Paul Bertolli Biography

In the San Francisco Bay region of California, Paul Bertolli is a chef, writer, and artisan food maker. He was the senior chef at the Oliveto restaurant in Oakland, California, until mid-2005. At Chez Panisse in neighboring Berkeley, California, he came to notoriety in the gourmet food industry, eventually becoming an executive chef and co-authoring Chez Panisse Cooking with restaurant founder Alice Waters. His specialty is homemade ingredients like balsamic vinegar and salumi (cured-pork products such as salami and prosciutto). Fra' Mani Handcrafted Salumi ('Fra Mani' is derived from the Italian for 'between or among hands,' and delivers the phrase 'from our hands to yours') was founded by him in March 2006. He also published Cooking by Hand in 2003.

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