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Welcome to Padovani's Restaurant & Wine Bar
...Philippe Padovani Award-winning Chef Philippe Padovani brings more than 35 years of culinary experience to Padovani's Restaurant & Wine Bar.
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.
finally moved back to Oahu in 1998 to open Padovani's Bistro, the predecessor of his
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)
SAN FRANCISCO-April 9, 2003 -Philippe Padovani, chef and owner of famed Padovani's Restaurant & Wine Bar in Honolulu, has opened his first San Francisco restaurant of the same name at the former location of the M Point in the Hotel Milano.
"I want everybody to feel relaxed and comfortable," says Padovani
, who (like his
exhibition kitchen) is open and warm.That's another Hawaiian import diners can look forward to: Padovani's tremendous sense of hospitality.
In the planned enclosed wine bar area, he
will employ a state of the art Cruvinet system (that prevents oxidation of the wine) to offer 64 wines by the glass."I do this partly for the winemakers.I have so much respect for what they do," says the 49-year-old Padovani
plans to showcase small local California vintners, as well as standouts from France, Italy and Australia along the 14-foot wine wall.He
welcomes diners with their own special bottles to call ahead and let him know, so that he
can craft a special menu around it.The Cruvinet will be installed in early summer, 2003.Padovani
, who lives two blocks away from the restaurant, likes to keep things in the family.His
wife, Pierrette (who honed her
classical service craft in the dining rooms of Michelin-starred restaurants), is general manager and director of operations.Pierre, his
brother, is the pastry chef and co-owner of the Honolulu restaurant, and personally oversees production of Padovani's Fine Chocolates.Designer Michael Brennan-known for his work with Dine, Julia, and La Table-has brought an inviting energy to the urbane setting, with a design that is spare yet warm, set against sumptuous earthy greens and rich caramels.
Travel Press Releases Received at Travelconsumer.com
Featured will be culinary selections from Chef Chai Chaowasaree, Chef Loperfido Donato and Chef Philippe Padovani.
Steve Amaral, Jeff Cabiles, Patrick ...
Steve Amaral, Jeff Cabiles, Patrick Callarec, Heather Carlin, Peter Chilla, Sam Choy, Kathleen Daelemans, Kelly Degala, Daniel Delbrel, Mark Ellman, Robert Eng, Amy Ferguson-Ota, Beverly Gannon, Manuel Garcia, Edwin Goto, Mark Hetzel, Gordon Hopkins, Dominique Jamain, David Paul Johnson, Jean-Marie Josselin, Gerard Kaleohano, Tod Kawachi, OnJin Kim, Derek Langlois, Jacqueline Lau, George Mavrothalassitis, Peter Merriman, Bradley Montgomery, Ronald Nasuti, Mark Okumura, Philippe Padovani, Gerard Reversade, Mako Segawa-Gonzales, Katsuo ‚"Chef Suki‚" Sugiura, Russell Siu, Alex Stanislaw, Gary Strehl, Corey Waite, Jeff Walters, Rodney Weddle, Alan Wong, Thomas B.H. Wong, Roy Yamaguchi
Philippe PadovaniEXECUTIVE CHEF, CO-OWNER
Philippe PadovaniEXECUTIVE CHEF, CO-OWNERAward-winning Chef Philippe Padovani brings more than 30 years of culinary experience to Padovani's Restaurant & Wine Bar, in the DoubleTree Alana Waikiki Hotel.Padovani
has an international reputation as a perfectionist and his
standards of excellence are strictly enforced both in the kitchen and in the front-of-the-house.He
has developed and operated restaurants worldwide with consistent success.
Padovani draws inspiration from the surrounding culture and environment to create distinct epicurean excitement.In Hawaii, he
masterfully combines French-Mediterranean flavors with island products.
has been instrumental in supporting local farmers and developing locally cultivated products such as:
...Chef Philippe Padovani was a participant of the World Gourmet Summit 2002.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 dinner, wine masterclasses and activities such as the Masterchef Safari
and James Beard Foundation Charity DinnerHis
innovative style and extensive expertise in culinary cuisine ranging from gourmet entrees to fine pastries, has established the reputation of excellence for many of the world's finest culinary establishments, listed below:
In addition, Padovani
has provided educational and training opportunities for Hawaii's young chefs.