Chef Mavro's Blog

Blogging about food & wine

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.

Mother’s Day Dinner

Treat your Mom to dinner at Chef Mavro!  Our menus are flexible so she can make up her own 3, 4 or 6 course menu.  Everyone who dines at Chef Mavro enjoys three complimentary courses, a pre-appetizer, a pre-dessert and after-dinner sweets “mignardises.”  The pre-appetizer “amuse bouche” for Mother’s Day only will be Keahole Lobster with Chef Mavro’s famous cream of Kahaku Corn.  Plus each Mom dining with us will receive a complimentary take-away gift of hand-crafted Blondies.  Call now to confirm your preferred time. 944-4714

Tonight Springtime in Provence benefit for Hawaii Public Radio

The kitchen is buzzing as we cook for a full house of Hawaii Public Radio supporters.  The Salade de Poulpe Grille & Socca (pictured here) was a hit, then Day Boat Catch, Lamb of course, now some are saying the Fourme d’Ambert cheese is the star of the show. But the Valrhona Chocolate Cremeux is yet to come.  In December we’ll do it all again, with a different menu, for Christmas in Provence. Stay tuned to HPR.

Chef Mavro helps Japan Disaster Relief at May Day event

Tune in to Sunrise on Hawaii News Now tomorrow Tuesday, April 26 at 7:40 a.m. to catch Chef Mavro showing his exciting Keahole Lobster recipe Lobster a la Coque, Garlic Kahuku Cream Corn, Lemongrass-Essence of Lobster that he will prepare for the VIP tables at the “Lei Day for Japan” fundraiser,  Aloha Tower on May 1st. Tickets for sale only at Chai’s Island Bistro.

Easter Dinner at Chef Mavro

Join us for Easter Dinner from 6 p.m. Flexible menus and our famous wine pairings. Complimentary amuse bouche, pre-dessert and Easter palet d’or hand crafted chocolates.

Complimentary pre-dessert Champagne Honeydew Gelatin

Sneak preview of the Spring Menu – starts March 29

Our new Keahole Lobster, gnocchi-english pea puree au gratin, roma tomato confit, lemongrass lobster essence.   An explosion of lemongrass!

Paired with Cliff Lede, 2009 Sauvignon Blanc, Napa Valley.  “Yellow apples and nectarines, round fruit flavors.”

Keahole Lobster Lemongrass

Restaurant Review by John Heckathorn – one recipe makes his “last meal” list

Don’t miss this review of Chef Mavro’s current menu by Honolulu Magazine dining editor & restaurant critic John Heckathorn:

an excerpt   “…what I’d eat for my last meal.  I’d want Mavro’s Peterson’s Farm egg, first suffused with truffles, then poached and served with a potato mousseline, Serrano ham and chervil. Shaved truffles on top, of course.It’s warm, soft, not too gooey.  It’s got fabulous mouth feel, umami galore, and it hits every flavor cluster in the repertoire.”

Truffled Egg "Osmose" at Chef Mavro

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