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 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 been being deeply involved in my restaurants and figuring out different ways to make them run better. — 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
