Wine Spectator picks Chef Mavro among eleven most important French chefs working in America

September 2011 Wine Spectator picks Chef Mavro among the eleven most important French chefs working in America – others include Alain Ducasse, Daniel Boulud, Pierre Gagnaire, Eric Ripert & Joel Robuchon

HONOLULU – The new issue of Wine Spectator Magazine honors George Mavrothalassitis, chef/owner of Chef Mavro restaurant, as one of the eleven “most important French chefs working in America today” and “They all work at the top of their field, and each brings the mastery of French technique to the tastes and bounty of North America.” The magazine notes “Chef Mavro restaurant in Honolulu is one of the most acclaimed restaurants in the United States.”

In addition to Chef Mavro, the complete list of chefs in this rarified group are: New York – Alain Ducasse, Adour; Daniel Boulud, Daniel, and Eric Ripert, Le Bernardin; Philadelphia – Georges Perrier, Le Bec-Fin; in Chicago Jean Joho, Everest; Las Vegas – Pierre Gagnaire, Twist, Joel Robuchon, Joel Robuchon Restaurant, and Guy Savoy, Restaurant Guy Savoy; San Francisco – Hubert Keller, Fleur de Lys; and Pasadena – David Feau, The Royce at the Langham.

“I’m excited for Hawaii to be on the Wine Spectator map and to be one of the chosen eleven! My cuisine combines French technique and a passion for wine pairing with Hawaii’s regional influences. Most of the other eleven are cooking more French,” comments Mavro.

Chef Mavro is often rated with these and other top chefs including the current Gayot “2011 Top 40 Restaurants in the U.S.” where his restaurant is the only winner in Hawaii in the company of The French Laundry and Gary Danko in California; Per Se, Jean Georges, Le Bernadin and Eleven Madison Park in New York; Joel Robuchon in Las Vegas; and Alinea and Charlie Trotter’s in Chicago. Chef Mavro restaurant also holds Gayot’s only Three Toques 18/20 rating in Hawaii. The American Automobile Association awarded Chef Mavro “Five Diamonds.”

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 Hawaii’s bounty. Also, Chef Mavro restaurant is a recognized leader in food & wine pairings and may still be the only restaurant of its caliber to offer exciting wines by the glass carefully paired with each course rather than a wine list.

George Mavrothalassitis, a founding member of Hawaii Regional Cuisine, won the James Beard Award, a one-time lifetime achievement and the top culinary honor in the U.S. Updates on Twitter and Facebook. Reservations confirmed online 24/7 at

Note: A photo and recipe for Chef Mavro’s Tako – Socca, a home cooking recipe,  is also featured in the story.

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