Avalon Beverly Hills Welcomes Executive Chef Mirko Paderno and Announces New Italian Restaurant Concept, Oliverio

In honor of its 10-year anniversary, Avalon Beverly Hills ushers in an exciting new chapter in Los Angeles dining with the arrival of Executive Chef Mirko Paderno and a new Italian restaurant concept: Oliverio.

Beverly Hills, CA (Vocus) November 18, 2009

In honor of its 10-year anniversary, Avalon Beverly Hills ushers in an exciting new chapter in Los Angeles dining with the arrival of Executive Chef Mirko Paderno and a new Italian restaurant concept: Oliverio.

Emerging from its former incarnation as blue on blue, a market-driven New American dining concept, Paderno conceived of Oliverio as an Italian eatery influenced by his love for his native country’s food. Hailing from Milan, Paderno’s new menus showcase what he calls “Italian food with a regional flair.” Utilizing meats from California, as well as the seasonal ingredients from Avalon Beverly Hills’ rooftop garden, Paderno’s menus at Oliverio are a feast for the senses—highlighting everything from traditional Fritto Misto and Salumi served with Homemade Olive Foccacia to sumptuous Branzino and a variety of handmade pastas, such as Tortelli served with Braised Lamb, Butter, and Sage, and Gnocchetti with fresh Tomatoes and Smoked Mozzarella.

“Great Italian cuisine is about the ingredients and technique, but also about atmosphere,” says Paderno. “Oliverio is relaxed and beautiful, offering a fantastic blend of Italian food and design for the Californian audience.”

Paderno’s menus are complemented by acclaimed interior designer Kelly Wearstler’s new mid-century Italian vision for the interior and poolside dining space. From the time guests enter from Avalon Beverly Hills’ circular driveway, they encounter a reimagined space featuring a late 1960s fiberglass “Safari” sofa, crackled glass table, Italian gilt ceramic columns, and a geometric mural overhead with alternating tones of light blue and white. Floor-to-ceiling windows showcase Oliverio’s poolside dining area boasting alternating cocktail and dining cabanas clad with geometric wall graphics in airy mix of sea greens and aquatic blues, Cippolino tables, and 1960s Warren Platner gold metal chairs.

Like Wearstler, who revisited her first project with Viceroy Hotel Group (formerly Kor Hotel Group) on the hotel’s 10-year anniversary, Paderno’s path to Avalon Beverly Hills over the past decade is just as storied and remarkable. Growing up in Milan, Paderno’s mastery of Italian cuisine was not by design; rather, his love for food is a tale of serendipity. He began his journey at the Cesare Ritz school in Merano, which teaches students about hotel and restaurant management, simply because of his friends. “I was very young—only 14 years old,” Paderno recalls, “and a lot of my friends were going to the school, so I decided I would too.” Once he was enrolled, however, the boy who would “sit at the table and play with the dough” when his mother made gnocchi, found his interest in Italian cuisine flourishing.

After receiving his diploma, Paderno worked at the Four Seasons Hotel in Milan under Chef Sergio Mei. Working with Mei gave Paderno an appreciation not only for the art of Italian cooking but also the excitement of a bustling kitchen. Utilizing fresh ingredients and simple accents in his dishes, Paderno developed a style that focused on the flavor of the food above all else. In 1999, Paderno moved to Los Angeles to take the position of executive chef at Piero Selvaggio’s restaurant, Primi. He next moved to Selvaggio’s Valentino restaurant in Santa Monica where he was sous chef for two years. At Valentino, Paderno honed his skills by focusing on authentic Italian ingredients such as handmade pasta, Italian cheeses, and varieties of crudo.

Paderno continued his career at Los Angeles Italian venues such as Celestino Drago in Santa Monica and Dolce in West Hollywood, where he added to his knowledge of the Los Angeles dining scene. After arriving at All’ Angelo in 2007 as executive chef, the restaurant garnered numerous accolades including being named one of Esquire magazine’s Best New Restaurants. After working with Chef Andrea Cavaliere to open Cecconi’s in West Hollywood to great acclaim, Paderno was ready for his next challenge—developing Oliverio at Avalon Beverly Hills.

About Avalon Hotel
Named one of the best city hotels in Town & Country’s “Luxury Survey,” Avalon Beverly Hills is an innovative hideaway that merges contemporary updates with classic mid-century style. Designed around three unique buildings, the 86 rooms, suites and penthouse studios range from intimate guestrooms to expansive villas designed to accommodate long-term stays. A vintage hourglass pool, fitness center, and expansive views of the Los Angeles skyline complete the picture.

About Viceroy Hotel Group
Viceroy Hotel Group delivers luxury lifestyle experiences that marry provocative design and intuitive service in sought-after locations. Managing hotels under third-party agreements, Viceroy Hotel Group operates two luxury brands, Viceroy Hotels & Resorts and The Tides. Current Viceroy properties include hotels and resorts in Santa Monica, Palm Springs, Miami, Anguilla and Snowmass, Colorado (November 2009); as well as forthcoming openings in Mayakoba in Mexico’s Riviera Maya and on Sowwah Island in Abu Dhabi. The Tides collection includes resorts in South Beach, the Riviera Maya and Zihuatanejo, Mexico as well as a forthcoming development on St. Lucia in the Caribbean. Viceroy Hotel Group’s Urban Retreat Collection includes Avalon Hotel in Beverly Hills; Maison 140 in Beverly Hills; Sheraton Delfina in Santa Monica and Chamberlain in West Hollywood.

FOR MORE INFORMATION OR IMAGES, PLEASE CONTACT
WAGSTAFF WORLDWIDE AT 323.871.1151

###