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.
“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.