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Home > FINE DINING > Las Vegas Fine Dining > Bartolotta Ristorante di Mare > Chefs' Biographies
Paul Bartolotta
    
   
Paul Bartolotta is one of just a few chefs outside of Italy who is recognized as an "authentic ambassador" of Italian cuisine. In 1997, he earned the prestigious Insegna del Ristorante Italiano del Mondo, an award that was personally presented to him by Italian President, Oscar Luigi Scalfaro. Bartolotta developed his culinary style in some of Europe's most distinguished restaurants and now brings his rustic, yet refined, approach to Italian cuisine to Wynn Las Vegas as Chef of Bartolotta Ristorante di Mare. In 2005, Bartolotta Ristorante di Mare was named one of the "Best New Restaurants in America" by Esquire magazine and in 2006 it was nominated as "Best New Restaurant" by the James Beard Foundation.

"In the culinary world there is no bigger stage then Las Vegas and there is no better director then Steve Wynn," says Bartolotta. "My goal is to elevate Italian food, creating regional specialties with a focus on seafood in a modern setting." In fact, Bartolotta Ristorante di Mare will only serve species of fish that are indigenous to Italian cuisine.

   
     
    
In Bartolotta's view, his cuisine falls into three categories: cucina traditionale including Primi courses such as Gnocchi di Patate con Fonduta di Pomodoro, Stracci con Ragu di Funghi and an antipasti selection of Polenta Mantecato con Ragu di Funghi; cucina d'inspirationi regionale spotlighting Carni e Volatile courses such as Faraona alla Ligure and Antipasti di Mare like Cappesante Dorate con Porcini e Parmigiano; cucina creativo (food that is contemporary in technique, but traditionally Italian in flavors and ingredients), including such signature Bartolotta creations as Dentice All' Acqua Pazza (literally Mediterranean Red Snapper in "crazy water") and Costole di Maiale Nero al Rosmarino e Ginepro (Berkshire Black Hog Chop sautéed in a white wine sauce and scented with rosemary and juniper).

Previously, Bartolotta was Chef and Managing Partner at Chicago's Spiaggia, where under his direction, from 1991 to 2000, the restaurant earned every major national fine dining award including four-star ratings from both the Chicago Tribune and Chicago Magazine. This was the first time an Italian chef was awarded four stars in any major U.S. market. In 1994, Bartolotta became the first Italian chef to win the coveted James Beard award for "Best Chef, Midwest."

   
     
      
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