FEATURED CHEF

Robert Padilla from Trezomare

Posted: 6/1/2010

BIO:

Robert Padilla recently became Executive Chef for Trezo Mare after working there for about 18 months. He believes that attending the high school culinary program at Northland Career Center was one of the best decisions he has ever made. Padilla’s career has taken him from the kitchen at Lidia’s Kansas City to helping open Lidia’s Pittsburgh, PA. He worked in a fine dining restaurant on a legendary downtown Pittsburgh hilltop, and helped to open a P.F. Chang’s and worked in several other venues while living there. Padilla further honed his skills at a number of local restaurants, including Grand Street Café, Piropos, Café Maison, and Bluestem – where their use of local food purveyors ‘really inspired me,’ he says.

PHILOSOPHY:

“I want each ingredient to stand on its own while using simpler cooking techniques; serve food that is made perfectly; and give customers the best preparation they’ve ever had. I want people to feel really comfortable with our food, but also get them to try new things – food they’ll come back for.”

FEATURED CHEF ARCHIVES

Anourom Thomson
from Hereford House (posted 9/1/2010)

Executive Chef Andy Ward
from b:2 a burger boutique (posted 8/1/2010)

Marshall Roth
from Cafe Verona (posted 7/1/2010)

Robert Padilla
from Trezomare (posted 6/1/2010)

Chef Michael Smith
from Extra Virgin (posted 5/1/2010)

Executive Chef Charles d'Ablaing
from Webster House (posted 4/1/2010)

Chef Bob Brassard
from The Broadmoor Bistro (posted 3/1/2010)

Executive Chef John McClure
from Starker's Restaurant (posted 2/1/2010)

John Westerhaus and Chase Wilcox
from WestChase Grille (posted 1/1/2010)

Jennifer Maloney
from Cafe Sebastienne (posted 12/1/2009)

Jim Dennis
from Jardine's (posted 11/1/2009)

Linda Duerr
from Zest (posted 10/1/2009)

Mano Rafael
from Le Fou Frog (posted 9/1/2009)

Don Pepe
from Johnny Cascone's (posted 8/1/2009)

Tomas di Gregorio
from Em Chamas Brazilian Grill (posted 7/1/2009)

Amy Presson
from Marina Grog & Galley (posted 6/1/2009)

English Renshaw
from La Bodega (posted 5/1/2009)

Ryan Kelly
from Garozzo's Ristorante (posted 4/1/2009)

Leon Bahlmann
from Cafe Trio (posted 3/1/2009)

Greg Hunsucker
from V's Italiano Ristorante (posted 2/1/2009)

Patrick Williams
from Pierpont's at Union Station (posted 1/1/2009)

WHAT'S SO GREAT ABOUT INDEPENDENT CHEFS?

Independent restaurants mean fresher ingredients, chef dedicated to using the best ingredients in season, attention to detail, and many other things that you would expect.