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Menu
I read the Hendo Times article, and I looked at the restaurant webpage. Here’s what I don’t get.
When the interviewer asked Sparacino where he had worked, he said "the list is too long", and referred us to the La Riserva website. I looked at the website, and I could only find one place he had held a job: he was Executive Chef at Bijoux Brasserie in Charlotte.
Anyone else?