George Mavrotalassitis ( Greek: Τζορτζ Μαυροθαλασσίτης , born George Mavrothalassitis ) is an American chef and restaurateur with Greek roots. Known as one of the creators of modern Hawaiian cuisine in the early 1990s .
| George Mavrotalassitis | |
|---|---|
| Greek Τζορτζ Μαυροθαλασσίτης English George Mavrothalassitis | |
| Place of Birth | Provence  France |
| Citizenship | Hawaii  USA |
| Occupation | chef restaurateur |
| Awards and prizes | Best Chef: Northwest / Hawaii Award |
| Website | chefmavro.com |
Biography
Born in Provence ( France ) in a family of Greek and Italian . Since 1985 lives in the USA .
In 1988 he moved to the state of Hawaii , became the chef of the restaurant " La Mer " in the hotel " Halekulani " in Honolulu . In 1995-1998 he was the chef of the restaurant of the Four Seasons Hotel on the island of Maui . In 1998, he opened his restaurant in Honolulu, calling it the first part of his own surname “ Chef Mavro ”. In April 2007, also in Honolulu, he opened the Cassis family-run restaurant, French and Hawaiian cuisines.
George also created a line of organic Kona coffee.
Recognition and Rewards
In 2000, the name Mavrotalassitis appeared in an article with an illustration on the cover of the November issue of Wine Spectator magazine as one of six elite chefs .
In October 2002, Gourmet magazine named the Mavrotalassitis Restaurant one of America ’s “ best restaurants, ” the only one in Hawaii .
In 2003, the James Bird Foundation awarded Mavrotalassitis the Best Chef: Northwest / Hawaii Award. Chef Mavro was the only restaurant in Hawaii to be on the Esquire magazine’s list of America’s best new restaurants. .
One of the dishes of the Chef Mavro restaurant is malasadas (Portuguese donuts) with passion fruit . Mavrotalassitis tried to remove it from the menu several times, but always returned by popular demand .