Chef Mavro was happy to pre­pare a grilled hebi with tomato, He’eia limu,
shal­lots, tar­ragon sauce in sup­port of the restora­tion of the He’eia fish­pond.
“Such a won­der­ful group of peo­ple! And once I vis­ited the fish pond I knew
I had to do what I could to help,” com­mented Mavro.  http://kgmb9.com/main/index.php?option=com_content&task=view&id=17640&Itemid=173

Chef Mavo is Honolulu’s top-rated fine din­ing restau­rant famous for inno­v­a­tive fla­vor com­bi­na­tions and food & wine pair­ings. AAA Five Dia­mond rated. George Mavrotha­las­si­tis, chef/proprietor, holds the pres­ti­gious James Beard Award, the “Oscars” of the culi­nary arts in Amer­ica. He is a found­ing mem­ber of Hawaii Regional Cuisine.

Som­me­lier Todd Ash­line, a Hon­olulu Adver­tiser wine colum­nist, con­tributes to the excep­tional level of ser­vice and the wine program.

Kevin Chong, chef de cui­sine, has a nat­ural syn­ergy with Mavro and is instru­men­tal in the sea­sonal evo­lu­tion of the restau­rant. Farm to table is key as the restau­rant con­sis­tently part­ners with local farm­ers to offer menus ded­i­cated to regional prod­ucts from baby greens and toma­toes to vanilla and lavender.

“Some­times buy­ing local means the cost is higher and some­times it takes more time but the reward is huge. Local farm­ers suc­ceed and my guests enjoy fresh, regional ingre­di­ents and a din­ing expe­ri­ence they could have only in Hawaii.”

The restaurant’s web­site www.chefmavro.com includes a video of Chef Mavro prepar­ing a sig­na­ture recipe while stand­ing in the waves of Waikiki! Open for din­ner nightly. Reser­va­tions 6–9:30 p.m., closed Sun­days and Mondays.