Hawaii-born Jeremy Shigekane is now executive chef of Chef Mavro, the popular Honolulu restaurant that holds the AAA Five Diamond award as well as the Gayot top food rating in Hawaii 18/20. This is a return for Shigekane who was chef de cuisine of Chef Mavro restaurant from 2014-2015. Since 2015 he has been executive sous chef of the Royal Hawaiian Hotel.
“Jeremy has impressive experience leading important kitchens. Also he is an outstanding cook, which is for me the most important thing. Jeremy is a man of few words which balances me perfectly!” commented George Mavrothalassitis, chef/owner.
In the early years of his career Shigekane mentored with Brian Bistrong at the Ritz Carlton Half Moon Bay. On his advice, Shigekane moved to New York where he held positions of increasing responsibility at top restaurants including David Bouley’s highly-rated Bouley restaurant, Gray Kunz’s Café Gray, and the upper East Side Fulton Restaurant where he was sous chef before returning to Honolulu where he was chef de cuisine of Hoku’s at The Kahala Resort.
A graduate of Mililani High School, he attended Leeward Community College before moving to San Francisco where he graduated from the California Culinary Academy (CCA) with an associate degree in Culinary Arts.