Padovani’s Restaurant and Wine Bar Hawaii
© All Rights Reserved by Padovani’s Brothers
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Portfolio Philippe Padovani
Award-winning Chef Philippe Padovani began his culinary training at age
15. Born in Marseilles, 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 Mesanges” restaurant in Montbonnot, 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
Jo Rostang, 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 August 1986 as the Executive
Chef of the famed La Mer restaurant in the Halekulani Hotel in Waikiki.
After four years as Executive Chef and the Corporate Chef, 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.
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.
Taking advantage of the freshness and array of Island produce, and
combining this with the bounty of seafood available in Hawai’i, Chef
Philippe brings an elegant French twist to the Hawaii Regional Cuisine
equation. His food is French-Mediterranean using the bountiful flavors
of Hawai’i, much like his mentor, George Blanc created dishes using the
freshest ingredients from the French countryside. Classic Hawaiian
dishes, such as poke, are transformed by Chef Philippe into a unique
fusion of flavors. Equally comfortable with Asian flavors, having studied
Thai cooking in Bangkok, he adds a sophisticated French touch to Asian
curry dishes. He 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.
After owning and operating restaurants in San Francisco and
Hawai`i, Chef Philippe began a new venture in December, 1999, by
opening Padovani’s Chocolates in downtown Honolulu. The chocolate
retail shop sells Chef Philippe’s creations, fine handmade chocolates. He
and his wife, Pierrette, operate chocolate retail shops at the Davies Pacific
Center on Queen Street in downtown Honolulu and in the Hyatt Regency
Waikiki Hotel. The chocolates are made at their space in the Dole
Cannery Shops in Honolulu, Hawaii.
`Elua Restaurant & Wine Bar is Chef Philippe’s joint venture with
Chef Donato Loperfido, a project of two of Hawaii’s most noted chefs.
The restaurant opens in May 2007 at 1341 Kapiolani Blvd., the former
site of L’Uraku restaurant. He brings to the venture both his extensive
culinary background and his wine knowledge. Padovani’s Restaurant
was a three-time winner of Wine Spectator Magazine’s Best of Award of
Excellence and won the Hale `Aina Award for best restaurant wine list
for six years.
PRE – OPENING CHEF / CO – OWNER
AUGUST 2009 – PRESENT (Café Viennoise)
CHEF/OWNER
CHOCOLATES BY PADOVANI LLC.
HONOLULU, HAWAII
NOVEMBER 2009 – MARCH 2010
CULINARY CONSULTING / CHEF
SHANTI ANANDA RESORTS
MAURICE
MAY 2007 – OCTOBER 2009
PRE – OPENING CHEF / CO – OWNER
ELUA RESTAURANT & WINE BAR (Elua means two in Hawaiian)
HONOLULU, HAWAII
FEBRUARY 2006 – PRESENT (FACTORY)
CHEF/OWNER
CHOCOLATES BY PADOVANI LLC.
