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Foodies come from all over the world to savor the trend-setting flavor combinations and wine pairings created each season by Chef George Mavrothalassitis and his young culinary team. Mavro moved to Honolulu in 1988 from Marseilles in Provence and was immediately inspired by Hawai‘i’s multi-ethnic foods. He is a founding member of Hawai‘i Regional Cuisine (HRC) and, along with Roy Yamaguchi and Alan Wong, is one of Hawaii’s three James Beard award winners. Wine Spectator magazine named Mavro one of the top eleven “most important French chefs working in America.”
A champion of Hawai‘i’s fishermen and boutique farmers, he comments: “Sometimes buying local means the cost is higher and it takes more time but local farmers succeed and my guests enjoy fresh, regional ingredients and a dining experience they could have only in Hawai‘i.” Chef Mavro is the only independently owned restaurant in Hawai‘i to earn the American Automobile Association (AAA) Five Diamond award (2008-2013), and the only Hawai‘i restaurant with Three Toques (18/20) and on the Gayot “Top 40 Restaurants in the U.S.