Jean-Paul BARTOLI

Chef : 1 restaurant

Presentation

With his long experience in the hotel business, Corsican chef Jean-Paul Bartoli excels in the kitchen. This perfect self-taught chef officiates behind the stoves of Le Voilier, a renowned Bonifacio restaurant he took over in 2002.

After twenty years in hotel management, notably for the Accor group, Jean-Paul Bartoli decided to return to his island of Beauty in 1997, with a view to taking over the management of an establishment. He set his sights on the Santa Marina, in Santa Giulia, to sublimate local seafood products. With fervor and curiosity, the entrepreneur set out to meet local fishermen. "After careful consideration, rather than hire a chef, I started cooking. I had the basics, I went to the Grenoble and Lausanne hotel schools and did voluntary internships with masters worthy of the name, such as Alain Ducasse, when I was managing hotels."

In 2002, a friend sold him Le Voilier, in Bonifacio. "Motivated to take it to the next level , Jean-Paul Bartoli put together a quality brigade. The chef now offers a cuisine that is sea-focused, resolutely Mediterranean and tinged with Italian touches. For the past ten years, in parallel with the successful development of his restaurant, now doubly "toqué", Jean-Paul Bartoli has been working as a consultant for the company Satellite de restauration.

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