Mark Ellman
Mark Ellman is a chef. He was part of the group of twelve chefs that developed and promoted Hawaii regional cuisine.[1]
In 1988 his restaurant Avalon was the first of the chef-owned Hawaii regional restaurants and he was one of the founder of HRC in 1991. He helped get the group to publish a cookbook The New Cuisine of Hawaii and his dishes, described by Honolulu Magazine as "towering tiki-style" were featured in the book's pictures with dishes such as chili-seared salmon on the cover. He served tableside guacamole and wok-fried whole snapper in black bean sauce.[1] In 2011 he was the chef and owner, of Mala Ocean Tavern, Mala Wailea and Honu Seafood in Lahaina.[1] Ellman has started and sold various restaurants including Avalon, Maui Tacos and Penne Pasta. [1]