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 ...

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