HONOLULU, HAWAII
MARCH 2003 – DECEMBER 2004
PRE – OPENING – CHEF / OWNER
2nd. PADOVANI’S RESTAURANT & WINE BAR
SAN FRANCISCO, CA
JULY 2001 – JANUARY 2005
CHEF/OWNER
PADOVANI’S RESTAURANT & WINE BAR
HONOLULU, HAWAII
DECEMBER 1998 – JUNE 2001
PRE – OPENING – CHEF / OWNER
PADOVANI’S BISTRO & WINE BAR
HONOLULU, HAWAII
OCTOBER 2008 – PRESENT
CHEF/OWNER
PADOVANI’S CHOCOLATES RETAIL / STORE
THE SHOPS AT DOLE CANNERY
HONOLULU, HAWAII
FEBRUARY 2006 – SEPTEMBER 2008
2nd. PADOVANI’S CHOCOLATES RETAIL / STORE
DAVIES PACIFIC BUILDING DOWNTOWN
1st. PADOVANI’S CHOCOLATES RETAIL / STORE
MC INERNY GALLERIA AT ROYALE HAWAIIAN SHOPPING CENTER
DECEMBER 1992 – JUNE 1998
EXECUTIVE CHEF
THE MANELE BAY HOTEL
LANAI, HAWAII
JUNE 1990 – JULY 1992
PRE – OPENING – EXECUTIVE CHEF
THE RITZ - CARLTON HOTEL MAUNA LANI
BIG ISLAND OF HAWAII
(TRAINNING LA MER KITCHEN TO BE NUMBER ONE)
FEBRUARY 1977 – OCTOBER 1977
CHEF SAUCIER
RESTAURANT MICHEL ROSTANG
GRENOBLE, FRANCE
FEBRUARY 1976 – JANUARY 1977
MILITARY SERVICE
CHEF FOR GENERAL AND OFFICERS
VILLINGEN, WEST GERMANY
DECEMBER 1975 – JANUARY 1976
CHEF TOURNANT
RESTAURANT LA PYRAMIDE
VIENNE, FRANCE
DEMI CHEF DE PARTIE – FIRST COMMIS
MARCH 1970 – JUNE 1973
CULINARY APPRENTICHESHIP
RESTAURANT LES MESANGES
GRENOBLE, FRANCE
OCTOBER 1969 – JANUARY 1970
CULINARY APPRENTICHESHIP
RESTAURANT BRASSERIE DE LA PAIX
GRENOBLE, FRANCE
Certificates of Merit and Achievements
MAY / 8 / 2010 – INDUCTED IN THE HALL FAME FOR
OCTOBER 2008 – PRESENT
TASK FORCE FOR “HAWAII REGIONAL CACAO”
HONOLULU, HAWAII
AUGUST 1994 – THE NEW CUISINE OF HAWAII (COOK BOOK)
JANUARY 1994
BILL GATES MARRIED TO MELINDA FRENCH
THE MANELE BAY HOTEL
LANAI, HAWAII
AUGUST 1991 – PRESENT
FOUNDING MEMBER
HAWAIIAN REGIONAL CUISINE COUNCIL
HONOLULU, HAWAII
JULY 1992
HAWAIIAN FOOD FESTIVAL
THE RAFFLES HOTEL
SINGAPORE
FEBRUARY 1990
HAWAIIAN FOOD FESTIVAL
THE ORIENTAL BANGKOK HOTEL
BANGKOK, THAILAND
FEBRUARY 1990
THAI HAUTE CUISINE – CHEF CHARLIE AMATYAKUL
THE ORIENTAL BANGKOK HOTEL
BANGKOK, THAILAND
DIPLOME DE MAITRISE DES TECHNIQUES DE CUISSON SOUS VIDE
APRIL 1972
CERTIFICATE OF AWARD APPRENTICESHIP
“TWENTY-FOUR HOURS OF THE GASTRONOMIE DAUPHINOISE”
GRENOBLE, FRANCE
Extensive Training to Specialize in Pastry
AUGUST 1981
CHOCOLATES AND CONFECTIONS
GÉRARD JOËL BELLOUET (BEST WORKMAN OF FRANCE)
L’ ECOLE GASTON LENȎTRE
PLAISIR, FRANCE
MARCH 1979
FRENCH PASTRY TRADITION EVOLUTION
GÉRARD JOËL BELLOUET (BEST WORKMAN OF FRANCE)
L’ ECOLE GASTON LENȎTRE
PLAISIR, FRANCE
JUNE 1977
THE TECHNOLOGY OF ICE-CREAM AND ICE PRODUCTS
MR. RAY (BEST WORKMAN OF FRANCE)
L’ ECOLE GASTON LENȎTRE
PLAISIR, FRANCE
NOVEMBER 1977 – DECEMBER 1977
MR. REMON CHOCOLATES (BEST WORKMAN OF FRANCE)
NOIX DE GRENOBLE
GRENOBLE, FRANCE
SEPTEMBER 1974 – OCTOBER 1974
MR. REMON CHOCOLATES (BEST WORKMAN OF FRANCE)
NOIX DE GRENOBLE
GRENOBLE, FRANCE
