Top 34 Quotes by Michael Mina

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.

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.

I'm passionate about pleasing people.

I don't know if you call a burger 'recession food.' It's comfort food.

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.

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.

You have to always remember who your guest is, and that's who we cater to.

I like complicated dishes but also appreciate simple foods.

I'd rather have Daniel Boulud have 20 restaurants than some restauranteur. It's going to make the food in our country better.

When designing a kitchen, always keep in mind the social aspect.