Eating in Honolulu – Chef Mavro
When the editors of Edible Aloha set out for dinner in Honolulu, one of their first stops is Chef Mavro Restaurant.
Right now, enjoy Chef Mavro's passion for Truffles, below is the amazing menu we experienced.
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.
Below you can see the treasure box of Truffles, on the top right is Chef Mavro showing how he prepares eggs with truffles for the “Egg – Truffle Osmose”, bottom is Chef Mavro with is beautiful wife Donna. You can tell the ambiance of this restaurant by looking at their smiles.
Chef Mavro 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.
“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.
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 Grand Tasting dining experience. His charitable activities are focused on the arts with a special dedication to Hawaii Public Radio.
The Truffle Menu the night we were there:
Amuse Bouche : Yuzu marinated nairagi, Hanapepe salt (from Kauai), anise leaves.