About Dions
From a small family kitchen to Albuquerque's favorite pizza destination — passion for food runs through everything we do.
Where Every Slice Tells a Story
Dions was born in 1978 from a simple belief: that great food made with real ingredients can bring people together. Our founder, Dan Dion, started with a single location in Albuquerque with nothing more than a wood-fired oven, a few trusted recipes, and an unwavering commitment to quality.
Over three decades later, that same spirit drives every pizza we bake, every sub we build, and every salad we toss. We source locally whenever possible, craft our dough fresh every morning, and never cut corners on what matters most — the food and the people we serve.
Today, Dions is a beloved New Mexico institution, but we still operate with the heart of that original neighborhood kitchen.
- Fresh dough made from scratch every single morning
- Locally sourced ingredients from New Mexico farms
- Family-owned and operated for over 35 years
- No artificial preservatives or shortcuts — ever
Dions by the numbers
Our Mission & Commitments
Three pillars guide everything we do — from how we cook to how we treat our community.
Fresh & Real
We believe in food you can trust. Every ingredient is chosen with care, and nothing leaves our kitchen unless it meets the standard we'd serve our own families.
Community First
Dions exists because of Albuquerque. We give back to local schools, sponsor community events, and partner with area farms to keep New Mexico strong.
People Over Profit
Our team is our greatest asset. We invest in fair wages, growth opportunities, and a culture where every person — staff or guest — feels genuinely valued.
Milestones Through the Years
A look back at how Dions grew from one small kitchen into a New Mexico institution.
The First Oven
Dan Dion opens the original Dions location on Coors Bypass NW in Albuquerque, NM with a hand-built wood-fired oven and three signature pizza recipes passed down from his grandmother.
Subs & Salads Added
Following overwhelming customer requests, Dions expands its menu to include fresh-made subs and tossed salads, cementing its place as a full-service neighborhood eatery.
Local Sourcing Partnership
Dions formalizes partnerships with three New Mexico farms to supply fresh produce, becoming one of the first restaurants in the state to adopt a farm-to-table model at scale.
Community Award Winner
Recognized by the Albuquerque Chamber of Commerce as the "Best Local Restaurant" for the third consecutive year, solidifying Dions' reputation beyond food — as a community pillar.
40th Anniversary & Renovation
Celebrating 40 years, Dions undergoes a full kitchen and dining room renovation — upgraded equipment, improved accessibility, and a refreshed look while preserving the soul of the original location.
Still Growing, Still Giving
Dions continues to serve Albuquerque with the same passion that started it all — fresh ingredients, honest food, and a team that treats every guest like a neighbor.
Meet the People Behind the Pizza
Great food starts with great people. Our crew is passionate, skilled, and proud to serve you every day.
Dan Dion
Founder & CEOThe original pizza visionary. Dan's grandmother's recipes still anchor our menu today. He oversees every new initiative with the same passion he had in 1978.
Maria Gutierrez
Head ChefTrained at the Culinary Institute of America, Maria has been with Dions for 14 years. She leads recipe development and ensures every dish meets our exacting standards.
James Rivera
Operations ManagerJames keeps the gears turning behind the scenes. From supplier relations to staffing schedules, his meticulous approach ensures Dions runs like clockwork every day.
Priya Patel
Customer Experience LeadPriya is the voice of our guests inside the building. She manages front-of-house training, handles feedback loops, and champions a culture of genuine hospitality.
Want to join our team? We're always looking for passionate people.
View Open PositionsOur Core Values
These aren't statements on a wall — they're the living principles that guide every decision we make.
Uncompromising Quality
We use real ingredients because our customers deserve real food. No fillers, no shortcuts, no compromises — just honest, delicious cooking every single day.
Genuine Hospitality
Every guest is a neighbor. We greet with warmth, serve with care, and go the extra mile to make each visit feel personal — because to us, it genuinely is.
Sustainability
We minimize waste, source responsibly, and make environmentally conscious choices throughout our supply chain — because taking care of the land is part of taking care of our community.
Integrity Always
We say what we mean and do what we say. Whether it's a promise to a customer, a commitment to a supplier, or a standard in our kitchen — integrity is non-negotiable.
Continuous Growth
We never stop learning — refining recipes, training staff, and listening to our guests. Improvement isn't a project; it's a practice we embrace every day.
Rooted in Community
Albuquerque made us who we are. We proudly sponsor local schools, support neighborhood events, and strive to be more than just a restaurant — we aim to be a community cornerstone.