Live Music

Thu Oct 21, 5:00 PM to 12:00 AM Thursdays @ Fame Reservations
Fri Oct 22, 5:00 PM to 1:00 AM Fridays @ Fame Reservations
Sat Oct 23, 5:00 PM to 1:00 AM Saturdays @ Fame Reservations

Talent

Culinary

Mark Sparacino

Chef Partner

With over two decades of hospitality experience, Mark Sparacino has a wealth of knowledge in the food and beverage business locally, nationally and internationally. Initially attending the University of Loyola for a degree in marketing, Spracino soon set his sights on a new career path and decided to pursue his passion for cooking.

Sparacino’s years of hands-on food preparation is augmented by years of class work locally as well as at the esteemed Culinary Institute of America in Napa Valley. He spent his early years cumulating front and back of house experience from popular Chicagoland restaurants including Avanzare and Topo Gigio, before starting his own catering company, Traveling Fare, in 1994.

After honing his culinary craft and growing his business acumen, he opened Sparacino’s — his first namesake Italian restaurant that graced the charming Oak Park neighborhood in 2001. Shortly after, Chef Mark commenced his second project and opened Prosecco as Owner and Chef in River North’s lively and bustling atmosphere.

At Prosecco, Sparacino merges his love for Italian cuisine, aptitude for cooking, and inspiration from his travels to create a menu of regional Italian favorites with bold flavors and worldly ingredients. His deep passion for cooking, entertaining people and his first-hand knowledge of how to run prosperous hospitality businesses has been the guiding light for Prosecco’s success.

Mark has joined the Fame team as the Executive Chef Partner, spearheading all culinary elements of this exciting new project.

Darryl Williams

Chef de Cuisine

Born and raised in Chicago, Darryl Williams had an inkling early in life that he wanted to be a chef. He grew up watching his grandmother cook and, starting at age 13, started to shadow her in the kitchen, learning everything he possibly could.

Williams attended Le Cordon Bleu where he focused on French techniques; after graduating Darryl completed an externship with renowned chef Mark Sparacino at his River North restaurant Prosecco. Over the next few years Williams continued to hone his skills with positions at popular Windy City restaurants GT Prime and RPM Seafood. The father of two always stayed connected to Mark Sparacino, who had become mentor and inspiration to Darryl. When Sparacino joined Fame as the Chef Partner he tapped Williams to join the team as Chef de Cuisine.

Williams is thrilled to be part of Fame’s culinary team and is proud of the opening menu, which is described as eclectic. His favorite things on the menu are the Smoked Stuffed Medjool Dates and Grilled Lamb Chops with Balsamic & Rosemary Glaze – both of which he says are “must order” items for all Fame guests!

Outside of the kitchen, he enjoys spending time with his two kids, listening to music and playing basketball.

Luke Ryczek

Luke Ryczek

Sous Chef

A native of the Chicago suburbs, Luke is a graduate of Le Cordon Bleu. Luke honed his
culinary talents to Hemingway Bistro in Oak Park and Sparacino’s (one of Fame
Chef/Partner Mark Sparacino’s first restaurants) before accepting a position with the
Radisson Blue. At The Radisson Blue, Luke oversaw banquets and catering, running
the kitchen for the hotel’s many social and professional events. Luke left the Radisson
Blue to rejoin Mark Sparacino at Prosecco before coming to Fame. When he isn’t in the
kitchen, Luke enjoy spending time with wife and two kids, Liam and Ava.

Rychelle Jean-Simon

Rychelle Jean-Simon 

Pastry Chef

One might say that Rychelle Jean-Simon was born with the “cooking gene.” The
spunky pastry chef comes from a long line of cooks and says that the culinary arts are a
big part of her family’s history. While Rychelle was born and raised in Chicago, her
family hails from Haiti (her great grandmother was even the chef for the president of Haiti at
one time.)
Rychelle attended Washburn College, where she earned a degree in baking and pastry.
One of the things that drew her to baking was the “scientific nature” of it – something
she loved experimenting with from the very beginning of her career.
The mother of three went on to work at popular Chicago eateries GT Prime and RPM
Seafood before joining the team at Fame.