Chef Paul Bartolotta

 

Paul Bartolotta
Paul Bartolotta was just 24 when he was named chef de cuisine at the esteemed Ristorante San Domenico in Italy. He expanded his culinary horizons in France, training at Moulin de Mougins, Paul Bocuse, Troisgros, and Taillevent. Bartolotta opened San Domenico’s lauded New York outpost and spent nine years running the stoves at Chicago’s Spiaggia. He won the 1994 James Beard Foundation Best Chef: Midwest award, and was the recipient of the Insegna del Ristorante Italiano del Mondo in 1997. His namesake restaurant at the Wynn,Bartolotta Ristorante di Mare , showcases some of the Mediterranean’s best seafood and was nominated for the 2006 James Beard Foundation Best New Restaurant award.

The Bartolotta Restaurant Group

In 2007, Barilla is celebrating our 130th year anniversary. Every month, we are inviting well known chefs to help us celebrate. This month, we invite you to our Italian table with Chef Paul Bartolotta of the critically-acclaimed Bartolotta Ristorante di Mare at the Wynn Hotel in Las Vegas. Chef Bartolotta has created one of his world-class pasta recipes for Barilla to help us celebrate our milestone.

Please help us celebrate this very important milestone by enjoying Chef Bartolotta's recipe with your family and friends. Buon Appetito!