Chef Mavro's Blog

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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.

Sea Asparagus Tempura worth a special trip

Delivered to our kitchen door fresh and crsipy from Dr. Wenhao Sun’s sea asparagus farm in Kahuku. A beautiful product with many health benefits. We prepare sea asparagus tempura to top off with another beautiful product – fresh Big Island Abalone! View the recipe in our Photo Gallery.


Big Island Abalone, garam masala fresh oyster sauce, cassava pearls, sea    asparagus tempura

wine pairing: grgich hills estate, 2009 fumÉ blanc, napa valley

Delicious is in the details – fresh peppercorns from Frankie’s in Waimanalo

Fresh Island ingredients are key to the delicious recipes on all Chef Mavro menus. On the new Summer Menu, don’t miss Hawaii Island Fresh Goat Cheese Mousse, one minute green peppercorn strawberry jam, ma’o farm arugula salad. Chef Mavro, Chef de Cuisine Paul Feng and Sous Chef Mikki Murakami drove over to Frankie’s Nursery and spent one morning this week talking peppercorns, kumquats, and exotic fruits with Lyn Sekiya (Frankie’s is nestled right up against the jagged green Ko’olau peaks in Waimanalo). Here’s one delicious ingredient they brought back to the restaurant – fresh green peppercorns. 

Father’s Day at Chef Mavro – the royal treatment for Dad

For Dads who love cooking shows and dream of great restaurant meals or for Dads who need to expand their food horizons a little bit, Chef Mavro is the perfect choice for a Father’s Day treat. Open now on Sundays, our restaurant offers a choice of flexible menus that you can mix and match yourself. Consider the three-course that is a full-size appetizer, entree and dessert plus the three complimentary courses of pre-appetizer, pre-dessert and hand-crafted candies.  Or the big spurge: the Grand Degustation featuring everything on the menu in quarter portions!  We even have comfortable banquette seating for family groups up to 16. Call us now to secure your preferred time.

Pictured here: the cure for chocolate longings! Valrhona chocolate cremeux, espresso brownie, pistachio sand, black currant coulis espresso ice cream

Paul Feng joins Chef Mavro as Chef de Cuisine

Paul Feng Joins Chef Mavro restaurant as Chef de Cuisine

HONOLULU — George Mavrothalassitis, chef/owner of the AAA Five Diamond Chef Mavro restaurant in Honolulu, announces that Paul Feng has joined his culinary team as chef de cuisine.

“It’s a huge opportunity for me to join the Mavro team that has accomplished so much. It’s a ‘return to roots’ for me as my parents lived here before moving to New York where I was born,” said Feng.

Chef de Cuisine Paul Feng

“I’ve already started to collaborate with Paul on our new Summer Menu. His 12 years of experience in New York and San Francisco in Japanese, French, Chinese and Indian cuisines will bring exciting new influences to our menus,” commented Mavro.

Since 2005 Feng has worked at Wolfgang Puck’s famed San Francisco restaurant Postrio, rising from sous chef (2005-2008) to chef de cuisine in 2010.  His responsibilities included menu development, staff training, and all aspects of kitchen management.  From May 2009 and May 2010, Feng stepped away from Postrio to work as the opening executive chef of Swell Restaurant in San Francisco featuring Japanese/French interpretations of modern seafood in small plates.

After graduating from the French Culinary Institute in New York, Feng worked as sous chef at the award-winning Tabla restaurant in New York.  His earliest memories are of helping in his late father’s Chinese restaurant in New York’s blossoming Korea Town.

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