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chef mavro founder

Chef / Owner

Jeremy Shigekane

 

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 and Gray Kunz’s Café Gray. Then he returned to Honolulu where he was chef de cuisine of Hoku’s at The Kahala Resort. Next Shigekane was chef de cuisine of Chef Mavro restaurant from 2014-2015 followed by one year as executive sous chef of the Royal Hawaiian Hotel. In 2016, he returned to Chef Mavro where he continues to hold the responsibilities of executive chef.

 

“Jeremy has impressive experience leading important kitchens in New York and Hawaii. 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!” comments Chef Mavro.

Chef Mavro

George Mavrothalassitis

 

George Mavrothalassitis known as Chef Mavro holds the prestigious James Beard award, considered the “Oscars” of the culinary world. He is a founding member of Hawaii Regional Cuisine and was recognized by Wine Spectator as one of the eleven most important French chefs working in America in the company of Alain Ducasse, Daniel Boulud, Joel Robuchon, and others.

 

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 30 years 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!”

chef mavro founder
chef mavro founder

Chef Mavro

George Mavrothalassitis

 

George Mavrothalassitis known as Chef Mavro holds the prestigious James Beard award, considered the “Oscars” of the culinary world. He is a founding member of Hawaii Regional Cuisine and was recognized by Wine Spectator as one of the eleven most important French chefs working in America in the company of Alain Ducasse, Daniel Boulud, Joel Robuchon, and others.

 

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 30 years 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!”

Awards &

Accomplishments

Choice AAA Five Diamonds 2019 (every year since 2008)

 

Winner of the prestigious James Beard Award

 

Top eleven most important French chefs working in America, Wine Spectator Magazine

 

OpenTable Top 100 Best Service in the U.S.

Top 10 Restaurants in the World, Fodor’s Choice

 

Gayot Top 40 Restaurants in the U.S. 2018 18/20 (the highest rating in Hawaii) Gayot Guide, www.gayot.com

 

“Rarely can one find a culinary experience that so elegantly and completely captures the essence of Hawaii as Chef Mavro.”