Often misrepresented, it is much more diverse than its watered-down cousin, Tex-Mex. Despite the cuisine’s broad variations from region to region, most Mexican restaurants in the U.S. barely skim the surface of the true depth of Mexican food. An ever-expanding Mexican population in the U.S. has sparked a growing pride in Mexican culture. Popularized by acclaimed chef Rick Bayless, contemporary Mexican food has found new recognition across the country, from small mom-and-pop shops to fine-dining urban establishments. In the latest addition to this growing trend toward contemporary Mexican cuisine, D’amico & Partners will open the doors to their newest restaurant, Masa, in Minneapolis.

Jay Sparks, Executive Chef
As Executive Chef for the full-service restaurant division and one of the most influential chefs on the Twin Cities restaurant scene, Jay Sparks is a vital creative force for D’amico & Partners. The menus he creates always bear his trademarks of superior ingredients and impeccable presentation, and have won him critical acclaim at the local and national level. Sparks’ passion for food is evident in everything he creates.

Saul Chavez, Head Chef
Saul Chavez’s love of cooking began at home by his mother’s side in Michoacan, Morelia, Mexico. Since coming to America at age 17, he has worked at various restaurants honing his skills and broadening his appreciation for different cuisines. He’s loved the creative opportunities at D’Amico & Partners. Today, as Sous Chef for Campiello Ristorante, he enjoys experimenting and collaborating with his staff, but his passion lies in the generations-old traditional Mexican recipes he cooks at home for his wife and children.