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Modern Luxury Hawaii always has the scoop on life’s pleasures and the Holiday issue is no exception. “Now in Hawaii” (page 54) previews Chef Mavro’s new Pastry Chef Elizabeth Dippong. Senior Contributing Editor Diane Seo filed this report:

“Chef Watch
Sweet Paradise Just months into the job, Chef Mavro’s new pastry chef, Elizabeth Dippong, already has earned raves for her chocolate mango dacquoise—layered with Madre chocolate—and guava-olive oil sorbet, with guavas from Frankie’s Nursery in Waimanalo. The 30-year-old Cleveland native and The Culinary Institute of America graduate, who previously worked as a pastry supervisor at The Modern Honolulu, jumped at the opportunity to devise her own sweet creations at the Michelin-rated restaurant helmed by chef George Mavrothalassitis. “In San Francisco, I worked at Boulevard, a one-star Michelin restaurant, and I was missing fine dining,” Dippong says. “I was missing the creativity that’s involved and the plating style. It’s nice to be able to have my hands in everything and to get to create and produce dishes from start to finish.” 1969 S. King St., McCully/Mo‘ili‘ili,chefmavro.com –DS”