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OBSESSION HAS ITS ADVANTAGES

Rooted deep in our foundation is selflessness and flexibility reflected in an experience obsessed with delivering the most craveable offerings – a true world of wow – for our guests. Our mission is to delight the senses, enhance the lives, deliver one-of-a-kind memories for our guests by understanding their desires, anticipating their needs and exceeding their expectations. We are an orchestra dedicated to one singular purpose – giving our guests what they never knew they always wanted.

Our relentless spirit and commitment to kaizen – which translates to “improvement,” this is the Japanese concept of continuous improvement across all functions and opportunities – means that the world of MINA is always new, always improving, and always a world where even our details have details. At MINA, we cultivate a whole new sense of hospitality.

This means that we offer the very best in terms of experience, product, and performance to our guests, our partners, our peers, and ourselves. Our philosophy and approach is universal and timeless and has consistently set the bar just a little higher every day for the industries in which we serve. We create and operate restaurants that are impactful, relevant, and always unexpected within their respective markets through our use of dynamic design, innovative cuisine, and our commitment to service and superior guest experience for all. We are obsessed with our craft and we elevate it to the level of art. This is MINA. We are your world of wow.

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WHAT WE BELIEVE

We believe in people.

By befriending, connecting with, and exceeding the expectations of our GUESTS, our TEAM, and our PARTNERS, we strive to create genuine value in all our relationships. We understand that no one of us is stronger, smarter, or more amazing than all of us together. We approach every task – big or small – with the tenacity of #oneteamonedream support each other, a series of artists together as one orchestra, to produce outstanding and dynamic results. MINA’s greatest asset is its people and our goal is to create an experience that moves them from associate to team member to a part of The Family.

We are always learning and creating.

We are inspired by experiences and then share them to create connectivity. It is our goal to create new and dynamic ways for guests to gather.

We never settle.

We are successful because our team believes in our culture and supports it with every decision we make, every action we take, and every experience we provide. If better exists, we are always going to go with better.

We are obsessed with the art of hospitality.

We are dedicated to continuous growth and forging authentic relationships with people. Our unique ecosystem of hospitality provides new opportunities for learning, promotion, travel, discovery, and connections for our guests, our team and our partners every single day.

We are authentic, soulful and delicious!

Our culinary mission is to feed our guests thoughtful, vibrant cuisine through signature dishes that evoke happiness. These dishes imprint a memory of deliciousness and speak to each of our concepts in a manner uniquely MINA. Our goal of lasting memories is achieved through Chef Mina’s signature style of high impact and balanced flavors.

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OUR SPIRIT OF HOSPITALITY

Service is our promise, but hospitality is our craft. We firmly believe in the following three principles:

SHOSHIN

Shoshin is a concept in Zen Buddhism meaning “beginner’s mind”. Although we have mastery and aptitude, we must approach things with a beginner’s mind. A beginner always sees many opportunities, while an expert sees few.

Having a beginner’s mind allows us to always be mindful and present.
Being mindful and present is at the heart of hospitality.

OMOTENASHI

Omotenashi is a noun that means “entertain guests whole-heartedly.” But it has much more depth than that. It is the practice and art of selfless hospitality.

Omotenashi is a selfless and generous approach to the reception of guests. It isn’t just an action, it is a belief; a belief that is acted upon almost ceremoniously for every guest, every table, every day.

KAIZEN

Rooted in the two-thousand-year-old wisdom of the Tao Te Ching – “The journey of a thousand miles begins with a single step” – kaizen is the art of making great and lasting change in small, steady increments.

We practice kaizen with our spirit of continual improvement. Every day, we will be better, we will improve.

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About Chef Michael Mina

Born in Cairo, Egypt, and raised in Ellensburg, Washington, Chef Michael Mina has enjoyed a love affair with the kitchen, creating memorable dining experiences for guests from a very early age. 

Chef Mina’s epicurean journey began in 1987 at the Culinary Institute of America in Hyde Park. During those 18 months of formal schooling, he spent his weekends sharpening his natural talents with hands-on experience in Charlie Palmer’s kitchen at the upscale Aureole in New York City. 

At the start of his career, Chef Mina was presented with the opportunity of a lifetime with then-executive chef of the Bel Air Hotel in Los Angeles, Chef George Morrone. The two were asked to develop a concept and create a menu for an upscale seafood restaurant in San Francisco – the city Chef Mina had dreamed of calling home one day. 

Welcomed to San Francisco by a major earthquake his second day in the city, he was unfazed and went to work immediately under Chef George’s direction. Chef Mina dedicated himself to creating a complete dining experience – training the entire kitchen staff personally and refining the menu as chef de cuisine. AQUA opened to rave reviews and national acclaim in 1991. Chef Mina served as AQUA’s executive chef from 1993 to 2002, where he was awarded Rising Star Chef of the Year in 1997 and Best California Chef in 2002 by the James Beard Foundation. 

Chef Mina’s culinary and business vision led to the founding of his company, MINA Group, with partner Andre Agassi in 2002. Under the auspices of MINA Group, he has opened over 45 operations around the world, including the Michelin-starred MICHAEL MINA, Chef Mina’s flagship restaurant in the heart of San Francisco, which represents the culmination of his core culinary philosophies, Middle Eastern heritage, lauded chronicles as a chef and restaurateur, and personal character. 

Honored with numerous accolades, including a Michelin star at MICHAEL MINA from 2012 to 2018, James Beard Foundation “Who’s Who of Food & Beverage” inductee in 2013, Gayot Restaurateur of the Year 2011, Bon Appétit Chef of the Year 2005, and many more, Chef Mina continues to dazzle the culinary world with bold dining concepts. 

