Chef Mavro's award-winning contemporary Hawaii regional cuisine is 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. Current influences are from his 23 years in Hawaii and his embrace of the multi-ethnic people and foods of Hawaii.
Mavro’s brigade of young cooks share his approach to cooking, recipe development, and commitment to local farmers. They cook from the philosophy: Always buy the best and freshest, buy local, treat all products with great respect, and start afresh every season with new ideas and creative recipes.
Chef Mavro restaurant is dedicated to food and wine pairing. Seasonal menus feature recipes with wine pairings selected by a wine committee after a blind tasting of five wines with each recipe. (from http://www.chefmavro.com)
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