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. Michael Mina deeplyenjoyfigure share on social
Guests love to be 'wowed' in Las Vegas. They enjoy and embrace new tastes, new flavors, and they come to expect the unexpected in Las Vegas. Michael Mina embraceenjoyexpect Change image and share on social
When restaurants start to mature - and usually the five-year time is the time when the restaurant starts to settle in and have its own personality - your job is to grow it. Michael Mina growjobmature Change image and share on social
I had always been told cooking was a servant's job. Michael Mina cookjobservant Change image and share on social
I loved growing up in Washington, but I have been a diehard, 100 percent 49ers fan since I was 11. Michael Mina 49ersdiehardfan Change image and share on social
Food is all about balance; it is all about taste. Michael Mina balancefoodtaste Change image and share on social
I'm passionate about pleasing people. Michael Mina passionatepeopleplease Change image and share on social
Food feeds both the body and soul - there are clear reasons to eat a balanced diet, but there are also reasons you cling to your mom's secret chicken noodle soup recipe when you're sick. Michael Mina balancebodychicken Change image and share on social
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. Michael Mina cheflotproduct share on social
I love San Francisco; it's very hard to compete with San Francisco when it comes to availability of product, but one thing you can't replace about Las Vegas or Miami is people are walking in the door and they want to have a good time. Michael Mina availabilitycompetedoor share on social
