Mario Batali
Mario Batali
Mario Francesco Batali is an American chef, writer, restaurateur, and media personality. In addition to his classical culinary training, he is an expert on the history and culture of Italian cuisine, including regional and local variations. Batali co-owns restaurants in New York City, Las Vegas, Los Angeles, Singapore, Hong Kong, Westport, Connecticut and New Haven, Connecticut Batali's signature clothing style includes a fleece vest, shorts and orange Crocs. He is also known as "Molto Mario"...
NationalityAmerican
ProfessionChef
Date of Birth19 September 1960
CitySeattle, WA
CountryUnited States of America
Recipes are just descriptions of one person’s take on one moment in time. They’re not rules.
Any simple but delicious dish that celebrates the season and locality is what I want to be known for.
It's fascinating to travel around Italy and realize just how many different ways they make spaghetti.
One of the most important leadership lessons is realizing you're not the most important or the most intelligent person in the room at all times.
Close your eyes and place your finger on a map. Wherever it lands, that's the theme of the evening. So many times we settle for routine dishes. This forces you to try new cuisines.
Food, like most things, is best when left to its own simple beauty.
You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.
There are two activities in life in which we can lovingly and carefully put something inside of someone we love. Cooking is the one we can do three times a day for the rest of our lives, without pills. In both activities, practice makes perfect.
If you want your kids to listen to you, don't yell at them. Whisper. Make them lean in. My kids taught me that. And I do it with adults now.
The Food Network is getting a little more entertaining than I would have thought a couple years back. They're in 80 million homes now. This is no longer a niche market.
The food at my restaurants is mostly the food of Italy's grandmothers.
The English have been burning everything for so long, and no one paid attention to them. But now there are guys like Marco Pierre White, Jamie Oliver, and Gordon Ramsey. The London restaurant scene is as vibrant as anywhere in the world-London, Paris, New York.
The ideas come from classic Italian cooking, or any European culture, for that matter. As far as something like the offal menu, Europeans would definitely not throw anything away, and the use of the head or the liver or the kidneys is part of their quotidian experience.
The lighting and the buzz and everything in addition to the food have an impact on what the customer feels.