"Campiello is about layers of flavors and complex preparations. We like it when a dish takes two days to prepare."
As Executive Chef of Campiello, Jay Sparks provides the culinary vision and serves as mentor for the kitchen staffs. Sparks joined the D'Amico organization in 1989, and has ascended through key positions including Operating Chef of D'Amico Cucina. His menus have received ongoing critical accolades, local awards and national attention--including being dubbed a "Rising Star" by Restaurant Business magazine.
Sparks culinary credentials were honed even before joining the D'Amico family, with stints at noteworthy establishments including Alfredo's and The 510. For inspiration, Sparks travels often to Italy and other food meccas. His hobbies include "anything to do with food, cooking and restaurant personalities," plus an occasional foray into golf, jazz and nonfiction.
