Mirko Paderno is a born and bred Italian chef with roots extending throughout his training and career. Raised in Milan, his love of cooking was originally inspired by his parents and grandmother, who taught him how to prepare traditional dishes from both the Northern and Southern parts of Italy like polenta, puff pastry pizza, pesto and meatballs and more. After graduating from the Cesare Ritz school in Merano, Paderno worked at the Four Seasons Hotel in Milan under Chef Sergio Mei. Utilizing fresh ingredients and simple accents in his dishes, Paderno developed a style that focused on the flavor of the food above all else. Even after moving to Los Angeles in 1999, Chef Paderno stayed true to his Italian heritage, working at Italian restaurants Primi, Valentino and Celestino Drago, Dolce and All’Angelo.
After opening the acclaimed Cecconi’s in West Hollywood, Paderno was appointed Executive Chef at Oliverio and tasked with developing the concept and menu for the upscale Italian restaurant located inside the Avalon Hotel. At Oliverio, Paderno showcases what he calls "modern Italian food with regional touches" and fuses Italian flavors with local ingredients. Utilizing meats from California, as well as an ever-changing selection of seasonal ingredients, Paderno's menus are a feast for the senses.
Paderno currently resides in his home in Los Angeles with his wife and 7 year old daughter. Always staying true to his upbringing, he speaks fluent Italian inside of his home. In his spare time, Paderno plays soccer locally, watches his hometown team AC Milan and hosts a once-a-month dinner for industry insiders.