Paul Joseph Bertolli (born 1954)[1] is a chef, writer, and artisan food producer in the San Francisco Bay Area, in California.
Paul Bertolli was born in 1954 in San Rafael, California, to parents of Italian descent.
[1] He rose to prominence in the gourmet food world at Chez Panisse in nearby Berkeley, California, working from 1982 to 1992.
[2] He eventually became executive chef and co-authoring Chez Panisse Cooking with restaurant founder Alice Waters.
[3] He is most known for producing handcrafted ingredients like balsamic vinegar and salumi (cured-pork products such as salami and prosciutto).