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Paul Bertolli

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Paul Joseph Bertolli
Born1954 (age 69–70)[1]
San Rafael, California, U.S.[1]
Culinary career
Cooking styleCalifornia cuisine,
Italian cuisine
Previous restaurant(s)
Websitewww.framani.com

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

  1. ^ 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.
  2. ^ "What Chez Panisse Taught Us". Bon Appétit. 2021-03-23. Retrieved 2021-07-31.
  3. ^ a b Berne, Amanda (2005-09-28). "Paul Bertolli leaves Oliveto". SFGATE. Retrieved 2021-07-31.
  4. ^ Daly, Samantha (2020). "Dwell Picks: Our Favorite Cookbooks, Just In Time for Fall". Dwell. Retrieved 2021-07-31.
  5. ^ "The Cookbook Too Good for Blaine Wetzel to Share". Saveur. 2019-03-18. Retrieved 2021-07-31.
  6. ^ "Love Italian Food? 5 Essential Cookbooks for Your Collection". Serious Eats. Retrieved 2021-07-31.


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