In the kitchen with Chef Mavro

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Metromix was invited to take an inside look at how Chef Mavro and his team prepare for a dinner service. We also test tasted Mavro's four-course Mothers' Day menu, which was, in a word: extraordinary. Not that it came as any surprise to us. Chef George Mavrothalassitis, affectionately known as Chef Mavro, is the best chef in the state, hands down. He is, in my opinion, the unparalleled master of Hawaiian regional cuisine.

(Yes, I’m prepared to handle the inevitable barrage of criticism that’s going to fill my inbox as the result of making such bold statements.)

A small group of Metromix writers gathered in the kitchen of the King Street restaurant, not only to taste the exquisite dishes that are planned for Mother’s Day, but also to get a feel for how Mavro’s team operates. His 5-person culinary team is made up of home-grown chefs, trained at New York’s Culinary Institute of America. Mavro calls them the “New York mafia of local boys.”

Standing in the kitchen listening to Mavro describe his process, vision and cooking techniques, you get the feeling that, as a diner and food lover, when you’re in Mavro’s company, you’re in good hands. The guy knows what he’s doing. It sounds trite — and obvious — to say so, because of course he knows what he’s doing. He’s Mavro! But it’s more than that. It’s his confidence with ingredients. It’s his willingness to risk looking uncreative by only putting three items on a plate, while knowing that it’s the simplicity of his food  that makes it extraordinary. It's knowing that star anise, maple syrup and hibiscus are meant to go together, even though no one's ever created that combination of flavors before.

Take a look at what it’s like behind the scenes at Mavro.

The special Mothers' Day menu is $74/person without wine pairings or $127/person with wine pairings. Seating for the Mothers' Day dinnr is at 5:30 p.m. Sunday. Call 944-4714 or visit www.chefmavro.com to make reservations.