Chef Mina has been featured in such national media as Bon Appétit, Food & Wine, Newsweek, TIME, Robb Report, Travel + Leisure, Wine Spectator, in addition to the Food Network, the CBS Early Show, the NBC Today Show and Fox’s syndicated “Good Day Live.” He has been a       featured guest chef at the James Beard House numerous times and cooked for three U.S. presidents: Bill Clinton, George W. Bush, and Barack Obama. 

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THE MINAverse TIMELINE

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1997

Awards & Accolades
Chef Michael Mina named James Beard Foundation Rising Star Chef Award

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1998

Openings
MICHAEL MINA Las Vegas opens on October 15, 1998

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2002

Awards & Accolades
Chef Michael Mina named James Beard Foundation Award Best Chef

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2003

MINA Group is incorporated

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2005

Awards & Accolades
Chef Michael Mina named Best Chef by Bon Appetit American Food and Entertaining Awards
Chef Michael Mina named Chef of the Year by San Francisco Magazine
Chef Michael Mina named Restaurant of the Year by International Food & Beverage Forum
MICHAEL MINA San Francisco named Best New Restaurant & Best Service by San Francisco Magazine

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2007

Awards & Accolades
Chef Michael Mina inducted to American Gaming Association Hall of Fame
MICHAEL MINA: The Cookbook named Best Cookbook Photography by James Beard Foundation
STRIPSTEAK named Best of the Best Steakhouse by Zagat National

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2008

Awards & Accolades
MICHAEL MINA Las Vegas receives One Michelin Star
STRIPSTEAK named #1 Steak in America by Esquire Magazine
BOURBON STEAK Miami receives three and a half stars from The Miami Herald
BOURBON STEAK DC receives two and a half stars from The Washington Post
BOURBON STEAK Scottsdale named Best New Steakhouse by AZCentral Critic’s Choice
BOURBON STEAK Scottsdale receives four and a half stars from The Arizona Republic
CLOCK BAR named Top Hotel Bar in America by Travel + Leisure

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2009

Awards & Accolades
Chef Michael Mina awarded Richard Melman Award
MICHAEL MINA San Francisco named to Zagat’s Top 10 Restaurants of the Decade
MICHAEL MINA Las Vegas named to Nation’s Restaurant News Fine Dining Hall of Fame
BOURBON STEAK DC named Restaurant of the Year by DC Modern Luxury Magazine
CLOCK BAR named a Top 100 Cocktail Destinations by Food & Wine Magazine

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2010

MICHAEL MINA San Francisco reopens at 252 California on October 19, 2010. This move marks a homecoming for Michael, who got his culinary start in the same location 20 years earlier when it was AQUA.

Awards & Accolades
MICHAEL MINA Las Vegas named Top 10 Restaurants in Las Vegas by New York Post
MICHAEL MINA Las Vegas awarded Forbes Travel Guide Four-Star Award
BOURBON STEAK DC wins First Place, Food & Wine Cochon 555 Regional Competition
BOURBON STEAK DC named Best New Restaurant in the Country by Forbes

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2011

Awards & Accolades
Chef Michael Mina awarded Food Arts Silver Spoon Award, May 2011
Chef Michael Mina named Restaurateur of the Year by Gayot.com, 2011
MICHAEL MINA San Francisco named Restaurant of the Year by Esquire Magazine
RN74 named Top 10 Insider Picks in the U.S. by Gayot
RN74 Seattle recognized as Top 50 Wine Programs in U.S. Open Table, 2012 and 2011
RN74 Seattle receives three stars from Seattle Times

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2012

Awards & Accolades
Chef Michael Mina named Restaurateur of the Year by Wine Enthusiast Magazine
Chef Michael Mina awarded Cinequest Film Festival Maverick Spirit Award
MICHAEL MINA San Francisco receives One Michelin Star,
BOURBON STEAK DC receives three stars from The Washington Post

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2013

Awards & Accolades
Chef Michael Mina named to James Beard Foundation Who’s Who in American Food & Beverage
MICHAEL MINA San Francisco named to Wine Enthusiast’s 100 Best Wines Restaurants in America
MICHAEL MINA San Francisco receives Three Stars from San Francisco Magazine
PABU named “One of America’s Best Izakaya Restaurants” by Yahoo Travel
BOURBON STEAK Miami named Best Fries in America by US News

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2014

Awards & Accolades
RN74 receives 3 ½ Stars from The San Francisco Chronicle’s Michael Bauer
MICHAEL MINA San Francisco named #10 in Top Ten San Francisco Fine Dining Establishments

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2015

Awards & Accolades
James Beard Foundation – Chef Michael Mina: finalist for “Outstanding Restaurateur”
PABU named to Michael Bauer’s Top 100 Restaurants in The San Francisco Chronicle
Rajat Parr receives Outstanding Wine Professional award from the James Beard Foundation

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2016

Awards & Accolades
James Beard Foundation – Chef Michael Mina: finalist for “Outstanding Restaurateur”
James Beard Foundation – Bardot Brasserie: semifinalist for “Best New Restaurant”
Michelin Guide One Star: MICHAEL MINA SF

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2017

Awards & Accolades
Michelin Guide One Star: MICHAEL MINA SF

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2018

Awards & Accolades
MICHAEL MINA SF – Four Stars from the San Francisco Chronicle, Michael Bauer’s Final Review
Michelin Guide One Star: MICHAEL MINA SF

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2019

Awards & Accolades
Michelin Guide One Star: MICHAEL MINA SF
MICHAEL MINA SF – Jeremy Shanker receives Master Sommelier distinction, making him the youngest MS in the U.S. currently

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Our Charitable Efforts

One team. One dream. Dedicated to the communities in which we call “home.”

To learn more about our charitable efforts, please contact us at info@minagroup.net.

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