No matter how much time, effort and money you throw at a restaurant, it's nothing more than an inanimate object until you and your staff breathe life into it. If you've got no game, neither does your restaurant. But if you've got firepower, like executive chef Adam Votaw, then your restaurant, like his, will pulsate with energy. His restaurant, Chispa, is not merely a name (it means "spark" in Spanish), it's a one-word mission statement that makes promises Votaw keeps. At age 43, he's been ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.