Paul Bertolli is an American chef, writer, and artisan food producer whose work centers on Italian-influenced and California cuisine, with an emphasis on technique and seasonal ingredients. He is best known as a co-author of *Chez Panisse Cooking* (1988), written with Alice Waters, which documents the philosophy and practices of the landmark Berkeley restaurant that helped define California's farm-to-table movement. Bertolli's approach to food writing reflects a concern for craft and process, connecting cooking methods to the quality and provenance of ingredients.