Michael Mina 74
4441 Collins Avenue
MICHAEL MINA 74, an American Bistro, is where great American food meets handcrafted cocktails in a casual neighborhood setting.From burgers to steaks and chops, Michael Mina 74 is a place you can go again and again.
Led by Chef Mina, the team at MM74 has produced a tantalizing bistro-style menu with flavors to complement the high-energy rhythm and overlapping cultures that help define Miami. Chef de Cuisine Thomas Griese knows how food naturally brings people together, so he strives to make every meal a celebration with world-class flair. Backed by decades of experience and a spirit of discovery, these craftsmen balance spice with sweetness, and bold with savory, to offer you global flavors you just can’t find anywhere else.
Pick Up & Catering
Events & Promotions
DAILY | 6 – 8 PM
Chefs complimentary small bites
$5 beer on tap | $8 punches & barrel-aged cocktails
JUN H. LEE
Newly appointed Chef de Cuisine of Michael Mina 74 at Fontainebleau Miami Beach, Jun Hee Lee is known for his modern plate presentation and creative Euro-Asian menu design. With over fifteen years of experience in the industry, Lee brings an immense amount of knowledge, passion and creativity to Fontainebleau’s food and beverage team.
Before Lee joined Michael Mina 74, he worked under the direction of Joel Robuchon for over eight years. At L’Atelier de Joel Robuchon at MGM Grand in Las Vegas, Lee climbed the ladder until he was promoted to Chef de Cuisine. During his time with Robuchon, the restaurant received one Michelin Star.
Originally from Korea, Lee has a bachelor’s degree in advertising and journalism from Kwangju University in South Korea and worked as the editor of the Kookje Publishing until he found his passion for cooking. This prompted him to move to the United States to pursue a career in culinary arts where he earned a degree from the California Culinary Academy in San Francisco. After a few years in the States, he was named Sushi Chef at Chaya restaurant in Monterey, California where he broadened his knowledge of Japanese cuisine.
During his time in culinary school, he was given the opportunity to work with Chef Charlie Trotter. Under Trotter’s guidance, Lee was able to hone in on his passion for modern fine cuisine. Lee later went on to perfect his skills at Pebble Beach’s Club XIX and the Marinus restaurant located within the upscale Bernardus Lodge in Carmel Valley, California.
Lee specializes in French, American, and Asian cuisine and will continue to strive for success as Chef de Cuisine at Michael Mina 74.