Chef, OwnerJoe Sparatta
Richmond
About Joe Sparatta
Joe was born into a family of chefs, and took up the craft at an early age. It was not until he began working at The Ryland Inn under Chef Craig Shelton that he truly found his passion. Joe received additional training with Chefs David Bouley, Eric Ripert, and Michael Laiskonis in New York City before joining Chef Scott Anderson to open elements in Princeton, NJ. In his latest project, Sparatta Lee Gregory of The Roosevelt, and local Richmond farmer Matt Gottwald to open Southbound.
Accolades
- Rising Star of the Year - Washington DC, 2014StarChefs.com
- Chef of the Year 2015, 2018Elby Awards
Where I Go Out
At My Venues
Square biscuits
$$, Happy Hour, Outdoor Seating, Reservations, Full Bar, American, Huguenot
"Square biscuits are better!!"
Charred octopus/potato/trout roe/aioli
$$, Happy Hour, Outdoor Seating, Reservations, Full Bar, American, Huguenot
"It’s fucking awesome"
Kojicuturie/melons/blue cheese
$$, Happy Hour, Outdoor Seating, Reservations, Full Bar, American, Huguenot
"🔥🔥"
Duke’s mayo brioche....
$$, Happy Hour, Outdoor Seating, Reservations, Full Bar, American, Huguenot
"Now we can double duke’s our tomato Sammie’s!"
Mater n’ Dukes sammie
$$, Happy Hour, Outdoor Seating, Reservations, Full Bar, American, Huguenot
"Fresh Broadfork farms tomatoes, house brioche, dukes mayo is what’s for lunch!"