Belotti Ristorante e Bottega - Oakland, CA
Michele (mee-ke-le) Belotti was born and raised in Albino, Bergamo, Italy. Coming from a small-town northeast of Milan, Belotti honors the essence of Italian cooking– simple and few ingredients combined well for a clean and rounded profile.
Belotti began his culinary training early in Italy including a position as Chef de Partie at Michelin-starred Restaurant Frosio in Bergamo, working under celebrated Chef/owner Paulo Frosio for several years while mastering his signature style.
Prior to his move to California in 2011, Belotti apprenticed under both Chef Ugo Alciati and Luca Zecchin at the Michelin-starred restaurant, Da Guido, in Piemonte.
With his relocation, Belotti brought along his interpretation of Italian cooking as the Chef de Cuisine at Ristobarin San Francisco for several years prior to opening Belotti Ristorante e Bottega in Oakland, California, focusing on fresh, handmade pasta with Northern Italian emphasis.