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・ Paul Barroilhet
・ Paul Barron
・ Paul Barrowcliff
・ Paul Barry
・ Paul Barry (American football)
・ Paul Barry (songwriter)
・ Paul Barry-Walsh
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・ Paul Bartel
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・ Paul Barth (fencer)
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・ Paul Barth (sociologist)
・ Paul Bartholomew
・ Paul Bartlett Ré Peace Prize
Paul Bartolotta
・ Paul Barton
・ Paul Bartsch
・ Paul Barwick
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・ Paul Baskerville
・ Paul Baskis
・ Paul Bassat
・ Paul Bassim
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・ Paul Bastide
・ Paul Bastock
・ Paul Batchelor
・ Paul Bates
・ Paul Bates (actor)


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Paul Bartolotta : ウィキペディア英語版
Paul Bartolotta

Paul Bartolotta (born June 8, 1961) is an American chef and restaurateur. Most recently he is known for his authentic style and his innovative approach to importing fresh seafood from Mediterranean waters. Paul Bartolotta has won the James Beard Foundation Award twice—once for Best Chef: Midwest (1994, Spiaggia), and again for Best Chef: Southwest (2009),〔(【引用サイトリンク】title=James Beard Winner Paul Bartolotta )〕 at Bartolotta, Ristorante di Mare 〔(【引用サイトリンク】title=Bartolotta, Ristorante di Mare )〕 at Wynn Las Vegas. He is a recipient of the Insegna del Ristorante Italiano del Mondo, which was awarded to him in 1997 by Oscar Luigi Scalfaro, the President of Italy at the time.〔(【引用サイトリンク】title=Paul Bartolotta - Taste of the Times )
==Early life==
Bartolotta was born in Milwaukee, Wisconsin, and is the third of Beverly Mae (born as Kopp) and Salvatore "T.J." Bartolotta's four children. His father was of Italian descent and his mother was of Austrian ancestry.〔()〕 He began working in restaurants at the age of 15 and eventually obtained an apprenticeship under John Marangelli, whom he credits with helping to cultivate his sense of “taste.”〔(【引用サイトリンク】title= Paul Bartolotta )〕 In 1980, after cooking in local restaurants and graduating from Milwaukee Area Technical College, Bartolotta traveled to New York City. He met restaurateur Tony May, owner of the Rainbow Room at that time, and founder of the Gruppo Ristoratori Italiani. With the support of May, Bartolotta traveled to Italy (where he is also a citizen) in the fall of 1980 for what would become a seven year education in European cuisine.

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