You are here
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. Chef de Cuisine Jonathan Mizukami joined the culinary team in Fall 2015. Born on Maui, he contributes a 3-Star Michelin global influence from his 10 years at The French Laundry and work in the most important kitchens of Europe and the U.S.
Mavro is a founding member of Hawaii Regional Cuisine (HRC) and is one the only three Hawaii chefs to earn the prestigious James Beard award. Born in the sunny Mediterranean city of Marseilles in Provence, Mavro has set deep roots in Hawaii over the last 28 years embracing the people and taking inspiration from their diverse culinary traditions. A champion of Hawaii’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 Hawaii.”
Mavro continues to provide frequent advanced workshops in Hawaii’s culinary schools and serves on the executive board of the Hawaii Culinary Education Foundation. He offers a program that he created, Restaurant Reality, twice a year as a free two-day program of advanced training for Hawaii culinary students. His charitable activities are focused on the arts in Hawaii with a special dedication to Hawaii Public Radio.
Chef Mavro is the only independently owned restaurant in Hawaii with the American Automobile Association (AAA) Five Diamond award (2008-2016), and the highest food rating in Hawaii, Three Toques (18/20) and Gayot’s “Top 40 Restaurants in the U.S.” Wine Spectator recognized Chef Mavro as one of the eleven “most important French chefs working in America” along with Alain Ducasse, Pierre Gagnaire, Daniel Boulud, and others.