Welcome to our world of Chocolates
This site was created by Padovani C. © 03-15-2009
Chef Pierre Padovani
Chef Pierre Padovani was born in Australia and 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 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