(106 Total References)
PHILIPPE PADOVANIChefElua Restaurant
...The mouthwatering creations of Chef Padovani can be enjoyed at the Paradise Grand Finale.
...Chef Shinogi fine tuned his culinary skills working along side founders of the Hawaii Regional Cuisine (HRC) movement, including Chefs Phillipe Padovani and Amy Ferguson (Ritz Carlton Mauna Lani) and Chef George Mavrothalasitis (La Mer at the Halekulani).
Nine local chefs will also participate: ...
Nine local chefs will also participate: Roy Yamaguchi of Roy's, Hiroshi Fukui of Hiroshi Eurasion Tapas, Henry Adaniya of Hank's Haute Dogs, Alan Takasaki of Le Bistro and Donato Loperfido and Philippe Padovani of Elua.
Chef Philippe Padovani of ...
Chef Philippe Padovani of EluaChef Philippe Padovani of Elua
Artichoke Frittata from Donato and Upside Down Pancakes from Philippe
are just a couple of the tempting dishes on the menu.
Philippe Padovani calls himself ...
Philippe Padovani calls himself the Donald Trump of chocolate.
"I shake up this town.
That's my French part," he
Outspoken, brazen and with an impressive résumé spanning 45 years in the food industry, Padovani
has achieved worldwide recognition as a chef and founding member of Hawai'i Regional Cuisine
blunt about his
competitors' flaws and those he
enemies, but he's
reputation on exceptional quality.
even jokes about how, when he
realized years later that he
had turned down Alan Wong's application to be a cook at the Halekulani back when he
was chef, he
told Wong, "Well, you weren't good enough, that's why!
(The two are friends now.)
doesn't helm restaurants anymore.
runs Padovani's Chocolates.
On the second floor of Dole Cannery, Padovani
shop is the best-kept secret in town.
Dozens of flavors, from green tea to macadamia nut, sake to soju, mai tai to Manoa honey, are all made by hand just a few feet away in a narrow space between the storefront and storage.
"This is not your standard chocolate," he
says, in an accent that mixes French and Australian, the two countries where he
And how could it be, when the man making it-tempering the chocolate, filling the molds, creating and piping the ganache-has been studying food since he
"You gotta know cooking to be very creative," he says, which made his transition from award-winning chef to award-winning chocolatier a simple one.
pours all his
own chocolates in his
remembers thinking, "Who makes chocolate in town?
Really makes it?
expertise with his
brother, Pierre's, and the two opened the Dole shop in 2006, after Padovani's Restaurant and Wine Bar
And while the chocolate itself is not local (Padovani uses Valrhona-"not because it's French, but it is No. 1 in the world"), it takes skill to give it the right taste and snap when you bite into it. (He's tried to use local chocolate before, but he
says there just isn't enough of it-yet.) "On a scale of 1 to 10, it's a 20," he
says of everything he
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