July 22, 2010 – Today’s Pacific Business News story by Linda Chiem “really got it right about my business,” comments Chef Mavro.  My team’s dedication to giving each guest an “experience,” being consistent, buying the best quality from local sources no matter the price, and starting fresh each day.
The story notes: “Mavrothalassitis buys his meat, fish, produce and vegetables fresh daily from Hawaii vendors. His only freezer is a small one for ice cream. He goes to great lengths to give guests an experience, such as in the case of the macarons, “freebies” that come with each meal along with an amuse bouche and a pre-dessert.”