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George Mavrothalassitis
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George Mavrothalassitis was born near the old port of Marseilles, the capital of sunny Provence. He learned from numerous masters of contemporary French cooking including Jean and Pierre Troisgros at Restaurant Troisgros in Roanne, Alain Senderens at L'Archestrate in Paris, and Gerard Vie at Les Trois Marches in Versailles. He was the owner of the Restaurant Mavro in Marseilles and the Restaurant La Presqu'ile in Cassis, France before moving to the United States. In 1988, he was recruited for the position of executive chef also in charge of La Mer restaurant, at the top-rated Halekulani in Honolulu. His creativity and passion for excellence were directly responsible for the designation of La Mer as Hawaii's only AAA Five Diamond restaurant in 1992. From 1995-1998, he was senior executive chef at the Four Seasons Resort, Maui and chef de cuisine of Seasons Restaurant. Chef is a noted specialist in the preparation of Hawaii fish and actually invented the "vertical fish tasting" experience in collaboration with Howard Deese of the State's Ocean Resources Branch. His teaching accomplishments include Cordon Bleu cooking classes, visiting chef classes at San Francisco's California Culinary Academy, Kapiolani Community College, Napa's Trefethen cooking school, and the creation of formal cooking schools for his kitchen staffs at Halekulani and the Four Seasons Resort, Maui. Chef Mavro has received numerous honours including five appearances at the James Beard Foundation, the Chef 2000 Award, charter membership in the Hawaii Regional Cuisine Chefs association, and television appearances on CNN, The Food Channel, the PBS series "Great Chefs in America," and France's Antenne 2. In 1999 and 2000, he joined Food Network celebrity chefs on stage at the Honolulu segment of the popular Food Network Live! series which drew over 4,000 fans to the Hawaii Convention Center. Also, Chef Mavro created exclusive menus for Hawaiian Airlines which were featured in First Class from October-December 1998 and from July-September 1999. In December 1998, he opened his first restaurant in the U.S. in Honolulu just five minutes from Waikiki. The restaurant immediately earned the highest ratings from a bevy of food critics. The New York Times, the Los Angeles Times, the San Francisco Examiner and the Contra Costa Times all placed Chef Mavro first on their short lists of hot restaurants in Honolulu. The cuisine of Chef George Mavrothalassitis is an elegant interpretation of Hawaii Regional Cuisine influenced by his native Provence. Chef Mavro restaurant is unique in Hawaii and perhaps the world in offering a perfectly paired glass of wine with every single menu selection. This takes dining to the ultimate level where the food and wine pairing can be perfect at each moment. GOURMET Magazine raved that "Honolulu has never had a chef like George Mavrothalassitis…his creative cooking and high standards have given the city a dining experience comparable to a three-star restaurant's in France.”
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