Chef Mark Sparacino has more than 20 years of experience in the food and beverage industry. Mark’s journey began at a young age, learning basic cooking skills, hospitality philosophy and flavor profiles from his Sicilian father.
His education at Chicago’s Loyola University, though focused on marketing, lead him to find a passion for cooking. His work at the Culinary Institute of America in Napa Valley taught him how to perfect soups, stocks and sauces, charcuterie and more. Creating a menu to complement a wine list comes natural to Chef Mark after mastering courses at the Chicago Wine School.
Professionally, Mark has worked at Chicago’s Avanzare, the epicenter of chic Italian dining in the mid-1980s, where he delved into the world of rich sauces, complex plating and elegant presentation. He’s also started his own catering company and restaurant, cooked at critically-acclaimed Topo Gigio in Chicago’s Old Town neighborhood, worked with renowned Chef Patrick Pinion at the Four-Star Grand Palazzo Resort Hotel in the U.S. Virgin Islands, and is currently the Executive Chef and owner of Chicago’s renowned Prosecco Ristorante.
His passion for cooking, entertaining people and his first-hand knowledge of how to run successful hospitality businesses has been the guiding light to the food and kitchen operations at Sophia’s.
At Sophia’s, menu highlights include homemade pastas, whole roasted fish and shareable antipasti. The menu is complemented by a beverage program featuring craft cocktails, house-made liqueurs, and an extensive selection of wines from France, Napa Valley and of course, Italy.