Chef Mavro & Executive Chef Jeremy Shigekane/photo: Steve Czerniak

Honolulu Magazine’s Robbie Dingeman got deep into what makes Chef Mavro restaurant Hawaii’s top fine dining restaurant. Chef Mavro comments: “We buy only what is good. We buy what we need for the day. I buy my fish every day.” Dingeman notes: “Dinner typically features an eclectic mix of ingredients: lobster from Keāhole, wagyu beef from Japan, eggs from Peterson’s Upland Farm in Wahiawā and truffles from France or Australia presented to diners with a flourish, in a wooden box.”

Read on for a behind-the-scenes look at the people and local ingredients that make dinner at Chef Mavro restaurant an occasion to remember.

 http://www.honolulumagazine.com/Honolulu-Magazine/December-2018/35th-Hale-Aina-Winner-Chef-Mavro-Celebrates-20-Years-of-Promoting-Local-Food/