Michael Mina
Michael Mina
Michael Minais an American celebrity chef, restaurateur, and cookbook author. He is the founder of the Mina Group, a restaurant management company operating 18 concept restaurants. He is the executive chef at his two namesake restaurants in San Francisco and Las Vegas. He authored his first cookbook in 2006 and has made numerous television appearances. Mina has one Michelin star at each of his namesake restaurants in San Francisco and Las Vegas...
NationalityAmerican
ProfessionChef
CountryUnited States of America
both good numbers terms
I take after my mother more than my father in terms of personality. My mother's a worrier, and I'm a worrier. Both were very good with numbers and mathematics, so I kind of got that from both of them.
food intense masters meat
I look at each one of my restaurants, and I want my personality to come out. Some are serious, some are intense when it comes to food and wines, some are meat masters supreme. I enjoy all my guests.
I had always been told cooking was a servant's job.
food gone good learned people work
If I'd never gone out and done more than one restaurant, my food wouldn't be as good as it is today. I've learned a lot from people who work for me.
country food
I'd rather have Daniel Boulud have 20 restaurants than some restauranteur. It's going to make the food in our country better.
I like complicated dishes but also appreciate simple foods.
doctors parent choices
When your parents are Middle Eastern immigrants, you have three choices. You can become a doctor, a lawyer or an engineer.
burgers comfort recessions
I don't know if you call a burger 'recession food.' It's comfort food.
people united-states steak
People love steak all over the United States.
believe las-vegas cities
I believe what makes cooking in Las Vegas different from cooking in most other cities are the guests that dine with you in Las Vegas.
real opportunity years
What I've learned over the years is it's so much better to surround yourself with real talent and hire real chefs. I learned more from the chefs I have working for me than you could ever imagine. There's nothing wrong with being able to create opportunities for people, and you don't have to do everything, take credit for everything, and have all the weight be on your shoulders.
design mind kitchen
When designing a kitchen, always keep in mind the social aspect.
balance taste
Food is all about balance; it is all about taste.
people passionate pleasing-people
I'm passionate about pleasing people.