Name Paul Bertolli | Role Chef | |
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Books Chez Panisse Cooking, Cooking by Hand Awards James Beard Foundation Award for Best Chef: Pacific Nominations James Beard Foundation Award for Outstanding Chef Similar People Alice Waters, Jeremiah Tower, David Tanis, Victoria Wise, Christopher Lee | ||
Heffernan Client Interview with Food Mfg Firm
Paul Bertolli is a chef, writer, and artisan food producer in the San Francisco Bay area of California. Until mid-2005, he was the executive chef of the Oliveto restaurant in Oakland, California. He rose to prominence in the gourmet food world at Chez Panisse in nearby Berkeley, California, eventually becoming executive chef and co-authoring Chez Panisse Cooking with restaurant founder Alice Waters. 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"
