Wikipedia

Paul Bartolotta

Paul Bartolotta(born June 8, 1961) is an Americanchefandrestaurateur.Most recently he is known for his authentic style and his innovative approach to importing fresh seafood fromMediterraneanwaters. Paul Bartolotta has won theJames Beard Foundation Awardtwice—once for Best Chef: Midwest (1994, Spiaggia), and again for Best Chef: Southwest (2009),[1]at Bartolotta, Ristorante di Mare[2]atWynn Las Vegas.He is a recipient of the Insegna del Ristorante Italiano del Mondo, which was awarded to him in 1997 byOscar Luigi Scalfaro,the President ofItalyat the time.[3]

Paul Bartolotta
Born(1961-06-08)June 8, 1961(age 63)
Milwaukee, Wisconsin,United States
Culinary career
Cooking styleItalian, French, American
Current restaurant(s)
    • Bartolotta, Ristorante di Mare
    • Ristorante Bartolotta
    • The Rumpus Room
    • Bacchus
    • Mr. B's Steakhouse
    • Joey Gerard's
    • Lake Park Bistro
    • Pizzeria Piccola
    • Nonna's
    • North Point Custard

Early life

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Bartolotta was born inMilwaukee,Wisconsin,and is the third of Beverly Mae (born as Kopp) and Salvatore "T.J." Bartolotta's four children.[4][5]His father was of Italian descent and his mother was of Austrian ancestry.[6]He began working in restaurants at the age of 15 and eventually obtained anapprenticeshipunder John Marangelli, whom he credits with helping to cultivate his sense of “taste.”[7]In 1980, after cooking in local restaurants and graduating fromMilwaukee Area Technical College,Bartolotta traveled toNew York City.He met restaurateur Tony May, owner of theRainbow Roomat that time, and founder of the Gruppo Ristoratori Italiani. With the support of May, Bartolotta traveled toItaly(where he is also a citizen) in the fall of 1980 for what would become a seven-year education inEuropeancuisine.

European Apprenticeship and Training

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During Bartolotta's first seven months in Italy he worked at Locanda dell’Angelo under Chef Angelo Paracucchi inLunigiana.He then traveled toImolato work at theMichelin ratedtwo-star Ristorante San Domenico under Chef Valentino Marcattilii and owner Gianluigi Morini, where he earned the title of “Chef di Cucina” at the age of 24. In 1984 Bartolotta moved on toFrance,where he worked atRelais et Chateauand Traditions et Qualité[8]restaurants under several three star Michelin chefs. Among these wereMoulin de Mouginsunder Chef Roger Verge,Paul Bocusein Collognes à Mont D’Or, with Chefs Pierre and MichelTroisgrosinRoanne,and at theTailleventin Paris.[9]While in Paris, Bartolotta also took advanced pastry courses in Gaston Le Nôtre's Ecôle Le Nôtre inPlaisir.

Career (United States)

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New York

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Bartolotta returned to New York in 1988, and began working for Tony May at two restaurants. He was developing San Domenico NY as head chef while also working at Palio at night, where he met his wife Robbi Eisenmesser. During Bartolotta's tenure at San Domenico NY, it received a three-star review fromThe New York Timesfood critic Bryan Miller,[10]a pioneering achievement for an Italian Restaurant.Esquire'sfood criticJohn Marianiawarded San Domenico NY with an Esky Award in 1988 for “Best New Restaurant in the U.S.”[11]Around this time, San Domenico NY was also noted as one of the “Top 50 Restaurants in the United States” by Mimi Sheraton ofCondé Nast Traveler,and in 1990 and 1991 San Domenico received four stars fromForbesMagazine.[7]

Chicago

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In 1991 Bartolotta left New York forChicagowhere he joined Levy Restaurants as head chef of their signature restaurant, Spiaggia. This role involved overseeing Spiaggia (fine dining), the Spiaggia Café, and the Spiaggia private dining rooms facility. From 1991 to 2000 Bartolotta ran Spiaggia; in 1993, in addition to his role as chef, he became a managing partner. In 1994 Bartolotta won the James Beard Foundation award for Best Chef: Midwest. Spiaggia also received the AAA Four Diamond Award consecutively from 1994 to 2000 during Bartolotta's tenure. In 1997 Bartolotta was awarded the Insegna del Ristorante Italiano del Mondo, which recognizes a select group of chefs around the world as authentic ambassadors of Italian cuisine. Spiaggia was noted as one of Restaurants and Institutions Top 100 Restaurants in 1998 and 1999. That same year Spiaggia became Chicago's first and only restaurant to win four stars from both theChicago TribuneandChicago (magazine).[12]

