Paul Joseph Bertolli (born 1954) is a chef, writer, and artisan food producer in the

San Francisco Bay Area The San Francisco Bay Area, often referred to as simply the Bay Area, is a populous region surrounding the San Francisco, San Pablo, and Suisun Bay estuaries in Northern California. The Bay Area is defined by the Association of Bay Area Go ...

, in

California California is a U.S. state, state in the Western United States, located along the West Coast of the United States, Pacific Coast. With nearly 39.2million residents across a total area of approximately , it is the List of states and territori ...

Biography

Paul Bertolli was born in 1954 in San Rafael,

, to parents of Italian descent. He rose to prominence in the gourmet food world at

Chez Panisse Chez Panisse is a Berkeley, California, restaurant, known as one of the originators of the style of cooking known as California cuisine, and the farm-to-table movement. The restaurant emphasizes ingredients rather than technique and has develope ...

in nearby

Berkeley, California Berkeley ( ) is a city on the eastern shore of San Francisco Bay in northern Alameda County, California, United States. It is named after the 18th-century Irish bishop and philosopher George Berkeley. It borders the cities of Oakland and Emer ...

, working from 1982 to 1992. He eventually became executive chef and co-authoring ''Chez Panisse Cooking'' with restaurant founder

Alice Waters Alice Louise Waters (born April 28, 1944) is an American chef, restaurateur, and author. In 1971 she opened Chez Panisse, a Berkeley, California restaurant famous for its role in creating the farm-to-table movement and for pioneering Californi ...

. He was later the executive chef of the Oliveto restaurant in

Oakland, California Oakland is the largest city and the county seat of Alameda County, California, United States. A major West Coast of the United States, West Coast port, Oakland is the largest city in the East Bay region of the San Francisco Bay Area, the third ...

, until mid-2005. He is most known for producing handcrafted ingredients like

balsamic vinegar Balsamic vinegar ( it, aceto balsamico) is a very dark, concentrated and intensely flavoured vinegar originating in Modena, Italy, made wholly or partially from grape must: freshly crushed grape juice with all the skins, seeds and stems. The te ...

and ''salumi'' (cured-pork products such as

salami Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days ...

and

prosciutto ''Prosciutto crudo'', in English often shortened to prosciutto ( , ), is Italian uncooked, unsmoked, and dry-cured ham. ''Prosciutto crudo'' is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crudo ...

). 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''.

References

External links

Fra' Mani Salumi
- official web site Living people American male chefs American chefs Writers from the San Francisco Bay Area Cuisine of the San Francisco Bay Area Place of birth missing (living people) Businesspeople from the San Francisco Bay Area James Beard Foundation Award winners 1954 births Chefs from San Francisco Chefs from Berkeley, California {{food-bio-stub