The premier column for LuxeGetaways’ brand new “Tasting Notes” was written by Chef George Mavro. His fabulous restaurant is located in Honolulu, and should be a part of every visitor’s (and local’s) dining plans. We thought that this was such a beautiful testament to the love between a mother and child that we didn’t change a thing from the note that he posted to his guests and fans.

About Chef George Mavro

Chef-Mavro-Best-portraitHiRes-300x297George Mavro is a founding member of Hawaii Regional Cuisine and was recognized by Wine Spectator magazine as one of the eleven “most important French chefs working in America” in the company of Alain Ducasse, Daniel Boulud, Joel Robuchon, and others.

Chef Mavro is the only independently owned Hawaii restaurant to earn the 2016 American Automobile Association (AAA) Five Diamond status (every year since 2008), as well as the only Hawaii restaurant with Gayot Three Toques 18/20 rating and a consistent spot on their “Top 40 Restaurants in the U.S.”

The restaurant holds numerous Top 10 awards including “Top 10 Restaurants in the World” based on a vote of the editors of Fodor’s guidebooks, and “Top 10 Seafood Restaurants in the U.S.” by Gayot.

Chef Mavro is a James Beard Award recipient, and the restaurant was tapped as the only fine dining restaurant in America to be honored by the national fresh produce trade organization, United Fresh, for innovative and influential use of fresh produce. Despite a room full of awards, Chef Mavro always says he “starts with nothing each morning and gives 100% to the new challenges of that day.”

About His Mom: My Mom Was An Angel

Half Austrian, half Italian, my mother came to France from Turin with her family at the early age of 2. My grandfather used to have a farm near Aix en Provence, 30 miles north of Marseilles. Thanks to the visits to his farm, I had the privilege of growing up with the bounty of the land and sea – from the Mediterranean in Marseilles (where I was born) to the Provencal countryside.

Now that you get the whole picture I must tell you a secret. My mother was not a good cook…

She was an angel, very romantic, loving art, always reading & listening to music. She was covering us with love & kindness…but cooking was not her strength. So why was she making the best “pistou” soup in the world? This was for me and my family, a big mystery.

It is true that her soup was legendary! Since she left me I’m still making every spring her recipe with a lot of emotion & love. I didn’t change anything from the ingredients to the method… nothing… thinking of her, I’m putting the ton of love she used to add as a secret ingredient! Not only was my mother getting all the produce from the farm, she was also using the ham, ham hocks & salted pork belly – everything made in-house.

For Mother’s Day dinner, I’m going to be in the dining room serving my mother’s pistou soup as a complimentary additional course. All of our staff joins me in wishing all the Moms a Happy Mother’s Day! We look forward to cooking for you!

George Mavro, Chef/Owner
Chef Mavro Restaurant

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