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Food lovers 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. Executive Chef Jeremy Shigekane and Pastry Chef Jose Calpito are culinary stars in their own right who contribute significantly to the restaurant’s enduring success.
Mavro is a founding member of Hawai‘i Regional Cuisine (HRC) and is one of 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 29 years embracing the people and taking inspiration from their diverse culinary traditions. 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.”
Mavro continues to provide frequent advanced workshops in Hawai‘i’s culinary schools and serves on the executive board of the Hawai‘i Culinary Education Foundation. He created an original two-day program, Restaurant Reality, offered twice a year as free advanced training for Hawai‘i culinary students. His charitable activities are focused on the arts in Hawai‘i with a special dedication to Hawai‘i Public Radio.
Chef Mavro is the only independently owned restaurant in Hawai‘i with the American Automobile Association (AAA) Five Diamond award (2008-2017), and the highest food rating in Hawai‘i, 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.