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 skills, hospitality philosophy and flavor profiles from his Sicilian father.
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 also created his own catering company and restaurant, cooked at critically-acclaimed Topo Gigio in Chicago’s Old Town neighborhood, worked with renowned Chef Patrick Pinnion at the Four-Star Grand Palazzo Resort Hotel in the U.S. Virgin Islands, and is currently at the helm of Chicago’s renowned PROSECCO Ristorante.
At Sophia’s, menu highlights include homemade pastas, whole roasted fish and shareable antipasti. Mark’s menu is complemented by a beverage program featuring unique takes on Italian cocktails, house-made liqueurs, and an extensive selection of wines from France, Napa Valley and of course, Italy.