks a shift toward reimagining fine dining at airports, where chefs can maintain quality and innovation while adapting to the fast-paced needs of travelers.