Paul Bertolli
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| Paul Bertolli | |
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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 of 2006 ('Fra Mani' is Italian for 'between hands').
[edit] External links
- Fra' Mani Salumi - official web site
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Categories: Living people | American chefs | People from the San Francisco Bay Area | Food and dining in the Bay Area | Place of birth missing | Date of birth missing (living people) | Year of birth missing (living people) | California stubs | United States business biography stubs | Food and drink biography stubs
