As Executive Chef at Grace White Barn Inn & Spa, Matthew Padilla focuses on seasonal cooking that draws guests back while honoring the classic dishes that made The White Barn Restaurant renowned. Passionate about local ingredients and bright, seasonal flavors, Padilla prioritizes sourcing the freshest produce and seafood, often procuring fish straight from the docks in Kennebunk.
Housed in two carefully restored barns dating to the 1820s, The White Barn Restaurant is an ideal setting for a gourmet getaway or a special celebration. Menus are updated weekly to reflect the best of the season, and Padilla sometimes features a truffle tasting menu as a special offering.
Padilla brings a wide range of culinary experience to the role. He trained at Johnson & Wales Culinary School in Denver, worked in several Tucson kitchens, spent two months at Noma in Copenhagen, and refined his craft in top restaurants in San Francisco before joining the Relais & Châteaux family. He embraces the challenge of preserving the restaurant’s legacy while introducing contemporary, ingredient-driven dishes.
Which destinations inspired you, and how has that inspiration translated into your culinary concepts?
I’ve been fortunate to travel widely, and I draw inspiration from many places—Mexico, Copenhagen and Bologna stand out. Traveling with a local guide in Mexico gave me intimate food experiences: barbacoa from a pit, traditional Oaxacan meals prepared over open flame and comal-cooked specialties in home kitchens. Rather than reproducing exact recipes, I adopt techniques, flavor approaches and ingredient ideas from these trips to inform my menus.
Whom do you consider to be your culinary hero?
Thomas Keller has had a profound influence on me. Growing up, I had limited exposure to the kind of cuisine I cook today. In culinary school I spent time in bookstores reading cookbooks I couldn’t afford; I remember reading The French Laundry Cookbook cover to cover and being deeply inspired. The book was more than a collection of recipes—it told a story about a standard of cooking and hospitality that motivated me to reach for that level in my own work. Keller’s perseverance and the culture he built are truly inspirational.
What one person most influenced your cooking style?
Ron Siegel. His relationships with farmers and with people in general are evident in his food. He emphasizes seasonal, simple preparations that showcase the product rather than overpower it. From him I learned to let ingredients shine and to manage a kitchen with respect and clarity—lessons that are reflected in both my food and leadership.
What is your favorite food city?
That’s a tough choice. I love Copenhagen and Paris for their culinary scenes, but I’d say San Francisco remains the best food city. It may have been underrated in the past, but the quality of ingredients, the talent and the variety of restaurants there are exceptional.
What do you think the next big trend on the food scene will be?
Healthy, fast-casual concepts will keep growing. Americans increasingly want quick, affordable meals without sacrificing flavor or nutrition. As traditional unhealthy fast food declines, quick-service restaurants that deliver delicious, health-conscious and visually appealing food are gaining momentum. Many trends are fleeting, but this shift toward accessible, wholesome fast casual dining looks poised to shape the industry for years.
Grace White Barn Inn & Spa
37 Beach Ave.
Kennebunk, ME 04043
tel 207 967 2321
gracehotels.com