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This site was created by Padovani C.            ©   

Chef Philippe Padovani

 

Award-winning Chef Philippe Padovani began his culinary training at age 15.  Born in Marseille, France, Chef Padovani was only nine months old when his family moved to Australia. Raised in the Australian outback, he moved back to France at age 14 and began his apprenticeship the following year in the “Les Mésanges” restaurant in Montbonnot, with Georges Acchini and Gilbert Battard in the suburbs of Grenoble.  He then worked at some of the world’s top restaurants: La Wurtzmuhle (Strasbourg), La Pyramide (Vienne), La Mère Blanc (Vonnas), and he has worked with such celebrated chefs as Michel Rostang and Georges Blanc.  He achieved acclaim at the avant-garde style Restaurant La Tour Rose in Lyon.


Chef Padovani arrived in Hawai’i in 1986 as the Executive Chef of the famed La Mer restaurant in the Halekulani Hotel in Waikiki after serving as a consultant for the Halekulani since it reopened in 1984.  After four years as Executive Chef and the Corporate Chef at the Halekulani, he moved to the Big Island to open The Ritz-Carlton Mauna Lani (now the Orchid at Mauna Lani).  From there he moved to The Manele Bay Hotel on Lana’i as Executive Chef and finally moved back to Oahu in 1998 to open Padovani’s Bistro & Wine Bar (which later became Padovani’s Restaurant) in the DoubleTree Alana Waikiki Hotel.  At Padovani’s Restaurant, he earned accolades, including: Gourmet Magazine America’s Best Restaurants: Honolulu, 2000; Wine Spectator, Best of Award of Excellence, 2000, 2004, 2005; Wine Spectator, Award of Excellence, 1999, 2003; Zagat Guide, Rating of Excellence, 1999, 2001; Fodor’s, Special Recommendation, 2002; Frommer’s, Best Restaurant, 3 Star Rating, 2002; Gayot, The Best of Hawaii, Excellent Rating, 2000; Honolulu Advertiser Ilima Award, Critic’s Choice, 1999; Honolulu Magazine Hale ‘Aina Award,  Best New Restaurant, 1999; Honolulu Magazine  Hale ‘Aina Award,  Restaurant of Distinction, 1999, 2000, 2002, 2003; Honolulu Magazine  Hale ‘Aina Award,  Best Restaurant Wine List, 1999, 2000, 2001, 2003, 2004, 2005; and Honolulu Magazine  Hale ‘Aina Award,  Top Oahu Restaurant, 2001  He is one of the original twelve members of Hawaii Regional Cuisine, Inc., a coalition of Hawaii’s most celebrated chefs formed to celebrate the remarkable diversity and sophistication of food in Hawai’i.  He continues his involvement in promoting the foods of Hawai’i by being a part of the Hawaii Dept. of Agriculture Foods of Hawai’i program.

           

Chef Philippe Padovani was a participant of the World Gourmet Summit 2002 in Singapore.  He was one of only ten chefs worldwide invited to an international showcase of the best of food and wine.  The event featured culinary masterclasses, vintner dinners, wine masterclasses and activities such as the Masterchef Safari and the James Beard Foundation Charity Dinner.  He opened a second restaurant in San Francisco, also named Padovani’s Restaurant, in March, 2003.  He opened his newest venture, a retail shop for Padovani’s Chocolates, in February, 2006.  In May, 2007 he begins a new venture with fellow chef Donato Loperfido, opening `Elua Restaurant & Wine Bar at 1341 Kapiolani Blvd.  His latest venture will feature dishes which change seasonally and are specifically paired with wine.

      Chef Padovani's culinary experience:

      Padovani Restaurant and Wine Bar, Honolulu, Hawaii & San Francisco CA : co/owner.

      Manele Bay Hotel, Island of Lana'i: executive chef.

      The Ritz-Carlton Mauna Lani, Big Island of hawaii: pre-opening and executive chef.

      The Halekulani Corporation, Honolulu, Hawaii: corporate chef.

      La Mer Restaurant, Halekulani Hotel, Honolulu, Hawaii: executive and consulting chef.

      Restaurant La Tour Rose - owner P. Chavent, Lyon, France: executive chef, executive sous chef.

      Restaurant La Wurtzmuhle, Strasbourg, France: executive chef.

      Restaurant Michel Rostang - owner M. Rostang, Grenoble, France: sous chef.

      French Military Service, West Germany: sous chef.

      Restaurant La Pyramide - owner Madame Point, Vienne, France: sous chef.

      Restaurant La Mére Blanc - owner G. Blanc, Vonnas, France: sous chef.

      Restaurant La Bonne Auberge - owner J. Rostang, Antibes, France: first cook.

      Restaurant Les Mésanges, - owner G. Acchini and G. Battard, Monbonnot, France: culinary apprenticeship.

      Ecole Gaston LeNotre, M.O.F. Paris, France: extensive pastry training.

      Mr. Remon, M.O.F. Grenoble, France: extensive pastry training.

 

      Chef Philippe Padovani's participation in culinary events:

      Founding Chef: Big Island Bounty (The Ritz-Carlton Mauna Lani)

      Guest Chef: Honolulu Wine festival (Lupus Foundation of Hawai'i)

      Guest Chef: French Festival of Hawai'i (Royal hawaiian Shopping Center)

      Guest Chef: Cuisines of the Sun (The Mauna Lani Bay Hotel & Bungalows)

      Guest Chef: Tastes of the Hawaiian Range (Kamuela, Hawaii)

      Guest Chef: Chefs of Aloha Tour (Hawaii Visitors & Convention Bureau)

      Guest Chef: Experience Aloha Tour (Hawaii Visitors & Convention Bureau)

      Guest Chef: Ohana Tour to Japan (Hawaii Visitors & Convention Bureau)

      Guest Chef: James Beard Foundation (New York City)

      Guest Chef: Restaurant Daniel, Daniel Boulud (New York City)