Hale Aina winning chef traveling to NY



Chef George Mavrothalassitis of Chef Mavro. Photo by David Croxford.

George Mavrothalassitis, chef/proprietor of Chef Mavro restaurant, is making a quick trip to New York’s James Beard House for an April 6, 2009 tribute dinner for Mildred Amico, director emeritus of programming. As noted on the Beard website, “Mildred has spent the last 22 years inviting risen and rising star chefs of American gastronomy to cook in James Beard’s kitchen.”

Tickets are $500. Event information is available at www.jamesbeard.org.

For this seven-course Tribute dinner that will establish a new culinary scholarship, Mildred chose nine chefs who were closest to her heart: Four James Beard award-winners George Mavrothalassitis (Chef Mavro/Honolulu), Ming Tsai (Blue Ginger/Wellesley, MA), Eric Ripert (Le Bernadin/NYC), and Takashi Yagihashi (Takashi/Chicago), plus five other notable chefs Ed Brown (Eighty One/NYC), Rebecca Charles (Pearl Oyster Bar/NYC), Clark Frasier & Mark Gaier (Arrows and MC Perkins Cove/Ogunquit, ME), and Florian Bellanger (Mad Mac and Rue et Violette/NYC).

“I am deeply honored to cook for Mildred’s dinner. Her enthusiasm for my regional cuisine has helped put Hawaii on the national culinary map,” commented Mavro.

Chef Mavro and his culinary team at the Hale Aina Awards this year. Photo by Odeelo Dayondon.


Chef Mavro will feature an innovative farm-to-table recipe from his current menu, Big Island Abalone Ceviche with Red Chimichuri and Salt Cod Croquettes. Big Island Abalone is donating their fresh product in support of the event.

The menu at this restaurant is reinvented each season as Mavro, Chef de Cuisine Kevin Chong and the culinary team work hand-in-hand with local farmers to bring new products to the table and to develop innovative techniques that enhance the natural flavors of fresh local products. Chef Mavro is a founding member of Hawaii Regional Cuisine.

For reservations at the restaurant, call 808-944-4714.