Fabrizio Bottero

Fabrizio Bottero, executive chef for Cuisinart and Waring’s Professional Foodservice Division, used generous amounts of humor during his recent lecture and cooking demonstration at Johnson & Wales University’s College of Culinary Arts.
When asked how he got started in his culinary career, he amused the students with stories of his childhood and admitted his interest in cooking stemmed from a strong desire to eat well.

Using the latest in kitchen equipment, the Distinguished Visiting Chef – who has won awards for his work in food photography – prepared three classic and contemporary Italian dishes:

Colored Pasta in Golden Marinara
Pasta Pane
Panzanella

During his two-hour presentation, Bottero used ripe yellow tomatoes to make the golden marinara sauce. The pasta resembled the Italian flag in shades of beet red and spinach green on a white background. Bottero was born in Rome, Italy, where he was raised above a trattoria. He came to America when he was 18 and began working in prestigious restaurants, Sign of the Dove and Maxwell’s Plum. At the age of 28, he opened his own restaurant, 65 Irving Place, and was recognized for his nouvelle cuisine. During its 10-year run, the restaurant was acclaimed in Gourmet Magazine, The New York Times, and Food & Wine. He then collaborated with his sister in opening Paola’s on the Upper East Side.

In 1990, Bottero was hired as executive chef and test kitchen director for Cuisinart Corporation. As a spokesman for the company, he travels around the country teaching cooking classes and appearing on television and radio programs. He volunteers much of his time for charity events such as Share Our Strength and St. Jude’s Hospital.
In 1998, Waring Commercial Product Corporation was acquired by Conair Corporation, and Bottero became the executive chef and national spokesman.
Following the demonstration, a luncheon in Bottero’s honor was prepared by culinary arts students at the Radisson Airport Hotel in Warwick, R.I.