I don't know if you call a burger 'recession food.' It's comfort food. — Michael Mina Copy Share Image
I believe what makes cooking in Las Vegas different from cooking in most other cities are the guests that dine with you… — Michael Mina Copy Share Image
There's always room to improve in a restaurant. A restaurant is better or worse every day than it was the day before.… — Michael Mina Copy Share Image
Bringing your kids into the kitchen doesn't require you to be a top chef; only time and maybe a willingness to get… — Michael Mina Copy Share Image
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… — Michael Mina Copy Share Image
With chefs, the problem is we have to be very confident because people are looking at us for that. So pretty soon,… — Michael Mina Copy Share Image
The part that I know I enjoy most is the restaurants. You can't do everything, you know? For me, the priority has… — Michael Mina Copy Share Image
Food feeds both the body and soul - there are clear reasons to eat a balanced diet, but there are also reasons… — Michael Mina Copy Share Image
I look at each one of my restaurants, and I want my personality to come out. Some are serious, some are intense… — Michael Mina Copy Share Image
From a young age, I understood the idea of balanced flavor - the reason you put ketchup on a hamburger. I was… — Michael Mina Copy Share Image
Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as… — Michael Mina Copy Share Image
I did want to share with you one of the greatest lessons I've learned over the years cooking for my kids -… — Michael Mina Copy Share Image
I liked to screw around in the kitchen when I was a kid. But I started cooking when I was 15. — Michael Mina Copy Share Image
I'd rather have Daniel Boulud have 20 restaurants than some restauranteur. It's going to make the food in our country better. — Michael Mina Copy Share Image
Even in fine-dining restaurants, you have people that say 'I want to be out in half hour', 'I want to be out… — Michael Mina Copy Share Image
There are two ways to look at how life works and how people find their paths. One way is you take your… — Michael Mina Copy Share Image
I loved the cooking; that was what I was passionate about, but getting to watch the guests eat - because you could… — Michael Mina Copy Share Image
I believe what makes cooking in Las Vegas different from cooking in most other cities are the guests that dine with you in Las… — Michael Mina Copy Share Image
I loved growing up in Washington, but I have been a diehard, 100 percent 49ers fan since I was 11. — Michael Mina Copy Share Image
Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef. — Michael Mina Copy Share Image
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… — Michael Mina Copy Share Image
Guests love to be 'wowed' in Las Vegas. They enjoy and embrace new tastes, new flavors, and they come to expect the unexpected in… — Michael Mina Copy Share Image
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… — Michael Mina Copy Share Image
You have to always remember who your guest is, and thats who we cater to. — Michael Mina Copy Share Image
With chefs, the problem is we have to be very confident because people are looking at us for that. So pretty soon, you think… — Michael Mina Copy Share Image
I look at each one of my restaurants, and I want my personality to come out. Some are serious, some are intense when it… — Michael Mina Copy Share Image