Milwaukee

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In 1993 Bartolotta entered into partnership with his brother, Joe Bartolotta, co-founding The Bartolotta Restaurants.[13]As chef and co-owner, the Milwaukee-based restaurant group would go on to start and run one fine dining restaurant (Bacchus, 2004), six upscale casual restaurants (Ristorante Bartolotta, 1993, Pizzeria Piccola, 2003, Lake Park Bistro, 1996, Mr. B's, 1999, Rumpus Room, 2011, and Joey Gerard's, 2012, two locations) and five quick casual restaurants ( Nonna's, 1998, two Northpoint Custard locations, 2008 and 2011, and two Pizzeria Piccola locations, 2003 and 2011). Mr. B's, Bartolotta's Lake Park Bistro, and Ristorante Bartolotta respectively won the DiRoNA (Distinguished Restaurants of North America) award. The Bartolotta brothers also established Bartolotta Catering and Special Events Company that exclusively caters to Pier Wisconsin (2005) and The Grain Exchange (2008). In 2009 a partnership was established with SSP America atGeneral Mitchell International Airport[14]to include Nonna's (Concourse D), North Point Custard (Main Terminal), and Pizzeria Piccola[15](Concourse C).

Las Vegas

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In 2004 Bartolotta left Chicago for Las Vegas,[16]after being selected bySteve Wynnto conceptualize, develop, and run the hotel's Italian restaurant. This became BARTOLOTTA, Ristorante di Mare, his namesake restaurant. Located inWynn Las Vegas,BARTOLOTTA, Ristorante di Mare seated approximately 258, imported 1 to 1.5 tons of seafood per week, and served it within 19 to 48 hours of being caught in the Mediterranean. Significant effort was expended to keep track of the seafood during air transport, including the use of small microchips to monitor temperature. On site is a tank facility was overseen by a full-time marine biologist, Yasmin Tajik.[17]BARTOLOTTA, Ristorante di Mare was one of only 12 restaurants in the world, and the only restaurant in theWestern Hemisphere,to serve fresh-caught langoustines, a phenomenon explored at length in aDepartures (magazine)article published in January 2011.[17][18]In 2006 BARTOLOTTA, Ristorante di Mare received a James Beard nomination for Best New Restaurant,[19]and in 2009 Bartolotta won the James Beard Foundation award for Best Chef: Southwest. BARTOLOTTA, Ristorante di Mare has also received the AAA Four Diamond Award from 2006 to 2012, and received a Forbes Four Star award in 2012.[20]It was announced in July, 2015 that Bartolotta would leave the Wynn Las Vegas.[21]On Sunday October 18, 2015 BARTOLOTTA, Ristorante di Mare served their final meal.[22]

Media Appearances

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American Television

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French Television

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Italian Television

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  • Gambero Rosso Channel's I Grandi Cuochi
  • Le Merediana with Luigi Veronelli, RAI

Restaurants

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  • BARTOLOTTA, Ristorante di Mare,Wynn Las Vegas

The Bartolotta Restaurants

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  • Ristorante Bartolotta,Wauwatosa, WI
  • Bacchus - A Bartolotta Restaurant,Milwaukee, WI
  • Bartolotta's Lake Park Bistro,Milwaukee, WI
  • The Commodore - A Bartolotta Restaurant,Delafield, WI
  • Harbor House,Milwaukee, WI
  • Joey Gerard's - A Bartolotta Supper club,Greendale and Mequon, WI
  • Mr. B's - A Bartolotta Steakhouse,Brookfield, WI
  • Mr. B's - A Bartolotta Steakhouse,Mequon, WI
  • Downtown Kitchen,Milwaukee, WI

