“When I talk about a great dish, I often get goose bumps. I’m like, wow, I’ll never forget that one. Italians are like that. It ‘s not about the food, it’s part of the memory.”
atali Mario B
By: Louie Giampa
ario Batali is a busy man. He is constantly traveling, writing cookbooks, and managing a restaurant empire. Amazingly, Batali, who enjoys golf and swimming, finds time … or rather makes time … to cook breakfast for his family. “I enjoy spending my time with my family in my home in northern Michigan,” said Batali. “I also enjoy cooking breakfast for my two sons, Benno and Leo. Their favorite is eggs in the basket. They also like when I make soft boiled eggs and toast. “How ironic, my mother use to make the eggs in the basket and my Uncle Rocky use to make us the soft boiled eggs, put them in a coffee cup break them up, add salt and pepper and we would just dunk the toast. I guess great minds think a like.” Batali is a great mind and a great cook. He has authored seven books, “Simple Italian Food”, “Mario Batali Holiday Food”, “The Babbo Cookbook”, “Molto Italiano - 327 Simple Classic Italian Recipes to Cook at Home”, and “Mario Tailgates Nascar Style” “Mario Batali - Italian Grilling” and most recent publication “Spain A Culinary Road Trip”. Additionally he has won several awards including the James Beard Foundation’s “Best Chef: New York City” award.
When Batali was asked what influenced him in becoming a chef, he replied “ I went to college and decided that Finance is not what I wanted to do. I decided to do what I like to do, being around food. This is where it began.” An apprenticeship with London’s legendary chef Marco Pierre White and 3.5 years of intense culinary training in the Northern Italian Village of Borgo Capanne - (population of 200) gave him the necessary skills and knowledge to return to his native United States. Being I am from an Italian family, it was always a natural; “I once had the opportunity to work in Italy. And in doing so this was a great experience for me. My goal was to take that bit of Italy wherever I went, and it started in the East coast.” Together with his partner, Mario Batali and Joe Bastianich, have created a thriving restaurant business. He operated seven New York City venues, including Babbo Ristorante e Enoteca and Del Posto – two wildly successful restaurants that each have been awarded three stars by Frank Bruni of the “New York Times”. Additionally, he is the chef/owner of five very successful restaurants in New York City, Lupa Osteria Romana, Esca, Casa Mono, Bar Jamon, and Otto Enoteca Pizzaeria. His restaurant empire stretches from New York to California. He has three in Las Vegas, B&B Ristorante and Enoteca San Marco in the Venetian Resort and Casino, and his newest is the Carnevino, an Italian Steakhouse in the Palazzo Hotel and Casino. And their most recent endeavor the Tarry Lodge Restaurant in Port Chester, New York. Mario Batali