Michael Mina is a James Beard Award–winning chef, restaurateur, and founder of the Mina Group, a culinary empire with over 30 restaurants across the United States. Known for his refined yet bold approach to flavor, Mina’s philosophy draws deeply from his Egyptian heritage and his commitment to ingredient-driven cooking.
After graduating from the Culinary Institute of America, Mina first gained national acclaim in San Francisco with the success of his restaurant Aqua. From there, he expanded rapidly—first through a partnership with Bellagio in Las Vegas, and eventually through a Four Seasons–inspired management model that allowed his group to focus on hospitality, infrastructure, and culinary consistency across a wide range of restaurant concepts.
Mina is the chef and visionary behind concepts including Bourbon Steak, Stripsteak, Orla, International Smoke, and Estiatorio Ornos, as well as one-off fine dining destinations that reflect both local character and global influence. He remains deeply involved in concept development and recipe creation, working closely with his core culinary team at the Mina Test Kitchen in Las Vegas.
His signature culinary style—rooted in balance, boldness, and cultural storytelling—emphasizes sweet, acid, spice, and fat as the four essential components of flavor. This philosophy is also at the heart of his cookbook My Egypt, a personal exploration of Egyptian cuisine and his journey back to his roots.
Mina’s legacy includes not only his own restaurants, but also the many chefs he’s mentored along the way. With over three decades in the industry, he continues to evolve while staying grounded in the values of generosity, excellence, and relevance.
