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Paul Bertolli is a chef, writer, and artisan food producer in the San Francisco Bay area of California. Until mid-2005, he was the executive chef of the Oliveto restaurant in Oakland, California. He rose to prominence in the gourmet food world at Chez Panisse in nearby Berkeley, California, eventually becoming executive chef and co-authoring Chez Panisse Cooking with restaurant founder Alice Waters. He is most known for producing handcrafted ingredients like balsamic vinegar and salumi. He opened a food supplier, Fra' Mani Handcrafted Salumi, in March 2006. In 2003 he also authored "Cooking by Hand"
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