Chef Biography
Philippe Padovani was born in Marseilles, France and at 9 months old, moved to the Australian Outback. In 1968 he and his family moved back to France to begin his apprenticeship at Les Mésanges in Montbonnot in the suburb of Grenoble, France. He worked at some of the top restaurants: La Wurtzmuhle in Strasbourg, La Pyramide in Vienne, and under Great Chef Georges Blanc at La Mere Blanc in Vonnas as sous chef, as well as Great Chef Michel Rostang in Grenoble. In 1983, he became the executive chef at Restaurant La Tour Rose in Lyon, and promptly achieved acclaim.
In 1984, Chef Padovani moved to Honolulu, Hawaii as a consultant for the Halekulani Hotel on Waikiki and two years later was named the executive chef of their La Mer Restaurant. In 1990 he moved to the Big Island to open the Ritz-Carlton Mauna Lani (now the Orchid at Mauna Lani).
In 1992 he moved to the Manele Bay Hotel on Lanai as executive chef. It was there in 1995 that Great Chefs sailed over to Lanai from Maui, to tape Chef Philippe Padovani for their Great Chefs of Hawaii television series.
In 1998 he moved back to Oahu to open his own restaurant, first as a Bistro & Wine Bar and later turning it into Padovani’s Restaurant, winning all kinds of awards from 1999 through 2005. In 2006 he opened Padovani Chocolates retail store in Honolulu.
Recipes
Ahi and Onaga Poke with Green Papaya Salad and Lime Vinaigrette
Serving: 4 Print Ahi and Onaga Poke with Green Papaya Salad and Lime Vinaigrette By Great Chefs September 24, 2015 Green papaya salad was introduced to Hawaii by immigrants from Southeast Asia. Its crunchy, fresh flavor has become a favorite. This poke (say po-ke) is an updated version of a traditional Hawaiian dish made with […]
Panna Cotta and Exotic Fruit in Lilikoi-Apricot Sauce
Serving: 4 Print Panna Cotta and Exotic Fruit in Lilikoi-Apricot Sauce By Great Chefs September 23, 2015 A simple dessert of molded cream topped with fruit becomes exotic when the fruits are Hawaiian and lilikoi (passion fruit) turns up in the sauce. The mild citrus taste of the panna cotta and the cinnamon-flavored sauce blend […]
Honey and Hawaiian Vintage Chocolate Ganache with Gold-dusted Chocolate Leaves and Poho Berry Sauce
Serving: 4 Print Honey and Hawaiian Vintage Chocolate Ganache with Gold-dusted Chocolate Leaves and Poho Berry Sauce By Great Chefs September 21, 2015 This rich-as-Croesus dessert combines the melting texture and taste of honey ganache with bittersweet chocolate frills garnished with gold leaf. The Hawaiian Vintage Chocolate is the only chocolate grown in the U.S. […]