Paul Bartolotta: The Chef Who Brought Coastal Italian Elegance to America
Paul Bartolotta didn’t just cook Italian food—he gave it new meaning in the U.S. Through decades of precision, passion, and deep respect for Italy’s culinary heritage, he introduced Americans to the delicate simplicity of regional coastal cuisine. His restaurants helped redefine what “authentic Italian” could be—fresh, elegant, and rooted in tradition.
Chef Paul Bartolotta
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Paul Bartolotta At a Glance
🇺🇸 Born in Milwaukee, Wisconsin
🍽️ Co-founder of The Bartolotta Restaurants
📚 Known for: Regional Italian cuisine, especially seafood
🌊 Culinary style: Ingredient-driven, seasonal, and deeply traditional
🏆 Two-time James Beard Award winner
From Milwaukee to the Mediterranean
Paul Bartolotta’s journey started in Milwaukee, where he began working in restaurants as a teen. After culinary school, he moved to New York and caught the eye of restaurateur Tony May, who helped launch his training in Italy. Bartolotta spent over seven years working in more than a dozen regions across Italy, and also trained in France with culinary giants like Paul Bocuse and the Troisgros brothers.
He returned to the U.S. to open San Domenico in New York, earning critical acclaim in his twenties. In 1991, he took over the kitchen at Spiaggia in Chicago, elevating it to national prominence and winning his first James Beard Award. He later moved to Las Vegas to open Bartolotta, Ristorante di Mare at Wynn Las Vegas, where he imported whole Mediterranean fish daily and created one of the most celebrated seafood dining experiences in the country.
Ristorante di Mare Las Vegas
Signature Dishes
Whole Mediterranean Sea Bass, salt-roasted
A simple, theatrical dish served tableside, highlighting pristine seafood flown in from Italy.
Handmade Ricotta Gnocchi
Tender and rich, these house-made gnocchi reflect the refined comfort at the heart of Bartolotta’s Italian cooking.
Whole Mediterranean Sea Bass, salt-roasted
His Impact on American Food Culture
Paul Bartolotta helped redefine Italian dining in America by focusing on authenticity—not reinvention. He brought lesser-known regional dishes into fine dining settings, insisted on premium imported ingredients, and showed diners the elegance of restraint. His influence helped push American Italian food away from red-sauce stereotypes toward something more nuanced, coastal, and ingredient-driven.
Chef Paul Bartolotta
Controversies & Bold Stances
Bartolotta has always been outspoken about respecting culinary traditions. He’s been critical of over-complication in restaurant kitchens and has pushed back against trends that lose sight of cultural roots. His dedication to sourcing—especially flying in Mediterranean seafood—sparked conversation about cost, sustainability, and what it means to serve truly authentic food.
Chef Paul Bartolotta
What he’s Doing Now
Paul Bartolotta now leads The Bartolotta Restaurants, a hospitality group based in Milwaukee with a focus on Italian and fine dining concepts. He also mentors chefs, speaks internationally about culinary leadership, and continues to advocate for culinary education that’s grounded in heritage and discipline.
Chef Paul Bartolotta
Get Inspired: Cook Like Paul Bartolotta
Want to bring Bartolotta’s elegance into your kitchen?
Try these dishes inspired by his approach:
Whole Mediterranean Sea Bass (oven-roasted in salt crust)
Use fresh whole fish, coarse salt, and simple herbs for a stunning, flavorful meal.
Ricotta Gnocchi with Brown Butter and Sage
Soft, pillowy gnocchi dressed in a classic sauce—simple, seasonal, and timeless.
FAQ
What is Paul Bartolotta best known for?
For elevating regional Italian cuisine in the U.S., especially seafood dishes at Bartolotta, Ristorante di Mare.
Where is he from?
Milwaukee, Wisconsin.
Did he train in Italy?
Yes, he trained across 14 regions of Italy and also worked in France under iconic chefs.
What restaurants has he led?
San Domenico (NY), Spiaggia (Chicago), Bartolotta Ristorante di Mare (Las Vegas), and The Bartolotta Restaurants group.
How many James Beard Awards has he won?
Two—Best Chef: Midwest (1994) and Best Chef: Southwest (2009).
What makes his food different?
His dedication to authenticity, regional specificity, and top-quality ingredients.
Did he really fly in seafood daily from Italy?
Yes—for years, he built his Las Vegas menu around fresh Mediterranean fish flown in daily.
Is he involved in restaurant management?
Yes, he co-leads The Bartolotta Restaurants in Milwaukee.
Does he still cook?
While he focuses more on leadership and mentorship now, he remains closely involved in culinary development.
Can I cook like him at home?
Absolutely—start with a focus on fewer ingredients, better quality, and traditional methods.
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Welcome to Kitchen in the Med!
I’m Alberto, born and raised in Barcelona, Spain, a principal city in the Mediterranean.
Here, I share authentic, easy-to-follow recipes inspired by the rich flavors of my home. You’ll find wholesome, time-honored dishes, expert cooking tips, and ingredient guides to help you bring the Mediterranean diet and other dishes to your kitchen—regardless of where you live.
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