George Mavrothalassitis is chef/proprietor of Honolulu’s top-rated Chef Mavro restaurant and holds the prestigious James Beard award, considered the “Oscars” of the culinary world. He is a founding member of Hawaii Regional Cuisine (HRC) who cooks from the philosophy: Always buy the best and freshest, buy local, treat all products with great respect, and create new menus each season. Chef Mavro restaurant is dedicated to food and wine pairing. Seasonal menus feature recipes with wine pairings selected by a wine committee after a blind tasting of five wines with each recipe.
Wine Spectator magazine recognized Chef Mavro as one of the eleven “most important French chefs working in America” along with Alain Ducasse, Daniel Boulud, Pierre Gagnaire, Eric Ripert & Joel Robuchon. His popular restaurant is the only independently owned Hawaii restaurant to earn the American Automobile Association (AAA) Five Diamond status (2008-2016). Also it holds the highest food rating in Hawaii 18/20 Three Toques, Gayot, and a coveted place on their Top 40 Restaurants in the U.S. Also the restaurant holds numerous Top 10 awards including “Top 10 Restaurants in the World” based on a vote of the editors of Fodor’s guidebooks. Recently Chef Mavro restaurant was tapped as the only fine dining restaurant in America to be honored by United Fresh for innovative and influential use of fresh produce. Despite a room full of awards, Chef Mavro always says he starts afresh each morning and gives 100% to the challenges of that day.
Chef Mavro was born on the port in Marseilles, the capital of sunny Provence, surrounded by the passionate calls of fishmongers and the farm-fresh flavors of southern France. His award-winning contemporary Hawaii regional cuisine is also rooted in training with numerous masters of contemporary French cuisine and his experience as owner of a gourmet restaurant in Marseilles and Restaurant La Presqu'ile in Cassis, France.
Current influences are from his life in Hawaii and he loves to tell the story of his first morning in Honolulu. “At sunrise I looked out over Waikiki Beach to Diamond Head and I said to myself - That’s it! I’m home!” Ever since that day in 1988, Chef Mavro has embraced the multi-ethnic people and foods of Hawaii and become a champion of dozens of boutique farmers and specialty fisherman. His dedication to quality is legendary.
“Sometimes buying local means the cost is higher and sometimes it takes more time but the reward is huge. Local farmers succeed and my guests enjoy fresh, regional ingredients and a dining experience they could have only in Hawaii,” explains Mavrothalassitis.
Mavro continues to provide frequent advanced workshops for Hawaii culinary students, serves on the executive board of the non-profit Hawaii Culinary Education Foundation, and always finds time to meet personally with young chefs seeking his guidance. He continues to offer a program that he created, Restaurant Reality, twice a year as a free two-day intensive program for Hawaii culinary students that includes hands-on training in his kitchen combined with farm tours, a briefing on Five Diamond service, and a Grand Tasting dining experience. His charitable activities are focused on the arts in Hawaii with a special dedication to Hawaii Public Radio.
Always the trendsetter, Chef Mavro was an early adopter of Twitter and Facebook and continues to post frequent personal observations and tips on these social media sites. Updates are also posted on the blog.