Twitter? Follow @chefmavro
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Chef Mavro Gift Certificates are presented in an elegant logo box -
call 808-944-4714 or email us at chef@chefmavro.com
Chef Mavro will cook for your event in the location of your choice
Also he offers private cooking classes in our kitchen that include a 3-course gourmet lunch with wine pairings
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For immediate release
Media information Donna Jung donnajungpr@gmail.com
Chef Mavro, Ming Tsai, Eric Ripert, Takashi Yagihashi among the nine to cook at The James Beard House Tribute to Mildred Amico
HONOLULU – Chef Mavro is making a quick trip to New York’s James Beard House for the April 6, 2009 tribute dinner for Mildred Amico, director emeritus of programming. As noted on the Beard website, “Mildred has spent the last 22 years inviting risen and rising star chefs of American gastronomy to cook in James Beard’s kitchen.” Tickets are $500. The Beard House is located at 167 West 12th Street in New York City. Event information at www.jamesbeard.org/?q=node/762
For this seven-course Tribute dinner that will establish a new culinary scholarship, Mildred chose nine chefs who were closest to her heart: Four James Beard award-winners George Mavrothalassitis (Chef Mavro/Honolulu), Ming Tsai (Blue Ginger/Wellesley, MA), Eric Ripert (Le Bernadin/NYC), and Takashi Yagihashi (Takashi/Chicago), plus five other notable chefs Ed Brown (Eighty One/NYC), Rebecca Charles (Pearl Oyster Bar/NYC), Clark Frasier & Mark Gaier (Arrows and MC Perkins Cove/Ogunquit, ME), and Florian Bellanger (Mad Mac and Rue et Violette/NYC).
“I am deeply honored to cook for Mildred’s dinner. Her enthusiasm for my regional cuisine has helped put Hawaii on the national culinary map,” commented Mavro.
Chef Mavro will feature an innovative farm-to-table recipe from his current menu, Big Island Abalone Ceviche with Red Chimichuri and Salt Cod Croquettes. Big Island Abalone is donating their fresh product in support of the event.
Chef Mavro restaurant holds the Five Diamond award, the top rating from the American Automobile Association (AAA). Also the restaurant is the only Hawaii restaurant in the Gayot “Top 40 U.S. Restaurants” and the State’s only 18/20 rating”
The menu at this restaurant is reinvented each season as Mavro, Chef de Cuisine Kevin Chong and the culinary team work hand-in-hand with local farmers to bring new products to the table and to develop innovative techniques that enhance the natural flavors of fresh local products. Chef Mavro is a founding member of Hawaii Regional Cuisine whose passion for quality is legendary. Now you can follow his thoughts and activities @chefmavro on Twitter.
For immediate release
Media information Donna Jung donnajungpr@gmail.com 808-286-8850
or Hayley Matson-Mathes hayleymm@hawaii.rr.com 808-941-9088
Chef Mavro and Hale ‘Aina ‘Ohana bring Hawaii culinary students into “Restaurant Reality”
HONOLULU – George Mavrothalassitis, chef/owner of Chef Mavro restaurant, has a long history of inspiring Hawaii culinary students with advanced classes and individual coaching. Now, in partnership with the culinary non-profit Hale ‘Aina ‘Ohana (HAO), he’s launching “Restaurant Reality” to bring students into the day-to-day experience of the life he loves. Mavro is a member of the Board of Directors of HAO which is covering air and hotel for the program as part of their commitment to advanced training for Hawaii culinary students.
The first two-day program will be March 24 and 25, 2009 and will involve two students selected after a rigorous essay process from the Kauai Community College culinary program along with their instructor Mark Oyama. The experience will include four Restaurant Reality segments: “The Kitchen,” “Sourcing,” “Service,” and “The Guest Experience.”
“I want to show Hawaii culinary students that they can be part of world-class restaurants right here in the Islands. Anything is possible! Inviting students into our kitchen is natural. We have a culinary laboratory going on in our kitchen every day anyways as we’re always working on new techniques and flavor combinations,” explains Mavro.
“The Kitchen” segment will involve students in the first day of the new Spring Menu which is one of the most exciting days of the year at Chef Mavro restaurant. The kitchen is under the guidance of a young chef, Kevin Chong, chef de cuisine, who is a star in his own right. Students will see the highest quality Hawaii products delivered through the back door personally by many including David Sumida of the multi-generational Sumida watercress farm, and Jeanne Vana of North Shores Farms. Keahole lobster, flounder, and abalone arrive from the Big Island and fresh fish from the auction add to the intense morning ritual of receiving fresh ingredients. Students will rotate among the various stations to pick up professional tips and absorb the passion for details and teamwork that produce this restaurant’s award-winning results.
The morning of the second day “Sourcing” will start at 5:30 a.m. as Chef Mavro and his team take students to the United Fishing Agency, more commonly known as Honolulu’s fish auction. Students will meet Brooks Takenaka, general manager, and learn about the critical relationship between restaurants and fishermen. Next students will go to Sumida Farms to see first-hand the challenges and satisfaction of a multi-generational farm that produces the majority of fresh watercress in Hawaii; to North Shores Farms to meet “the tomato lady” Jeanne Vana who grows “the Chef Mavro tomato,” and to meet Dr. Wenhao H. Sun, at Olakai, a farm of the future that produces sea asparagus.
The afternoon of the second day will include a briefing on “Service” with Todd Ashline, manager, sommelier, and wine columnist, on the techniques and spirit of Five Diamond service Chef Mavro-style. “The Guest Experience” will bring the students and Chef Oyama into the dining room as guests for a grand finale dinner capping their two days of Restaurant Reality.
