Paul Bartolotta

Chef, owner, and co-founder, Bartolotta Restaurants; Milwaukee, WI

Paul Bartolotta is the co-founder and owner of The Bartolotta Restaurants, a nationally recognized restaurant and catering organization co-founded with his brother, Joe Bartolotta, that has grown to become the premier culinary brand in the Greater Milwaukee region, offering first class service and cuisine across a portfolio of 17 one-of-a-kind restaurants and catering facilities. Drawing upon his 30+ years as an internationally celebrated chef and restaurateur, Paul provides deep insights into plant-forward and whole vegetable culinary strategies from Italian cuisine. Paul has shared his culinary talent in kitchens around the globe—from Paris to New York to Las Vegas— and has been instrumental in shaping Milwaukee’s culinary scene since The Bartolotta Restaurants launched its first concept, Ristorante Bartolotta dal 1993. Paul graduated from the restaurant and hotel management program at Milwaukee Area Technical College in 1980, and began his professional training in New York with famed restaurateur Tony May. With May’s support, Paul traveled to Italy and France, and trained in some of the countries’ most prestigious restaurants. In 1994, Paul received the James Beard Award for Best Chef Midwest for his work at Chicago’s Spiaggia; and in 2009 he won the James Beard Award for Best Chef Southwest for Bartolotta Ristorante di Mare at Wynn Las Vegas. (Milwaukee, WI) @bartolottas

Paul will present as part of “The Mediterranean Plant-Forward Kitchen: From Time-Tested Flavors to Innovative Menu Strategies” on May 13 (Week One).