I love San Francisco, it's very hard to compete with San Francisco when it comes to availability of product, but one thing… — 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
I love San Francisco; it's very hard to compete with San Francisco when it comes to availability of product, but one thing… — Michael Mina Copy Share Image
What I've learned over the years is it's so much better to surround yourself with real talent and hire real chefs. I… — 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
