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Wrong Philippe Padovani?

Philippe Padovani

Chef and Owner

Padovani's Chocolates

Direct Phone: (808) ***-****direct phone


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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Background Information

Employment History



Hawaii Regional Cuisine

Founding Member

Web References(107 Total References)

Big Island Chocolate Festival Archives - Big Island Chocolate Festival [cached]

Winners and judges of the BICF gala from left: Judge Ken Goto, Executive Fairmont Chef Hubert Des Marais, Daylight Mind Chef Connor Butler (kneeling) Pierre and Philippe Padovani of Padovani's Chocolates, Hilton Waikoloa Village Chefs Eddie Enojardo and Dayne Tanabe, judge Vincent Bourdin, Nat Bletter of Madre Chocolate and judge Jacques Torres.

Dinner with Philippe Padovani - Hale Aina Happenings - March 2010 - Hawaii [cached]

Honolulu Magazine / Hale Aina Happenings / March 2010 / Dinner with Philippe Padovani
Dinner with Philippe Padovani The students from the Special Events class of the Culinary Arts Program at Leeward Community College will feature the cuisine of Chef Philippe Padovani in this four course dinner at The Pearl Restaurant on campus. The event is a precursor to the L'ulu: Leeward Culinary Arts Gala on May 8, 2010 in which chef Padovani will be inducted into the LCC Hawaii Regional Cuisine Wall of Fame. Chef Philippe Padovani. Photo: courtesy of Leeward Community College. Chef Philippe Padovani has an accomplished history as a chef in Hawaii, working in some of Hawaii's finest hotel restaurants before opening a host of his own restaurants. He is one of the twelve founding chefs for the Hawaii Regional Cuisine movement. He was acknowledged in HONOLULU Magazine's Hale Aina Awards for his work with Padovani Bistro. Currently, he is best know as a gourmet chocolate maker, and his Padovani's Chocolates have been recognized as the Best Local Chocolates in this year's Best of Honolulu Awards.

Welcome to Padovani's Restaurant & Wine Bar [cached]

Philippe Padovani Philippe Padovani Award-winning Chef Philippe Padovani brings more than 35 years of culinary experience to Padovani's Restaurant & Wine Bar.Chef Padovani has an impressive resume, which includes opening several resort hotels in Hawai'i and work in some of the world's top restaurants.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 in 1968 and soon began his apprenticeship under Georges Acchini and Gilbert Battard at "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 Mere Blanc (Vonnas), and worked side by side with such celebrated chefs as Michel Rostang and Georges Blanc.When he took over the kitchen at Restaurant La Tour Rose in 1983, he promptly achieved acclaim.Chef Padovani arrived in Hawai'i in 1984 as the consultant of the famed La Mer restaurant in the Halekulani Hotel in Waikiki where after two years doing consulting work he was named Executive Chef in 1986.By 1988 he was named Corporate Chef and remained so until 1990 when 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 in 1992 where he was named Executive Chef.Chef Padovani finally moved back to Oahu in 1998 to open Padovani's Bistro, the predecessor of his present restaurant.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 advanvantage of the freshness and array of Island produce, and combining this with the bounty of seafood available in Hawai'i, Chef Padovani brings an elegant French twist to the hawaii Regional Cuisine equation.Classic Hawaiian dishes, such as poke, are transformed by Chef Padovani into a unique fusion of flavors.Equally comfortable with Asian flavors, having studied Thai cooking in Bangkok, he adds sophisticated French touch to Asian curry dishes.His culinary creations are sophisticated and sublime by rich in French cooking tradition.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.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)

Chefs Philippe Padovani and Donato Loperfido make a good teamRepresenting for the French: Chef Philippe Padovani serves up his hearts of palm salad and his decadent chocolate ganache cake.When ‘Elua opened in May, it did so quietly-unexpected behavior for a restaurant whose chefs are known for their big personalities.‘Elua, the Hawaiian word for "two," is the theme of the culinary collaboration between Donato Loperfido of Donato's (now closed) and Pasta & Basta and Philippe Padovani of Padovani's Bistro (also closed) and Chocolates by Padovani.The two, rather than create a single menu that reflects the sum of their cooking parts, have instead opted for a dual menu in which one part-the part with the French-inspired dishes-belongs to Padovani and the other to Donato, where his Italian heritage is splashed all over the page.Padovani's pan-fried veal with Perigueux sauce ($38) is incredible.

Padovani learns hard lesson - 2006-01-02 [cached]

Philippe PadovaniPadovani learns hard lesson - 2006-01-02Padovani learns hard lessonPrabha Natarajan Pacific Business NewsPhilippe Padovani believes location should be second to good food. "I have no money; I have lost everything," Padovani told PBN. Padovani said the restaurant actually broke even this year, generating revenue of about $100,000 a month.But he could not overcome losses that began following the Sept. 11 terrorist attacks and ended up owing about $745,000, including $350,000 to the Internal Revenue Service and $150,000 to the hotel. "Before 2005 we weren't even breaking even," he said.Padovani's, for example, handled breakfast, lunch and dinner as well as room-service calls.It also baked nearly 90,000 cookies annually for the hotel's give-away promotion. Padovani found himself preparing $10 buffet breakfasts in the morning and one of Honolulu's most expensive menus at night.

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