Chef Patron and restaurateur Michael Mina has around 20 restaurants, but his most precious one is his flagship restaurant at 252 California Street in San Francisco. Chef Mina has an extraordinary talent for creating welcoming restaurants for everyone to enjoy. You will be treated like a royalty no matter who you are and you can arrive in casual clothes or in an expensive suit. Michael Mina is for everyone and the cuisine served at his eponymous signature restaurant is delicious.
Michael Mina was born in 1969 in Cairo, Egypt, but he was raised in Ellensburg, Washington, in the United States. He was only 16 when he had his first job in a restaurant and his career has gone from strength to strength ever since. Chef Mina was given the opportunity to leave the East Coast of the United States at the beginning of his career to work with the Executive Chef of the Bel Air Hotel in Los Angeles, George Morrone. It did not take too long before the two Chefs, Mina and Morrone, opened an upscale seafood restaurant in San Francisco. The opened Aqua became a huge success and Michael Mina was the Executive Chef from 1993 until 2002. Today the Chef’s flagship restaurant is located at the same address where Aqua used to be.
Michael Mina is surrounded by many talented persons who make sure to follow and execute Mina’s philosophy, concept and quality awareness. Executive Chef Michael Davis is at the helm of Michael Mina restaurant in San Francisco. Chef Davis has worked at many top restaurants in the United States and he really made a name in New York at restaurants like former David Bouley, Daniel and Del Posto. Davis is the perfect asset for Michael Mina and is completed thanks to additional great talents like the General Manager Ryan Cole.
The dining room of Michael Mina is big, including the floral arrangements, the bar and the mirrors on the walls. People from outside the States are not familiar with the sheer size of the restaurant when it comes to top dining. The contemporary Californian cuisine certainly has something for everyone and inspirations are taken from all over the world. Good examples are the diver scallop Carpaccio or the crudo of Hawaiian kampachi, but you can not have a meal at Michael Mina without enjoying the Ahi tuna tartare with Ancho Chile, sesame oil, pine nuts and mint.
Michael Mina has a great selection for most occasions and you will have a more casual experience filled with delicious food.
Image of Chef Patron Michael Mina: Courtesy Michael Mina
Written by Andy