Paul Bertolli facts for kids
| Born | 1954 (age 69–70) San Rafael, California, U.S. |
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| Cooking style | California cuisine, Italian cuisine |
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Paul Joseph Bertolli (born 1954) 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. He rose to prominence in the gourmet food world at Chez Panisse in nearby Berkeley, California, working from 1982 to 1992. 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.
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'). In 2003, he also authored, Cooking by Hand: A Cookbook.
