George Mavrothalassitis is chef/proprietor of Chef Mavro restaurant in Honolulu and a founding member of Hawaii Regional Cuisine. He holds the prestigious James Beard Foundation award as the Best Chef in Hawaii and the Pacific Northwest.

Mavrothalassitis was 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 French-Hawaii cuisine is also rooted in training with numerous masters of contemporary French cuisine and his experience as owner of the Restaurant Mavro in Marseilles and the Restaurant La Presqu'ile in the seaside village of Cassis.

Current influences are from his life in Hawaii and he loves to tell the story of his first morning in Honolulu. “At sunrise I looked out over Waikiki Beach to Diamond Head and I said to myself - That’s it! I’m home!” Ever since that day 1988, Chef Mavro has embraced the multi-ethnic people and foods of Hawaii and become close friends with dozens of boutique farmers and specialty fisherman. On the occasion of the 5th anniversary of Chef Mavro restaurant in December 2003, he gathered his longtime purveyors around a Chef’s Table to honor them as the foundation of his success.

One example among so many is Mavro’s partnership with Island-born vanilla farmer Jim Reddekopp and their launch of the Hawaiian vanilla industry in Honolulu and again in New York. His dedication to quality is legendary. As his fresh fish buyer, Don Leong of Honolulu’s Wing Sing Seafood, comments “Chef Mavro is picky picky picky!”

Lunch
M-F 11 a.m.-2:30 p.m.

Dinner
M-Th 5-9:30 p.m. Fri-Sat 5-10 p.m.

Lounge/Wine Bar
M-Th 11 a.m.-11 p.m.
Fri 11 a.m.-mid
Sat 5 p.m.-mid
Closed on Sunday