Current Affairs offers all the right ingredients for an event to remember, from conceptualization through implementation. One of the key elements is the ability to provide the best quality food and beverage experiences to our Clients as a result of some unique Partnerships with Hawaii's top Chefs. In fact, we have been able to draw out many of Hawaii's premier chefs who otherwise wouldn't do events outside of their restaurants ~ a feat we've accomplished due to our reputation for high levels of service standards, devotion to quality and 'the Fine Details.'
The value of these unique arrangements with Hawaii's top Chefs allows us to pair up a Chef's menu to the requirements of each particular Client and provide authentic, top quality menus and memorable food and beverage experiences.
Among our Chef Partners:
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 Chef George "Mavro" Mavrothalassitis | Claim to fame:
Chef / proprietor of Chef Mavro Restaurant in Honolulu and founding member of Hawaii Regional Cuisine.
Cuisine:
French-Hawaii
Honors:
2003 winner of the prestigious James Beard Foundation award as the Best Chef in Hawaii and the Pacific Northwest, one of America's Top Six Chefs' as rated by Wine Spectator, the only Hawaii restaurant to earn Esquire Magazine's top award, 'America's Best New Restaurant,' and the only independently owned and operated restaurant in Hawaii to hold the American Automobile Association (AAA) Four Diamond award (2001-2004).
Past Experience:
Owner of the Restaurant Mavro in Marseilles and the Restaurant La Presqu'ile in Cassis.
Current Influences:
The multi-ethnic people and foods of Hawaii and Hawaii's boutique farmers and specialty fishermen. |
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Chef / proprietor of Alan Wong's Resturant and The Pineapple Room in Honolulu and Alan Wong's Hawaii in Tokyo Disneyland and founding member of Hawaii Regional Cuisine.
Cuisine:
French-Asian
Honors:
Six-time winner of the Hale 'Aina Award as the state's 'Restaurant of the Year,' six-time winner of the Ilima Award as Hawaii's 'Favorite Restaurant of the Year,' 1996 James Beard Award winner for Best Chef in the Pacific Northwest, Sante Magazine's 2001 Chef of the Year, and Nation's Restaurant News' 2002 Hall of Fame inductee.
Past Experience:
Apprenticeship at The Greenbrier Hotel and Lutece in New York City, opening chef for The Canoe House Restaurant at the Mauna Lani Bay Hotel and Bungalows.
Current Influences:
Utilizing the abundance of Hawaii's fresh ingredients and creating innovative and local dishes with a contemporary twist.
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Chef Roy Yamaguchi
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Chef / proprietor of 31 Roy's Restaurants, including 22 in the Continental U.S., 6 in Hawaii, 2 in Japan and 1 in Guam; author of three cookbooks, Roy's Fish and Seafood, Roy's Feasts from Hawaii and Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen.
Cuisine:
Hawaiian Fusion ~ a combination of exotic flavors and spices mixed with the freshest of local ingredients, always with an emphasis on seafood.
Honors:
Hawaii's first James Beard Award winner for Best Chef in the Pacific Northwest, named to the "Top 50" in Conde Nast Traveler, the "Gault-Millau Top 40" in Forbes FYI, and "Fine Dining Hall of Fame" and "Golden Chain" by Nation's Restaurant News.
Past Experience:
Graduate of the Culinary Institute of America in New York, executive chef at Le Serene in Los Angeles, chef owner of 385 North in Los Angeles.
Current Influences:
Food unique, beautiful to gaze upon, pleasing textures and bold flavors' with a taste that is as good as it looks. |
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