JAMES BEARD AWARD-WINNING CHEF PAUL BARTOLOTTA TO BE HONORED AS CHEF DE CUISINE AT 24TH ANNUAL NAPLES WINTER WINE FESTIVAL ON JANUARY 26-28 , 2024
The Naples Children & Education Foundation ( NCEF ), founders of the Naples Winter Wine Festival , is pleased to announce that four-time nominated and two-time James Beard award-winning Chef Paul Bartolotta will be honored as Chef de Cuisine at the 24th annual Naples Winter Wine Festival on January 26-28 , 2024 at The Ritz-Carlton Naples , Tiburón .
For more than 30 years , Bartolotta has brought his culinary talent and vision to kitchens all over the world , from Italy to Paris to New York to Las Vegas . With an education and training steeped in tradition and authenticity , he has earned numerous accolades from the James Beard Foundation , Michelin Guide , The New York Times , Distinguished Restaurants of North America ( DiRoNA ), AAA , Chicago Sun-Times , Chicago Tribune , Milwaukee Journal Sentinel and others .
As the Festival ’ s Chef de Cuisine , Bartolotta will be celebrated for his passion for creating authentic experiences and inspirational growth of the company that he and his late brother , Joe , launched in 1993 . Bartolotta has won the James Beard Foundation Award twice – for “ Best Chef : Midwest ” ( 1994 , Spiaggia ) and for “ Best Chef : Southwest ” ( 2009 , Bartolotta Ristorante di Mare ).
“ Having participated in the Naples Winter Wine Festival in recent years , I have witnessed the profound and sustaining difference that the event has on children in the community ,” Bartolotta said . “ I am sincerely honored to be named as the 2024 NWWF Chef de Cuisine and I look forward to joining some of the very best chefs and vintners in the world for such an important cause .”
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Originally from Wisconsin , Bartolotta graduated from the Restaurant and Hotel Management Program at Milwaukee Area Technical College . His professional training began in New York City with famed restaurateur Tony May , owner of the Rainbow Room and founder of Gruppo Ristoratori Italiani . With May ' s support , Bartolotta traveled to Italy and trained in some of the country ' s most prestigious restaurants , learning the art of authentic Italian cooking .
Throughout his career , Bartolotta has worked at 15 restaurants in Italy – from Sicily to the Alps – acquiring knowledge and expertise in 14 of the country ’ s 22 culinary regions . In France , he has worked alongside some of the world ’ s most acclaimed chefs , including Paul Bocuse and Roger Vergé , among others , and at restaurants that include La Maison Troisgros and Le Taillevent .
Following his education in Europe , Bartolotta returned to New York to open San Domenico restaurant , earning Three Stars from The New York Times at the age of 24 . Bartolotta then moved to Chicago , where he spent nine years as Executive Chef and Managing Partner of Spiaggia , directing it to many national fine dining awards , including a Four Diamond Rating from AAA , the DiRoNA Award and numerous awards from both Chicago Magazine and The Chicago Tribune .
Bartolotta returned to Milwaukee to help launch The Bartolotta Restaurants with his brother , including their first concept Ristorante Bartolotta , an authentic Italian restaurant paying homage to the family name . Today , their restaurant group operates 17 award-winning restaurants and catering facilities , including Bacchus – A Bartolotta Restaurant , Bartolotta ’ s Lake Park Bistro and Harbor House . In 2001 , Bartolotta launched Bartolotta Ristorante di Mare at the Wynn Las Vegas .
Bartolotta is known to TV audiences worldwide for his appearances on such popular shows as Top Chef , Iron Chef , Today , Jimmy Kimmel Live !, The Talk , and Lifestyles of the Rich and Famous . In 1997 , he received the Insegna del Ristorante Italiano del Mondo recognizing him as an authentic ambassador of Italy cuisine from then-President Oscar Luigi Scalfaro . In 2019 , he assumed the leadership role at The Bartolotta Restaurants upon the passing of his brother .