PASTRY CHEF PAUL PADUA, LEFT, RECENTLY WON A PRESTIGIOUS AWARD FOR HIS CREATIONS. T he Ahwahnee Hotel dining room is among the world’s finest dining establishments.

Now, two of its chefs have garnered international honors at culinary competitions.

Percy Whatley, Yosemite’s executive chef at The Ahwahnee, won the award for “best meat” category at the Bocuse d’Or USA culinary competition at the Culinary Institute of America in Hyde Park, NY.

Whatley was one of 12 contestants competing for a chance to travel to Lyon, France for the 2011 Bocuse d’Or. Although he wasn’t selected as the overall winner of the event, Whatley and his assistant, Ahwahnee Station Cook Missy Marshall, were recognized for their superior spiced lamb wrapped in sliced portobello mushrooms.

Whatley, who was competing for the second consecutive year at Bocuse d’Or, said, “It was very satisfying, just being recognized. There was some serious talent in that pool of chefs.”

CHEF PERCY WHATLEY IS PICTURED WITH HIS ASSISTANT MISSY MARSHALL. The chef said he was more prepared for the tough competition this time around. Whatley described it as a “five-and-a-half hour ‘Iron Chef’ of sorts.” He said the challenge is getting all 12 portions of the meal served on one platter.

“Hot food is definitely my comfort zone,” Whately explained. “I definitely wanted a challenge.” He said losing the first time was “somewhat of a blow.” This time, however, Whatley said it was “unfinished business.”

Even though he felt much more comfortable, the time crunch was definitely on. Whatley learned that he would be part of the competition on Dec. 7, 2009. The competition was Feb. 6. During the same time period, Whatley was repsonsible for producing the Bracebridge Dinners, New Year’s Eve celebration and Chefs’ Holidays at the Ahwahnee.

The honor brings its own fame. The competition is held every two years. Although it is not well-known in the USA, it is a widely respected in Europe. The winner of the Bocuse d’Or award is considered worldwide to be the very best chef.

To be invited to compete for the one American spot, the chef must be one of the finest in the country, and only a dozen are selected to compete in New York. Whatley thinks he wants to continue to be involved in the competition, but not as a contestant. He says he’d rather coach someone. “It’s kind of a young person’s competition,” Whatley said. “It’s really physically grueling.”

The honor means a lot to “foodies” who will likely dine at The Ahwahnee because Whatley is among the culinary elite. Chef Whatley was also chosen as “Manager of the Year” for 2009 for the Delaware North Parks and Resorts in Yosemite Park.

Whatley was named to his position in November 2005 and oversees all aspects of food production at The Ahwahnee. His extensive staff exceeds 60 in number, and he also manages the financial aspects of the kitchen’s labor, inventory control and operating supplies.

Initially arriving in the Park in 1989, Whatley’s Yosemite culinary career began as a cook at the Pizza Deck in Curry Village. Whatley then joined the ranks of The Ahwahnee, holding multiple kitchen positions including Chef de Partie.

In January 1996, Whatley enrolled at the prestigious Culinary Institute of America in New York. Whatley graduated with honors in October 1997, returning to The Ahwahnee as sous chef. In the summer of 1999, Whatley became the executive chef at the Wawona Hotel. In 2002, Whatley assumed responsibility for all aspects of food production, dining room service and catering at the Wawona Hotel. His wine and food paring expertise became significantly enhanced when he was also assigned a major role in the selection of the hotel’s wines.

Whatley earned dual certification by passing the distinguished ProChef III exam, proctored by The Culinary Institute of America, earning him the prestigious Certified Executive Chef and Certified ProChef III designations.

Whatley returned to The Ahwahnee for a third term in the fall of 2003 as the interim food and beverage manager. He soon accepted the position of executive sous chef and began the use of organic and sustainable ingredients, allowing him to become a major contributor to DNC’s environmental initiatives.

Whatley’s responsibilities also include overseeing the culinary aspects of The Ahwahnee’s signature special events. For more than 25 years, The Ahwahnee has hosted Vintners’ Holidays, an annual celebration of wine and food featuring 32 industry leading winemakers and four moderators the month of November. Whatley has the honor of writing the menus for each of the eight gala dinners, pairing their courses with the wines each vintner is highlighting. This unique style of wine and food pairing is at Whatley’s discretion. The food is chosen for each wine rather than the traditional reverse pairing.

Since the first Christmas at The Ahwahnee, the Bracebridge Dinner series has been heralded as a Yosemite institution. An Elizabethanperiod musical pageant featuring the Andrea Fulton Chorale is intertwined with Whatley’s seven-course, themed menu via a procession style service for 350 people.

In January each year, 24 chefs from around the country are guests in The Ahwahnee kitchen for the annual Chefs’ Holidays event. Guest Chefs have included James Beard Award Winners and Nominees, Food Network’s “Next Iron Chef” contestants, Food & Wine magazine’s “Best New Chefs” and Bravo TV’s “Top Chefs.” Whatley plays host to them all, aiding the chefs in their execution of culinary demonstrations and fivecourse gala dinners for 250 people.

Another Ahwahnee chef is basking in the limelight, as well. Executive Pastry Chef Paul Padua recently won for his chocolate creation at the “Coppa del Mondo della Gelateria.”

Padua is the executive pastry chef of The Ahwahnee. Chef Padua has received multiple prestigious awards and medals in the culinary trade for his unique pastry and baking creations, and began his new career in Yosemite Valley in 2008.

Prior to attaining his culinary position at The Ahwahnee, Chef Padua worked at and/or opened numerous, world-famous resorts, hotels and casinos in the United States, Asia and the Pacific region. Padua could not be reached for comment at deadline.