Paul Bartolotta
Paul Bartolotta is an American chef and restaurateur. Most recently he is known for his authentic style and his innovative approach to importing fresh seafood from Mediterranean waters. Paul Bartolotta has won the James Beard Foundation Award twiceonce for Best Chef Midwest , and again for Best Chef Southwest , at Bartolotta, Ristorante di Mare at Wynn Las Vegas. He is a recipient of the Insegna del Ristorante Italiano del Mondo, which was awarded to him in 1997 by Oscar Luigi Scalfaro, the President of Italy at the time.
Bartolotta was born in Milwaukee, Wisconsin, and is the third of Beverly Mae and Salvatore T.J. Bartolottas four children. His father was of Italian descent and his mother was of Austrian ancestry. He began working in restaurants at the age ofand eventually obtained an apprenticeship under John Marangelli, whom he credits with helping to cultivate his sense of taste. In 1980, after cooking in local restaurants and graduating from Milwaukee Area Technical College, Bartolotta traveled to New York City. He met restaurateur Tony May, owner of the Rainbow Room at that time, and founder of the Gruppo Ristoratori Italiani. With the support of May, Bartolotta traveled to Italy in the fall of 1980 for what would become a seven year education in European cuisine.
Source: Wikipedia