Awards

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  • James Beard Foundation Award,2009 - Best Chef, Southwest[1]
  • James Beard Foundation Award,1994 - Best Chef: Great Lakes[1]
  • James Beard Foundation AwardNomination, 2006 - Best New Restaurant
  • AAA Four Diamond Award, AAA, 2006 - 2012, BARTOLOTTA, Ristorante di Mare[34]
  • AAA Four Diamond Award, AAA, 1994 - 2000, Spiaggia[35]
  • Insegna del Ristorante Italiano del Mondo, 1997[36]
  • Distinguished Restaurants of North America (DIRONA), Spiaggia, 1993, 1999 and BARTOLOTTA, Ristorante Di Mare, 2000
  • Restaurants and Institutions’ Ivy Award, 2008, BARTOLOTTA, Ristorante di Mare[37]
  • Restaurants and Institutions’ Ivy Award, 1993, Spiaggia[38]
  • Restaurants and Institutions Top 100 Restaurants, 1998 and 1999, Spiaggia[35]
  • International Food Service Manufacturers Association (IFMA), Culinary Excellence Award, 1993, Spiaggia[35]
  • Nation's Restaurant News’ Hall of Fame Award, 1992, Spiaggia[35]
  • Silver Spoon Award, 2009.[39]

References

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  1. ^abc"James Beard Winner Paul Bartolotta".Retrieved3 January2013.
  2. ^"Bartolotta, Ristorante di Mare".Retrieved6 February2013.
  3. ^"Paul Bartolotta - Taste of the Times".Retrieved3 January2013.
  4. ^"Bartolotta, T.J." Tudy "".
  5. ^"Bartolotta, Beverly M."
  6. ^"Strip sensation".www.gmtoday.com.Archived fromthe originalon 2013-10-20.
  7. ^ab"Paul Bartolotta".Retrieved3 January2013.
  8. ^"Traditions et Qualité".Retrieved11 February2013.
  9. ^List of Michelin starred restaurants#France
  10. ^"San Domenico".Retrieved7 January2013.
  11. ^"Chef Bartolotta back in Chicago with Italian Recipes".Retrieved7 January2013.
  12. ^"Open Table Reserve at Spiaggia".Retrieved13 February2013.
  13. ^"The Bartolotta Restaurants".Retrieved7 January2013.
  14. ^"Bartolotta to open a restaurant at airport".Retrieved8 January2013.
  15. ^"Pizzeria Piccola Now Offered at General Mitchell International"(Press release).Retrieved8 January2013.
  16. ^Vettel, Phil (21 April 2000)."Spiaggia Chef Leaves to Open His Own Spot".Chicago Tribune.Retrieved7 January2013.
  17. ^ab"Meet the marine biologist who makes seafood a science at Wynn Las Vegas".29 May 2012.Retrieved30 January2013.
  18. ^"World's Best Langoustines".Retrieved18 February2013.
  19. ^"Bartolotta Ristorante di Mare at Wynn Las Vegas Nominated in 'Best New Restaurant' Category by James Beard Foundation".Retrieved8 January2013.
  20. ^"AAA/CAA Four Diamond Restaurants January 20, 2012"(PDF).Retrieved8 January2013.
  21. ^"Paul Bartolotta and the Perils of P.R."30 July 2015.
  22. ^"WYNN'S BARTOLOTTA BECOMES COSTA DI MARE".19 October 2015.
  23. ^"Cooking with Chef Paul Bartolotta".CBS.Retrieved8 January2013.
  24. ^"Milwaukee's own chef Paul Bartolotta cooked for Jimmy Kimmel".Retrieved8 January2013.
  25. ^"Savor Italian seafood from the heart of Vegas".Retrieved3 January2013.[dead link‍]
  26. ^"Whole lotta shellfish in Bartolotta's summer feasts".Retrieved3 January2013.[dead link‍]
  27. ^"Season 6 Episode 10".Retrieved3 January2013.
  28. ^"Paul Bartolotta's Italian Empire".ABC News.Retrieved3 January2013.
  29. ^"Nielsen ratings put WISN-TV newscasts on top".
  30. ^"ANATOMY OF A MEAL: PAUL BARTOLOTTA".13 July 2023.
  31. ^"Paul Bartolotta prepares to battle Mario Batali".
  32. ^List of Iron Chef America episodes
  33. ^"BIZARRE FOODS: LAS VEGAS".Retrieved30 January2013.
  34. ^"AAA/CAA Four Diamond Restaurants January 20, 2012"(PDF).Retrieved7 January2013.
  35. ^abcd"Company Awards".Retrieved7 January2013.
  36. ^"Presenter Biographies".Retrieved7 January2013.
  37. ^"Restaurants & Institutions Announces 2008 Ivy Award Winners".Retrieved7 January2013.
  38. ^"Chef Bartolotta back in Chicago with Italian Recipes".Retrieved8 January2013.
  39. ^"Rick Moonen & Paul Bartolotta".Retrieved7 January2013.
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