Mills Farm! Do you remember seeing an elf at the craft table during the Holiday Party/Sleigh Ride in Dec?! That was Sheila Davis! Sheila is a wonderful supporter to the neighborhood- we’re featuring her this month in which we learn more about her and the ways she can help you reach your retirement goals with @morgan.stanley!
Born and raised in the northland of Kansas City, Robert Padilla enrolled in a culinary arts program at the age of sixteen. It was there he was encouraged to work in a real “from scratch kitchen.” He found his way into Lidia’s restaurant as a pantry cook and knew from the first time he put on his chefs coat, he had found his career path. “The kitchen moved quickly and effortlessly with all hands working together creating culinary art,” says Padilla.
Barely 20 years old, Padilla later moved to Pittsburg, PA, to open a new Lidia’s restaurant, but this time as Chef Robert Padilla. Three years later, he moved back to Kansas City, working in a variety of kitchens where he was able to perfect his craft. “Cooking and creating great food is only a piece of being a great Chef. Leading a group of people to recreate your idea has become an ever increasing piece of my development,” Padilla states.
Soon after joining Trezo Mare, Padilla’s vision to lead a kitchen manifested when offered the position as Executive Chef, and part owner. Chef Padilla totally revamped the menu and makes seasonal changes 4 times a year.
As Executive Chef, Padilla’s years of training shines through in the kitchen at Trezo Mare where many affectionately refer him to as “Chef Robbie”. His passion for a “from scratch” kitchen, using fresh local produce, jet-fresh seafood and top and top quality meats for wood-fired grilling, is revealed with every dish that leaves the kitchen. Each day fresh pastas, breads, and mozzarella cheese are made in-house. Padilla states, “From my earliest experiences in the kitchen, freshness and an understanding of ingredients have been first and foremost. The ingredients are the heart of cooking; you need to understand the yin and yang of food.” He explains this means that contrasting flavors often times create a perfect balance and food grown close to home and naturally is always what he looks for.
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