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
Twenty years ago if you were going to be a cook, it was because you didn't make it in the army. It was the last stop before you were on the street.
English food in the last 30 years has come to grips with English products, their dairy culture and their cheeses and their creams and their seafood.
Finishing food is about the tiny touches. In the last seconds you can change everything.
My last meal? The food would be much less significant than the company.
There are all kinds of myths going on in the Italian culture, and the way they celebrate is through their food. It's the tradition of the table where the Italians celebrate most of their triumphs and successes.
To get to New York, I was actually on my way to Brazil to help someone open a restaurant and stopped in Florida and met an old college buddy of mine who had a restaurant called Rocco. I came up to open that and I've been in New York for 11 years.
Every region has its own specialties, and whether it was Christmas Eve and the seafood dinner and the seven courses, whichever family you were from, it's a visceral part of your life.
At this point in my career it's very hard for me to turn down opportunities that I think are auspicious.
When I talk about a great dish, I often get goose bumps. I'm like, whoa, I'll never forget that one. The Italians are just like that. It's not all about food. It's part of the memory.
The reason that I developed the style of talking about the historical use of these ingredients is because after I've cut an onion 10 times, I can't tell you to cut an onion again.
My intention is to make sure that we think about it without becoming too intellectual about it. There are pockets of restaurateurs throughout our country right now and in Italy, France, and Spain, who spend all their days figuring out how to confound the customer.
My father stopped speaking Italian because his father so badly wanted to be an American.
When I got to college age, my parents suggested, why don't you go to cooking school instead of going to a traditional college? I said that's not for me. That's ridiculous.
The proximity to the Mediterranean... it's been a calming influence or just a generally good thing.