Culinary Concepts By

Philippe  and Pierre Padovani Hawaii

 
Homehttp://livepage.apple.com/Home_Page.htmlHome_Page.htmlshapeimage_1_link_0shapeimage_1_link_1
About Us About_P_%26_P.htmlAbout_P_%26_P.htmlshapeimage_2_link_0
ConsultingConsulting.htmlConsulting.htmlshapeimage_3_link_0
Menus ConceptsMenus_Concept.htmlMenus_Concept.htmlshapeimage_4_link_0
Contact Usmailto:owner@padovanichocolates.com?subject=email%20subjectmailto:owner@padovanichocolates.com?subject=email%20subjectshapeimage_5_link_0
ChocolatesChocolates.htmlChocolates.htmlshapeimage_6_link_0
CoffeeCoffee.htmlHome_Page.htmlshapeimage_7_link_0

© All Rights Reserved by Padovani’s Brothers

Homehttp://livepage.apple.com/Home_Page.htmlHome_Page.htmlshapeimage_8_link_0shapeimage_8_link_1
About Us About_P_%26_P.htmlAbout_P_%26_P.htmlshapeimage_9_link_0
ConsultingConsulting.htmlConsulting.htmlshapeimage_10_link_0
Menus ConceptMenus_Concept.htmlMenus_Concept.htmlshapeimage_11_link_0
ChocolatesChocolates.htmlChocolates.htmlshapeimage_12_link_0
CoffeeCoffee.htmlCoffee.htmlshapeimage_13_link_0
Contact Usmailto:owner@padovanichocolates.com?subject=email%20subjectmailto:owner@padovanichocolates.com?subject=email%20subjectshapeimage_14_link_0

Chef Pierre Padovani

 

Chef Pierre Padovani was born and raised in the outback of Australia, he has an impressive resume of his own. Chef Pierre received his pastry training at the famed Ecole LeNotre, Plaisir, in Paris.But he is more than a pastry chef, having served as sous chef at the two-star Michelin restaurant in the Hotel Gray D’Albion in Cannes, France and as chef de cuisine at “Restaurant Monte Cristo” in Lyon. Like his brother Philippe, he did his apprenticeship at “Les Mésanges” restaurant in Montbonnot with Georges Acchini and Gilbert Battard. He has worked as a sous chef in restaurants with very different styles, from the avant-garde style of “La Tour Rose” in Lyon to the country cooking style of “Aux Trois Maries” in Lyon. He served as chef de cuisine at the Restaurant “Le Berlioz” in Grenoble, France and at the“Brasserie des Brotteaux” in Lyon. He arrived in Hawaii in 1999 where he personally oversaw the production of Padovani’s Chocolates as well as all of the pastries, desserts and artisan baked breads in Padovani’s Restaurant and Wine Bar. His extensive culinary background allowed him to assume management of the Hawaii restaurant when Chef Philippe went to San Francisco in February of 2003 to open a second restaurant.He operates Padovani’s Chocolates together with his brother.

 

      Chef Pierre Padovani culinary experience:


      Restaurant Le Balmoral, Lyon, France: consulting food and beverage.

      Restaurant L’Authentine, Saint Cyr au Mont D'Or, France: cook.

      L'Abbaye de Collonges Paul Bocuse, Collonges au Mont D'Or, France: cook.

      Cuisalpes Traiteur, Briançon, France: cook.

      Padovani Restaurant and Wine Bar, Honolulu, Hawaii & San Francisco CA: co/owner.

      Restaurant D’Altitude, Le Grand Alpe, Saint Chaffrey, Serre Chevalier, France: cook.

      Ecole Gaston LeNotre, M.O.F. Plaisir, France: extensive pastry training.

      Boulangerie Gentil, Grenoble, France: extensive pastry training.

      Ecole de Cuisine Georges Pralus, Briennon, France: culinary vacuum training

      Brasserie des Brotteaux, Lyon, France: chef de cuisine

      Patisserie Gillmann, Strasbourg, France: confectionery training

      Restaurant Le Berlioz, Grenoble, France: chef de cuisine

      Hotel Gray D'Albion, Jacques Chibois, Cannes, France: sous chef

      Grand Hotel, Souillac, France: sous chef

      Restaurant Monte Cristo, Lyon, France: chef de cuisine

      Restaurant La Tour Rose, Philippe Chavent, Lyon, France: sous chef

      Restaurant le Bacon, Chef Serge Philippin and the Sordello family, Antibes, France: pastry chef

      Restaurant La Wurtzmuhle, Strasbourg, France: sous chef

      Restaurant Aux Trois Maries, Jack Monnet, Lyon, France: sous chef

      Restaurant Aux Mésanges, G. Acchini and G. Battard, Montbonnot, France: apprenticeship

     

      Chef Pierre Padovani participation in culinary events:

                       

                        Guest 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)

                        Guest Chef: Cuisines of the Sun (The Mauna Lani Bay Hotel & Bungalows)

                        Guest Chef: Chefs of Aloha Tour (Hawaii Visitors & Convention Bureau)

                        Guest Chef: Ohana Tour to Japan (Hawaii Visitors & Convention Bureau)

                        Guest Chef: James Beard Foundation (New York City)

                        Chef Pierre: KCC Padovani participation in culinary program (Honolulu Hawaii)
                        Guest Chef: APFA Jury Member EVCP at Saint Priest in France

  1. Portfolio Pierre Padovani