Bartolotta’s skills as a chef were hard-won through a seven-year apprenticeship in the most renowned restaurants in all of Italy and France. Upon his return to the U.S., he opened San Domenico in New York City to great commercial and critical acclaim, including receiving three-stars in the New York Times, as well as Best New Restaurant New York in Esquire magazine.
Bartolotta worked in Chicago as chef and managing partner of the four-star Spiaggia. With his brother, Joe, Bartolotta also co-founded The Bartolotta Restaurants in their hometown of Milwaukee where their seven fine dining restaurants receive rave reviews.
He has been honored as an official ambassador of Italian cuisine and continues to spread his unique philosophy of combining a few essential ingredients in perfect balance – courageously simple but with tremendous impact.