April, 2018 (Kennebunk, ME): Grace Hotels (www.gracehotels.com), the award-winning luxury hotel group, announces the appointment of culinary and Relais & Châteaux veteran Matthew Padilla as Executive Chef at Grace White Barn Inn & Spa and the acclaimed White Barn Restaurant.
Overseeing all of the culinary operations and programming at Grace White Barn Inn & Spa, Padilla is bringing his passion for seasonal cooking and embracing local purveyors to the property, where he aims to create exquisite food that entices guests to return for more. In his new role, Padilla is taking extra care to preserve the beloved, traditional dishes that The White Barn Restaurant is known for, while seamlessly weaving in contemporary, innovative menu items. With an affinity for indigenous ingredients, Padilla is excited to be sourcing the freshest seafood, vegetables, and meats straight from the docks, farms, and beyond, and incorporating them into his weekly menu.
“I am thrilled to bring my enthusiasm for coastal cuisine to my new role at Grace White Barn Inn & Spa,” said Padilla. “I have a lot of new ideas to evolve the property’s food and beverage program, while still remaining loyal to its deep and celebrated roots, and I look forward to bringing our guests along on this journey. I hope each of them, familiar and new, will enjoy this next chapter at our historic property alongside my team and myself."
A true culinary connoisseur, Padilla joins the Grace family from fellow Relais & Châteaux property, The Inn at Dos Brisas in Washington, TX, where he served as Executive Chef. Previously, he oversaw the fine dining restaurant at The Little Nell, also in the Relais & Châteaux family, in Aspen, CO. Padilla has cooked his way through the western United States, having worked and apprenticed at some of the country’s top restaurants in Tucson, AZ and San Francisco, CA, including Michael Mina’s eponymous flagship Michelin-starred restaurant. In between his Arizona and California jaunts, Padilla spent several months training in Copenhagen, Denmark at the renowned restaurant, Noma. After several years of working inland, Padilla is thrilled to be returning to the coast to enjoy the New England cuisine and lifestyle.
Padilla received his education at Johnson & Wales Culinary School in Denver, CO, where he was trained in fine dining techniques with French and Italian influences. One of his greatest accomplishments is working alongside Chef Ron Siegel, to whom he accredits his style of simplicity, showcasing ingredients, and embracing the chef and farmer relationship.
