Award-winning Chef, Founder of Fra' Mani Handrafted Salumi, Operates Agrodolce, Inc. which offers consulting services to the wine, food and restaurant industries
Fra' Mani Handrafted Salumi 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
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
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.
Awards include “Chef of the Year” by San Francisco Magazine in 1989, GQ’s “Favorite Chef” and “Golden Dish” awards in 1996, Wine Spectator’s “Top Italian Restaurants” in 1997. In 2001, Paul received the prestigious James Beard Foundation Restaurant Award for “Best Chef in
For the past 13 years Paul has been working to deepen his knowledge and skill in the production of traditional Italian cured meats through frequent sojourns to the production facilities of artisan producers in the
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