Mirko Paderno's arrival at the Avalon Beverly Hills and the opening of his restaurant Oliverio marks another exciting chapter in the renowned Italian chef's career. After receiving his diploma 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.
In 1999, Paderno moved to Los Angeles to take the position of executive chef at Piero Selvaggio's restaurant, Primi. Paderno next moved to Selvaggio's Valentino restaurant in Santa Monica and from there continued his career at Los Angeles Italian venues such as Celestino Drago, Dolce, and All' Angelo.
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 Oliverio, Paderno showcases what he calls "modern Italian food with regional touches," utilizing meats from California as well as the seasonal ingredients. Paderno's menus are a feast for the senses.