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Wrong Philippe Padovani?

Philippe Padovani

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Background Information

Employment History






Founding Member
Hawaii Regional Cuisine

Web References (106 Total References)

PHILIPPE ... [cached]


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: ... [cached]

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 ... [cached]

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 ... [cached]

Philippe Padovani calls himself the Donald Trump of chocolate.

"I shake up this town. That's my French part," he says. 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. He's blunt about his competitors' flaws and those he considers his enemies, but he's built his reputation on exceptional quality. He 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.)
But Padovani doesn't helm restaurants anymore. He runs Padovani's Chocolates.
On the second floor of Dole Cannery, Padovani says his 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 grew up. 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 was 15? "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.
Philippe Padovani pours all his own chocolates in his shop.
Padovani remembers thinking, "Who makes chocolate in town? Really makes it? So he combined his expertise with his brother, Pierre's, and the two opened the Dole shop in 2006, after Padovani's Restaurant and Wine Bar closed. 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 makes.

Steve Amaral, Jeff Cabiles, Patrick ... [cached]

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

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