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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 including a recent addition, Chef de Cuisine Jonathan Mizukami. Born on Maui, chef Mizukami has contributed his three Michelin stars global influence from ten years at The French Laundry and other important kitchens of Europe and the U.S.
Mavro is a founding member of Hawai‘i Regional Cuisine (HRC) and is one the only three Hawaii chefs to earn the prestigious James Beard award for “Best Chef: Pacific Northwest/Hawaii” 2003. Born in the sunny Mediterranean city of Marseilles in Provence, Mavro has set deep roots in Hawai‘i over the last 28 years embracing the people and taking inspiration from their diverse culinary traditions.
In addition to being a celebrated chef in Hawai‘i, he provides frequent advanced workshops at the local culinary schools and serves on the executive board of the Hawai‘i 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 Hawai‘i based culinary students.
Chef Mavro is the only independently owned restaurant in Hawai‘i 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.
Fri. Oct 14 Registration at 10:00am / Shotgun at 12:00pm
Sat. Oct 15 7:30am-12pm
Sat. Oct 15 6pm-9pm (VIP & FHB/MC Preferred 5pm-9pm)
Sat. Oct 15 11am-1pm