When your parents are Middle Eastern immigrants, you have three choices. You can become a doctor, a lawyer or an engineer. Michael Mina choicedoctoreastern Change image and share on social
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. Michael Mina enjoyfoodguest Change image and share on social
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. Michael Mina foodgoodhave Change image and share on social
My last two years of high school, I did work-study half the day, and I ran the restaurant. It was just this little restaurant, but it was just so cool. I had 35, 40 employees. Michael Mina cooldayemployee Change image and share on social
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. Michael Mina acidagebalance share on social
I don't know if you call a burger 'recession food.' It's comfort food. Michael Mina burgercallcomfort Change image and share on social
There's always room to improve in a restaurant. A restaurant is better or worse every day than it was the day before. It's impossible not to be, because it's human. Michael Mina badlydayhuman Change image and share on social
Bringing your kids into the kitchen doesn't require you to be a top chef; only time and maybe a willingness to get a little messy. Michael Mina bringchefkid Change image and share on social
You have to always remember who your guest is, and that's who we cater to. Michael Mina caterguestremember Change image and share on social
I like complicated dishes but also appreciate simple foods. Michael Mina complicatedishfood Change image and share on social