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
confident people
With chefs, the problem is we have to be very confident because people are looking at us for that. So pretty soon, you think you're a plumber, you think you're an electrician, you think you're an accountant.
deeply figuring priority ways
The part that I know I enjoy most is the restaurants. You can't do everything, you know? For me, the priority has been being deeply involved in my restaurants and figuring out different ways to make them run better.
life people settle time ways works
There are two ways to look at how life works and how people find their paths. One way is you take your time and try different things out. The other is you settle in early. I was into cooking very early.
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.
age balanced balancing began eat flavor flavors ketchup kid reason spicy understood until
From a young age, I understood the idea of balanced flavor - the reason you put ketchup on a hamburger. I was that kid who wouldn't eat something if there was something missing. I never really understood it until I began cooking professionally, balancing acids, sweets, spicy flavors and fat.
almost realized
When I first went to Las Vegas, I thought I would never go to Las Vegas; you can't get anything. But then I realized that they were trucking in almost everything; you could get a lot of your product, and I think that's why a lot of chefs actually went there.
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.