Gift Cards, Frequently Asked Questions & Chef Bio
FAQ Frequently asked questions
What is the cuisine: Taste the unique flavorsof Hawaii influenced by Chef’s native Provence. Lobster, wagyu beef, lamb, pork & Island fish & upcountry vegetables are all popular dishes.
What is the Attire: Casual dressy.
When is it open: Open Tuesday-Saturday. Closed Sunday & Monday. Last reservation at 9 p.m. Reservations are recommended. Walks ins are welcome.
What is the Honolulu Location: 1969 S. King Street. 5 minutes from Waikiki on the corner of S. King & McCully
Who goes to this restaurant: Guests celebrating romantic occasions, friends getting together & business gatherings. Visitors choose Chef Mavro for their grand finale last night in Honolulu.
Bio Chef Mavro/George Mavrothalassitis
George Mavrothalassitis is chef/proprietor of Chef Mavro, Honolulu’s fine dining, top-rated restaurant and holds the prestigious James Beard award, considered the “Oscars” of the culinary world. He is a founding member of Hawaii Regional Cuisine and was recognized by Wine Spectator as one of the eleven most important French chefs working in America in the company of Alain Ducasse, Daniel Boulud, Joel Robuchon, and others.
Chef Mavro is the only independently owned Hawaii restaurant to earn the 2016 American Automobile Association (AAA) Five Diamond status (every year since 2008), as well as the only Hawaii restaurant with Gayot Three Toques 18/20 rating and on their “Top 40 Restaurants in the U.S.” Also the restaurant holds numerous Top 10 awards including “Top 10 Restaurants in the World” based on a vote of the editors of Fodor’s guidebooks, and “Top 10 Seafood Restaurants in the U.S.” by Gayot. Chef Mavro restaurant was tapped as the only fine dining restaurant in America to be honored by the national fresh produce trade organization, United Fresh, for innovative and influential use of fresh produce. Despite a room full of awards, Chef Mavro always says he starts with nothing each morning and gives 100% to the new challenges of that day.
Mavro’s brigade of young cooks share his approach to cooking, recipe development, and commitment to local farmers. They cook from the philosophy: Always buy the best and freshest, buy local, treat all products with great respect, and start afresh every season with new ideas and creative recipes.
Chef Mavro was born on the port in Marseilles, the capital of sunny Provence, surrounded by the passionate calls of fishmongers and the farm-fresh flavors of southern France. His award-winning contemporary Hawaii Regional Cuisine is also rooted in training with numerous masters of contemporary French cuisine and his experience as owner of a gourmet restaurant in Marseilles and Restaurant La Presqu’ile in Cassis, France.
Current influences are from his 28 years in Hawaii and he loves to tell the story of his first morning in Honolulu. “At sunrise I looked out over Waikiki Beach to Diamond Head and I said to myself – That’s it! I’m home!” Ever since that day Chef Mavro has embraced the multi-ethnic people and foods of Hawaii and become a champion of dozens of boutique farmers and specialty fisherman. One example among dozens is Mavro’s partnership with Island-born vanilla farmer Jim Reddekopp and their media launch of the Hawaiian vanilla industry in Honolulu and again in New York. His dedication to quality is legendary. As his fresh fish buyer comments “Chef Mavro is picky, picky, picky!”
“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,” explains Mavrothalassitis.
Chef Mavro restaurant is dedicated to food and wine pairing. Seasonal menus feature recipes with wine pairings selected by a wine committee after a blind tasting of five wines with each recipe. The restaurant’s famed food & wine experience is orchestrated by restaurant manager/wine director Steve Mar.
Mavro continues as an advisor to Hawaii culinary programs. He provides frequent advanced workshops for Hawaii culinary students, serves on the executive board of the non-profit Hawaii Culinary Education Foundation, and always finds time to meet personally with young chefs seeking his guidance. In 2009 he created and now continues “Restaurant Reality,” a free two-day intensive program for Hawaii culinary students that includes hands-on training in his kitchen combined with farm tours, a briefing on Five Diamond service, and a Chef’s Menu dining experience. His charitable activities are focused on the arts with a special dedication to Hawaii Public Radio.
Always the trend setter, Chef Mavro was an early adopter of Twitter Facebook and Instagram. He continues to post frequent personal observations and tips on these social media sites. Updates are also posted on the website blog and photos of food and travel on Pinterest.
AAA Five Diamonds 2016 (every year since 2008)
Winner of the prestigious James Beard Award
Top eleven most important French chefs working in America, Wine Spectator Magazine
Gayot Top 40 Restaurants in the U.S. 2016
18/20 (the highest rating in Hawaii) Gayot Guide, www.gayot.com
“Rarely can one find a culinary experience that so elegantly and
completely captures the essence of Hawaii as Chef Mavro.”
OpenTable Top 100 Best Service in the U.S.
Top 10 Restaurants in the World, Fodor’s Choice
Top 10 Seafood Restaurants in the World, Destination Fish
10 Most Romantic Hot Spots in the World, The Knot
Chef Mavro…where we would eat if we had only one night in Honolulu.
Gourmet Magazine’s Personal Favorite
The Go List, Don’t Miss, Food & Wine
Chef’s Choice award (based on a vote of peers), Honolulu Magazine
Critic’s Choice, Honolulu Star-Advertiser
“Five Forks” (highest rating), Honolulu Advertiser
“Four Stars” (highest rating), Honolulu Star-Advertiser
America’s Best New Restaurants, John Mariani, 1999, Esquire
1969 South King Street, Honolulu, HI 96826 (on the corner of S. King & McCully)
Phone # 808.944.4714 : email@example.com