Mario opened his first New York restaraunt in 1993, called PO. He opened up with a friend that helped pull the money together. Instead of serving the standard spaghetti house menu, they offered authentic Italian dishes, such as exotica like tripe, that "foodies" loved.
Mario has been friends with REM front man, Michael Stipe since grade school. They remain great friends, doing television specials together, to this day.
Mario threw the green flag last June to start the NASCAR event at Pocono Raceway in Long Pond, Pennsylvania. Tens of thousands of fans began to chant "Molto Mario", referring to his hit television show.
Mario has done television commercials for Gladware containers.
Mario is the official chef of NASCAR, preparing food for all their racing events.
Mario lists the following five items as his absolute essentials in "at home" cooking: extra-virgin olive oil, balsamic vinegar, goat cheese, olives, and tabasco sauce.
Mario was honored for his hunger relief efforts by the New York food bank in 2004.
Mario was the featured chef to the stars at the Cannes Film Festival.
Mario has rung the opening bell at the American Stock Exchange on national television.
Mario is known for wearing orange colored clogs, and riding an Italian scooter called a Vespa.
Mario had three years of intense culinary training in Northern Italy in the village of Borgo Capanne.
Mario was an apprentice to London chef, Marco Pierre White, after leaving Le Cordon Bleu in London.
While in college, Mario worked in a restaraunt called Stuff Yer Face.
Mario was named by the James Beard Society as 2005, "Best Chef in America."
Mario has also created a line of gourmet tools called, "Mario Batali Signature Peppermill and Salt Mill."
Mario created a line of cookware called The Italian Kitchen that is sold throughout the United States in retail stores and specialty shops.
Mario has written four books: Simple Italian Food, Mario Batali Holiday Food, The Babbo Cookbook, and his latest, Molto Italiano: 327 Simple Italian Recipes.
Mario was named, "Man of the Year" by GQ magazine in 1999.
He withdrew from Le Cordon Bleu almost immediately due to lack of interest.
After graduating Rutgers he began his first culinary training at Le Cordon Bleu in London.
Mario attended Rutgers University, where he double majored in Spanish Theater and Economics. He graduated in 1982.
Mario was raised in Seattle.
Mario's first restaurant was Babbo Ristorante e Enoteca, which was named, "The Best New Restaurant of 1998" by The James Beard Foundation.
Mario: My family is Italian. When I was a child we would pick blackberries, baby onions, and all kinds of produce and preserve them. Food was natural, it made sense. Working in Italy changed my life and now I try to bring it to New York. I learned so much about keeping things simple. That makes great food.