Michael Mina

The Path

Formal culinary training at University of Washington and Culinary Institute of America preceded the early kitchen and service work: Michael Mina entered a French kitchen in Ellensburg, Washington, then worked at Space Needle restaurant. The progression moved through chef roles at Tribeca Grill in New York City, Aureole in New York City, Bel Air Hotel in Los Angeles, Aqua in San Francisco from 1990, and then executive chef at Aqua in San Francisco. The current working structure includes restaurant operations, authorship, and media.

The Work Today

California cuisine is the primary frame for Mina’s work. The record is measured through peer and guide recognition, including James Beard Award and Michelin-star recognition.

Career - Founder — Mina Group (2002–present) - Cookbook author (2006–present) - Executive chef — Michael Mina, San Francisco - Executive chef — Michael Mina, Las Vegas - Founder — Cook Taste Eat (2012–present) - Kitchen worker — French kitchen, Ellensburg, Washington - Restaurant worker — Space Needle restaurant - Chef — Tribeca Grill, New York City - Chef — Aureole, New York City - Chef — Bel Air Hotel, Los Angeles - Chef — Aqua, San Francisco (from 1990) - Executive chef — Aqua, San Francisco Education: University of Washington; Culinary Institute of America

Signature

The named signatures in the record are caviar twinkee and caviar parfait.

Acclaim

The recognition record includes One Michelin star for Michael Mina, San Francisco (2010), Two Michelin stars for Michael Mina, San Francisco (2006), Great Immigrants Award honoree (2021), and Restaurant of the Year for Michael Mina, San Francisco (2011).

FAQ What is Michael Mina's current role? Michael Mina is Founder of Mina Group. Where did Michael Mina train or study? Michael Mina trained at University of Washington and Culinary Institute of America. What recognition has Michael Mina received? One Michelin star for Michael Mina, San Francisco (2010).