Paul Bertolli

Paul Joseph Bertolli (born 1954)[1] is a chef, writer, and artisan food producer in the San Francisco Bay Area, in California.

Paul Joseph Bertolli
Born1954 (age 68–69)[1]
San Rafael, California, U.S.[1]
Culinary career
Cooking styleCalifornia cuisine,
Italian cuisine
Previous restaurant(s)
Websitewww.framani.com

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. 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. 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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