“Chef Mavro restaurant is where I fell in love with plated desserts! Here they are important as the perfect ending to a course menu,” comments Calpito.
He was born on Hawaii Island and graduated from the Culinary Institute of the Pacific with an Associate Degree. At the school’s annual Ho’opkipa fundraising dinner, Calpito won 1st place in the Pamela Young Mixed Plate scholarship competition.
Calpito was a line cook/tournant including pastry relief at Chef Mavro restaurant for several years while he was in culinary school. He left to focus on his passion for pastry and worked at La Palme d’Or as a pastry cook making fine pastries and wedding cakes. Then he worked in Las Vegas at the Venetian, for his externship, when Chef Mavro called him and invited him to return as Pastry Chef.
“It was an offer I couldn’t refuse!” explains Calpito. “I like to incorporate savory elements into my plated desserts. Each one takes me awhile to perfect as there are actually several recipes on one plate. Also I make the mignardises, the after-dinner treats. I love baking and make the famous Chef Mavro individual country bread as well as all breads, brioche, petits fours and chocolates. Everything from scratch of course.”