Paul Joseph Bertolli | |
|---|---|
| Born | 1954 (age 69–70)
[1]
San Rafael, California, U.S.
[1] |
| Culinary career | |
| Cooking style |
California cuisine, Italian cuisine |
Previous restaurant(s) | |
| Website |
www |
Paul Joseph Bertolli (born 1954) [1] is a chef, writer, and artisan food producer in the San Francisco Bay Area, in California.
Biography
Paul Bertolli was born in 1954 in San Rafael, California, to parents of Italian descent. [1] He rose to prominence in the gourmet food world at Chez Panisse in nearby Berkeley, California, working from 1982 to 1992. [2] He eventually became executive chef and co-authoring Chez Panisse Cooking with restaurant founder Alice Waters. He was later the executive chef of the Oliveto restaurant in Oakland, California, until mid-2005. [3]
He is most known for producing handcrafted ingredients like balsamic vinegar and salumi (cured-pork products such as salami and prosciutto). He opened a food supplier, Fra' Mani Handcrafted Salumi, in March 2006 ('Fra Mani' is derived from the Italian for 'between or among hands'; and conveys the message 'from our hands to yours'). [3] In 2003, he also authored, Cooking by Hand: A Cookbook. [4] [5] [6]
References
- ^ a b c d Redman, Paul (2004). "Paul Bertolli, Chef, Author, and Salumi Maker" (PDF). Regional Oral History Office. University of California, Berkeley, The Regents of the University of California.
- ^ "What Chez Panisse Taught Us". Bon Appétit. 2021-03-23. Retrieved 2021-07-31.
- ^ a b Berne, Amanda (2005-09-28). "Paul Bertolli leaves Oliveto". SFGATE. Retrieved 2021-07-31.
- ^ Daly, Samantha (2020). "Dwell Picks: Our Favorite Cookbooks, Just In Time for Fall". Dwell. Retrieved 2021-07-31.
- ^ "The Cookbook Too Good for Blaine Wetzel to Share". Saveur. 2019-03-18. Retrieved 2021-07-31.
- ^ "Love Italian Food? 5 Essential Cookbooks for Your Collection". Serious Eats. Retrieved 2021-07-31.
External links
- Fra' Mani Salumi - official web site
| International | |
|---|---|
| National | |
| Other | |
 | This California-related article is a stub. You can help Wikipedia by expanding it. |
 | This biographical article about a foodie, restaurateur or gourmand is a stub. You can help Wikipedia by expanding it. |
 | This article about an American businessperson born in the 1950s is a stub. You can help Wikipedia by expanding it. |
- Living people
- American male chefs
- American chefs
- Writers from the San Francisco Bay Area
- Cuisine of the San Francisco Bay Area
- Businesspeople from the San Francisco Bay Area
- James Beard Foundation Award winners
- 1954 births
- Chefs from San Francisco
- Chefs from Berkeley, California
- California stubs
- Food biography stubs
- American business biography, 1950s birth stubs
Paul Joseph Bertolli | |
|---|---|
| Born | 1954 (age 69–70)
[1]
San Rafael, California, U.S.
[1] |
| Culinary career | |
| Cooking style |
California cuisine, Italian cuisine |
Previous restaurant(s) | |
| Website |
www |
Paul Joseph Bertolli (born 1954) [1] is a chef, writer, and artisan food producer in the San Francisco Bay Area, in California.
Biography
Paul Bertolli was born in 1954 in San Rafael, California, to parents of Italian descent. [1] He rose to prominence in the gourmet food world at Chez Panisse in nearby Berkeley, California, working from 1982 to 1992. [2] He eventually became executive chef and co-authoring Chez Panisse Cooking with restaurant founder Alice Waters. He was later the executive chef of the Oliveto restaurant in Oakland, California, until mid-2005. [3]
He is most known for producing handcrafted ingredients like balsamic vinegar and salumi (cured-pork products such as salami and prosciutto). He opened a food supplier, Fra' Mani Handcrafted Salumi, in March 2006 ('Fra Mani' is derived from the Italian for 'between or among hands'; and conveys the message 'from our hands to yours'). [3] In 2003, he also authored, Cooking by Hand: A Cookbook. [4] [5] [6]
References
- ^ a b c d Redman, Paul (2004). "Paul Bertolli, Chef, Author, and Salumi Maker" (PDF). Regional Oral History Office. University of California, Berkeley, The Regents of the University of California.
- ^ "What Chez Panisse Taught Us". Bon Appétit. 2021-03-23. Retrieved 2021-07-31.
- ^ a b Berne, Amanda (2005-09-28). "Paul Bertolli leaves Oliveto". SFGATE. Retrieved 2021-07-31.
- ^ Daly, Samantha (2020). "Dwell Picks: Our Favorite Cookbooks, Just In Time for Fall". Dwell. Retrieved 2021-07-31.
- ^ "The Cookbook Too Good for Blaine Wetzel to Share". Saveur. 2019-03-18. Retrieved 2021-07-31.
- ^ "Love Italian Food? 5 Essential Cookbooks for Your Collection". Serious Eats. Retrieved 2021-07-31.
External links
- Fra' Mani Salumi - official web site
| International | |
|---|---|
| National | |
| Other | |
|
| This California-related article is a stub. You can help Wikipedia by expanding it. |
| This biographical article about a foodie, restaurateur or gourmand is a stub. You can help Wikipedia by expanding it. |
|
| This article about an American businessperson born in the 1950s is a stub. You can help Wikipedia by expanding it. |
- Living people
- American male chefs
- American chefs
- Writers from the San Francisco Bay Area
- Cuisine of the San Francisco Bay Area
- Businesspeople from the San Francisco Bay Area
- James Beard Foundation Award winners
- 1954 births
- Chefs from San Francisco
- Chefs from Berkeley, California
- California stubs
- Food biography stubs
- American business biography, 1950s birth stubs