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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, where he remains a co-owner. 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 (cured-pork products such as salami and prosciutto). He opened Fra' Mani Handcrafted Salumi in January of 2006. 'Fra Mani' is Italian for 'between hands'.
