- About Us
Chef Mavro hosted Restaurant Reality for culinary students Aya Hori and Brad Nagasako and their instructor Chef Alan Tsuchiyama from Kapiolani Community College.
The students learned first-hand from the James Beard award -winning chef, Chef Du Cuisine Kevin Chong and staff regarding restaurant operations and detailed precision required for a premiere fine dining establishment. The students worked in the kitchen and also learned about Triple AAA Five Diamond Service from Sommelier Todd Ashline.
A key part of the experience was a tour with Chef Mavro to visit David Sumida, Sumida Watercress Farm, Brooks Takenaka, United Fishing Agency, Honolulu Fish Auction and Tropic Fish Hawaii. The culmination of the experience was the Grand Degustation Menu hosted by Chef Mavro.
The students were selected by their chef instructor after competing in an essay, skills, and interview contest. Chef Mavro, is a member of the Hale ‘Aina ‘Ohana board, and created Restaurant Reality as a way to give students an in-depth look at restaurant operations and the culinary profession. Mavro has hosted students from Kauai, Maui and LCC culinary programs as a part of the Hale ‘Aina ‘Ohana program. Brooks Takenaka, United Fishing Agency, serves on the HAO advisory board and has hosted countless culinary students for these educational experiences. “After observing the Chef and his kitchen, I was inspired to fine-tune my techniques and use more local foods in my cooking.” Brad Nagasako.
Source: Hayley Matson-Mathes