Raised in Seattle, Mario’s initial career path had him studying the Golden Age of Spanish theater at Rutgers University. Soon after graduating he took his first bit of culinary training at Le Cordon Bleu in London, from which he withdrew almost immediately due to a “lack of interest.” An apprenticeship with London’s legendary chef, Marco Pierre White, and three years of intense culinary training in the Northern Italian village of Borgo Capanne (population 200), gave him the essential skills and knowledge to return to his native US and plant his orange-clogged foot firmly in the behinds of the “checkered tablecloth,” Italian restaurant establishment.

 Among his many accolades, GQ Magazine named Mario “Man of the Year” in its chef category in 1999. In 2002 he won the James Beard Foundation’s “Best Chef: New York City” award and in 2005 the James Beard Foundation awarded him “Outstanding Chef of the Year.” Mario is also one of the recipients of the 2001 D’Artagnan Cervena Who’s Who of Food & Beverage in America, a prestigious lifetime achievement award.

 Mario Batali has created a thriving restaurant empire, and has established himself as a top restaurateur,author and media personality.

 Together with his partner, Joe Bastianich, he operates seven New York City hotspots, including Babbo Ristorante e Enoteca and Del Posto. The two wildly successful restaurants have each been awarded three stars by the New York Times. In 2007, the duo will be taking on the west, starting in Los Angeles.

Joining forces with famed California chef, Nancy Silverton they are opening Pizzeria Mozza and Osteria Mozza in Los Angeles. They are also opening B&B Ristorante and Enoteca San Marco at the Venetian Hotel in Las Vegas.

 Mario has authored five cookbooks including Simple Italian Food (Clarkson Potter 1998), MarioBatali Holiday Food (Clarkson Potter 2000), The Babbo Cookbook (Clarkson Potter 2002) and Molto Italiano– 327 Simple Classic Italian Recipes to Cook at Home (Ecco 2005). He is the recipient of the prestigious 2006 James Beard Award for Best International Cookbook. In his latest writing venture Mario teams up with NASCAR to create the first tailgating bible for its fans. Mario Tailgates NASCAR Style (Sporting News 2006) includes regional and classical recipes, all written with Mario’s usual wit and candor.

 Mario splits his time between New York City’s Greenwich Village and northern Michigan with his family.