Chef Mavro's Blog

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Mimi Sheraton supports fine dining in T Magazine story

Chef Mavro comments “Please read this story of Mimi Sheraton, the American legend of fine dining critics around the world. Her story is so much what Chef Mavro restaurant is all about.  Giving ‘full value’ as she calls it.  ‘Intriguing food’ savored in a very comfortable environment and served with care by waiters who are informed. And we don’t have to ‘return’ because we never went away. Thanks to Mimi who has encouraged me over the years and to each of you.”

an excerpt from “Is formal dining dead”

…”But the trend toward informality may be only temporary. If women, inspired by the Duchess of Cambridge, continue to decide that dressing up is the new cool, they may want suitable settings. Many chefs and restaurateurs who made it big with casual eateries may still long to succeed on the serious, formal scene, thereby becoming eligible for top-star ratings from critics. Finally, many fans of informality may soon catch on to the pricing con in some of the least formal and noisily jampacked outposts: that they’re perched uncomfortably on stools with no room for knees or handbags, suffering minimum service. Despite intriguing food, they’re stunned by the shocking checks that suddenly add up to more than those in certain modestly priced, full-service restaurants. When that audience starts demanding full value, the formal — but not stuffy — restaurant may enjoy a welcome return.”

“Greatest Hits” menu extended through October 16

Here’s another chance for an evening of Chef Mavro food nostalgia!  Due to popular demand, Chef Mavro’s “Greatest Hits” menu,  created to celebrate the 20th anniversary of Hawaii Regional Cuisine, has been extended through Sunday, October 16!

There’s still time to once again savor his Onaga Baked in a Hawaiian Salt Crust, tomato-ogo-fines herbes sauce. Served tableside of course!  And Ahi Tartare & Caviar (with an especially stellar wine pairing Rudi Pichler, 2009 Gruner Veltuner from Austria), Keahole Lobster Risotto, Big Island Goat Cheese Mousse, arugula, one-minute strawberry jam, Frankie’s Nursery fresh peppercorn,  and more.  If you haven’t tried the new Malasadas, how will be able to weigh in on the debate? Do the new flavors of azuki bean and the strawberry li hing mui measure up to the traditional lilikoi? Right now it’s a trio so you don’t have to choose, you simply get all three exciting flavors with Hawaiian vanilla ice cream on guava coulis.  Menus are flexible and selections can be moved from one menu to another. Call 944-4714 or confirm your table 24/7 from the reservations page.


Chef Mavro’s Malasadas – Lilikoi plus two new flavor treats

Chef Mavro re-envisions his Lilikoi Malasadas

It’s a parade! Taste Chef Mavro’s malasadas line up with two new flavors.  Don’t worry the winning Lilikoi Malasada will still be there when it’s time for dessert.

But now there are two new taste sensations adding a Chinese and a Japanese twist: Apple Li Hing Mui and Azuki Bean. The Pineapple Coconut Ice Cream and Guava Coulis are still there to complete this celebration of Hawaiian flavors.

Chef Mavro demos Lobster Risotto at Rice Fest today

Fans in Honolulu today can come to the Rice Fest at 2 p.m. on Magic Island where Chef Mavro will demo his popular Lobster Risotto recipe (now on the Greatest Hits menu).  Top food blogger Catherine Toth will MC the half hour demo.  Follow on Twitter @chefmavro Friend him on Facebook. Guaranteed to be entertaining with lots of useful cooking tips.


Chef Mavro’s “Greatest Hits” Menu now through Sept. 25 – Salt Crust is back!

Let the arguing begin on which recipe is THE Greatest Hit!  So many will vote for the Day Boat Snapper Baked in a Hawaiian Salt Crust.  Some will swear by Ahi Tartare & Caviar, others the Keahole Lobster Risotto, and still others the more recent Big Island Goat Cheese Mousse, Ma’o Farm arugula with Mavro’s new one-minute strawberry jam. The new beef recipe became an instant hit and who can dine at Chef Mavro without being tempted by the famous Lilikoi Malasadas?

Snapper Baked in a Hawaiian Salt Crust, Ogo-Fines Herbes-Tomato Sauce was created by Mavro in 1989 and selected by award-winning food writer Alan Richman for his GQ magazine “Ten Best Recipes of the Year (1993!)” It is served tableside with the fragrance of rosemary wafting up as the salt crust is opened to reveal the fish.

“We’re bringing back some of our most famous farm-to-table recipes to mark the 20th anniversary of Hawaii Regional Cuisine,” comments Mavro.

Photo Credit: John De Mello

U.S. Ambassador David Huebner blogs about Chef Mavro sharing tastes of Hawaii in New Zealand a few weeks ago

“It was such an honor to cook for Ambassador Huebner’s two Independence Day events in Auckland and Wellinton promoting goodwill, trade, and tourism between the U.S. and New Zealand,” comments Mavro.

Mavro and his team did their best to hit as many top restaurants as possible especially on Auckland’s high energy harbor “viaduct” with a fish auction/market, the America’s Cup yachts, and the 2011 World Rugby logo store!   Along the way he discovered two former Hawaii residents turned winery owners (Kennedy Point) on beautiful Waiheke Island. See Chef Mavro’s personal FB for photos and more reflections. Here is the Ambassador’s blog about Chef Mavro’s visit.


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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