Chef Mavro restaurant:
George Mavrothalassitis, a founding member of Hawaii Regional Cuisine (HRC), won the James Beard Award, a one-time lifetime achievement award and the top culinary honor in the U.S. He is recognized as a fearless innovator who constantly reinvents his cooking and creates new trends. A noteworthy example was his total commitment to food & wine pairing menus years before the concept was recognized.
Chef Mavro is the only independent restaurant in Hawaii to hold the AAA Five Diamond award; the State’s only restaurant to earn an 18/20 Gayot rating and a coveted place on their Top 40 Restaurants in the U.S. among of other accolades.
Hale ‘Aina ‘Ohana:
The Hale ‘Aina ‘Ohana provides Hawaii’s culinary students access to cutting-edge knowledge & techniques through programs featuring visiting chefs, educational workshops, and special fund raising events. The Hale ‘Aina ‘Ohana is dedicated to the development and support of culinary training programs throughout the state of Hawai’i to promote the unique culinary traditions of the state. The ‘Ohana provides financial and professional resources towards activities that enhance the scope of learning by culinary students and professionals. Visit www.haleainaohana.org for more information.
1969 S. King St. Honolulu HI 96826 (808) 944-4714 chef@chefmavro.com
Reservations confirmed 24/7 at www.chefmavro.com
Chef Mavro restaurant wins
AAA Five Diamond Award 2009
HONOLULU – The consistently outstanding food, service and décor of Chef Mavro restaurant has been rewarded with the Five Diamond award, the top rating from the American Automobile Association (AAA). Chef Mavro is the only independent restaurant in Hawaii to earn Five Diamonds and is one of only a handful of independent restaurants with Five Diamonds in the U.S. AAA ratings are based on anonymous visits by highly trained AAA inspectors. The Five Diamond award is “reserved for those outstanding restaurants that exemplify the highest level of excellence in every facet of operation.”
George Mavrothalassitis, chef/owner comments:
“Five Diamonds rewards the whole dining experience at Chef Mavro - recipes, service and ambiance. Todd Ashline, manager and sommelier, has worked to fine tune the staff on Five Diamond service details. Kevin Chong, chef de cuisine, and our culinary team are always stepping higher with each menu, and our interior design is a credit to Hawaii’s star designer Mary Philpotts and the lighting magic of Barnhart & Shuckburgh.
I was pleased with the “+1” extra credit we got from an inspector who noted that the “prices seem quite reasonable given the level of dining,” and another “+1” because “the flavors of each course were amazing.” Our dedication to flavor in every bite was rewarded! We also received extra credit for “high degree of competency and timeliness of service.”
Chef Mavro received another coveted award only a month ago as the only Hawaii restaurant in the Gayot “Top 40 Restaurants the U.S. 2008” and reaffirmation as the State’s only 18/20 rating” The restaurant opened December 19, 1998.
The menu at this restaurant is reinvented each season as the culinary team works hand-in-hand with local farmers to bring new products to the table, and to develop innovative techniques that enhance the natural flavors of fresh local products. Chef Mavro is recognized as an all-around innovator including his introduction of food & wine pairings in 1998 when the restaurant opened.
George Mavrothalassitis, a founding member of Hawaii Regional Cuisine, won the James Beard Award, a one-time lifetime achievement award and the top culinary honor in the U.S.
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Monday, October 27, 2008
Chef Mavro restaurant only Hawaii restaurant in the ‘Top 40 Restaurants in the U.S.'
HONOLULU – Gayot just released their highly anticipated “Top 40 Restaurants in the U.S. 2008” and announced that Chef Mavro restaurant is the only winner in Hawaii. Other members of the Top 40 are The French Laundry and Gary Danko in California, Per Se and Eleven Madison Park in New York, Joel Robuchon in Las Vegas, and Alinea and Charlie Trotter’s in Chicago. Complete list at http://www.gayot.com/best-restaurants/finestrestaurantsusa.html
Chef Mavro restaurant (www.chefmavro.com) also holds their only 18/20 rating in Hawaii. Gayot proclaims “the top Honolulu toque George Mavrothalassitis continues to impress us with his commitment to Hawaiian regional cuisine, unwavering devotion to island ingredients and a stalwart belief in his dedicated team, helmed by chef de cuisine Kevin Chong. There is no restaurant quite like Chef Mavro. It brings the formidable skills of chef-owner George Mavrothalassitis into a sublime culinary marriage with the finest ingredients Hawaii has to offer, and the results are elegant, intriguing and never boring.
“As a chef, a Gayot rating is huge because food is their focus. And I’m always proud for the State of Hawaii when my restaurant earns national recognition,” says George “Chef Mavro” Mavrothalassitis, chef/owner. The restaurant opened December 19, 1998.
The menu at this restaurant is reinvented each season as the culinary team works hand-in-hand with local farmers to bring new products to the table, and to develop innovative techniques that enhance the natural flavors of fresh local products. Chef Mavro is a recognized leader in food & wine pairings and as Gayot explains, “The hallmark wine pairings are highly recommended; they are actually voted on in an unbiased, democratic manner by a committee devoted to the task.”
George Mavrothalassitis, a founding member of Hawaii Regional Cuisine, won the James Beard Award, a one-time lifetime achievement award and the top culinary honor in the U.S. The restaurant holds numerous other accolades from critics and popular votes.
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