Michael Mina is an award-winning chef and restaurateur renowned for his innovative twists on classic dishes and his focus on balance of flavors. Born in Cairo, Egypt and raised in Washington State, Michael’s love affair with the kitchen started at an early age. Michael remains committed to carrying on his passion for creating memorable dining experiences and welcoming guests into his home. He received his formal training at the Culinary Institute of America in Hyde Park, NY.
CHEF MICHAEL MINA
My job as a Chef, and my team’s job, is to make food come alive. We strive to create incredible meals each and every day that make our guests sit up, take notice, experience delight and wonder, “Exactly what was in that dish?”
We accomplish this through a balance of flavors: acidity, sweetness, spice and fat. These are the four key ingredients that should be present in any dish. Does it have enough acid? Enough spice? If you don’t use all four, that’s okay, but whichever ones are used must create a balance so that your food screams bold.
If you don’t have a lemon, replace it with another acid. If you don’t have molasses, try honey. And if you run out of butter, perhaps use an avocado. Stick to the main ingredients, don’t be afraid to play around – and keep the balance.
James Beard Foundation Awards – Rising Star Chef – 1997, Best Chef – California 2002; Bon Appetit – Best Chef 2005; International Food & Beverage Forum – Restaurateur of the Year 2005; San Francisco Magazine – Chef of the Year 2005; Richard Melman Award – 2009; HauteLiving.com – Top Chef in San Francisco 2010; Gayot.com – Restaurateur of the Year 2011; Food Arts – Silver Spoon Award 2011; His eponymous San Francisco restaurant is a Michelin-starred destination since opening in October of 2010.