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Now Viewing: Paul Bertolli
Fra' Mani Founder and Curemaster Paul Bertolli is known for his tenure as Chef of Chez Panisse Restaurant in Berkeley, California (1982-1992) and Chef of Oliveto Restaurant in Oakland, California (1993-2005). Active as a writer and teacher on culinary subjects, he also owns and operates his own company, Agrodolce, Inc., which offers consulting services to the wine, food and restaurant industries. Paul is also the exclusive distributor of artisan-made wine and vinegar casks for Francesco Renzi of Modena, Italy, and maintains several private facilities dedicated to the production of Aceto Balsamico Tradizionale. In 1985 he was included in Esquire’s register of “Men and Women under 40 who are changing the nation” and chosen as an honoree in Who’s Who of Cooking in America, a national award designed to pay tribute to 25 individuals who are most directly involved in shaping, refining, and improving American cuisine. In 1988, Random House published his book Chez Panisse Cooking. In August of 2003, Clarkson Potter, a division of Random House, published Cooking by Hand which contains a substantial chapter on cured meats. Cooking by Hand received an International Association of Culinary Professionals award, which recognizes excellence in cookbook writing. Paul has also received rave reviews from national critics and has been featured in almost every major culinary publication, including Gourmet, Saveur, Food & Wine, Bon Appetit, Sunset, GQ, New York Times, Wine Spectator, San Francisco Chronicle, San Francisco Examiner Magazine, and Los Angeles Times Magazine.
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