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
When restaurants start to mature - and usually the five-year time is the time when the restaurant starts to settle in and… — Michael Mina Copy Share Image
I take after my mother more than my father in terms of personality. My mother's a worrier, and I'm a worrier. Both… — 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
