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Fairmont Princess 7575 East Princess Drive Scottsdale, AZ 85255
480.513.6002
Hours

DINNER & BAR
Open Nightly: 5:30PM9PM

Bourbon Steak — Scottsdale

Bourbon Steak Scottsdale is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients.

Whether celebrating anything from a special occasion all the way to simply making it through another day at the office – whatever the occasion, step into a world of modern vintage and celebrate in style with Bourbon Steak. And no stop at Bourbon Steak would be complete without partaking in one-of-a-kind whiskey and cocktail experience courtesy of MINA’s signature whiskey cart.

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05 / 22 / 2024
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Private Dining & Events

Semi-Private Dining: 20-85 Seats
Private Dining: 40 Seats
Standing Reception: 60-75 Seats
Chef’s Table: 12 Seats

Indoors, on the terrace or at the Chef’s table, we’d like to help you craft and celebrate your special event. Our team will discuss our private dining options and menus for any type of gathering.

For more information, contact Rob Anderson ([email protected], 480.513.7374) .

“Delve into the best and finest dining in Scottsdale” – The Arizona Tribune

“It’s all exceptional” – Modern Luxury Scottsdale

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Chef Michael Mina

Born in Cairo, Egypt and raised in Ellensburg, Washington, Chef Michael Mina began his epicurean journey at the Culinary Institute of America in Hyde Park, NY. During his formal schooling, he spent his weekends sharpening his skills with hands-on experience by working in Chef Charlie Palmer’s kitchen at the upscale Aureole in New York City. Early in his career, Chef Mina was presented with a rare and unique opportunity with Chef George Morrone when the duo were asked to develop a concept and create a menu for an upscale seafood restaurant in San Francisco – the city Chef Mina had always dreamed of calling home.

Chef Mina’s culinary and business vision ultimately led to the founding of MINA Group, which now owns and operates more than 30 restaurants around the world.

Throughout his illustrious career, he has been honored with numerous accolades including a Michelin star at MICHAEL MINA (2012-2018), James Beard Foundation’s “Who’s Who of Food & Beverage” inductee (2013), Gayot’s Restaurateur of the Year (2011), Bon Appétit’s Chef of the Year (2005), and more.

Chef Mina and his collection of restaurants have been featured across national media outlets such as Bon Appétit, Food & Wine, Food Network, The Today Show, TIME, Robb Report, Travel + Leisure, and Wine Spectator. He has been a featured guest chef at the James Beard House on numerous occasions, has served as a judge on Hell’s Kitchen and Master Chef, and has cooked for three U.S. presidents: Bill Clinton, George W. Bush, and Barack Obama.

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Chef Sara Garrant

Sara Garrant grew up in close-knit community of commercial salmon fishermen in Southcentral Alaska. Joining the fishermen aboard their vessels as a child, she witnessed firsthand the value of a cohesive team with a strong captain can truly accomplish. From these experiences, her current “make it happen” work ethic developed. Meals were a big part of the summer fishing season, and Sara spent a lot of time in the kitchen, from a young age, with her mom cooking for crews of 12-15 people. The Pacific Ocean still calls her back to Alaska, when the salmon start their yearly run back to the river. Here, she spends the long days with her immediate and “adopted summertime” family, from mornings in the boats to evenings helping her mom prep the next day’s meals.

After high school graduation, Sara left for culinary school to study pastry at Le Cordon Bleu, in Ottawa, Canada, where she found her true passion on the savory side of the kitchen. From there, she headed to the “lower-48”, landing in Phoenix, where she began working at various restaurants in the Valley; most notably, Noca. There, she broadened her culinary style under Executive Chef Chris Curtiss, who opened her eyes not only to ingredients and cooking techniques she had not been exposed to before, but to a true respect and appreciation of local produce, sustainable seafood, and seasonality of the products used on a daily basis.

Her desire for culinary arts kicked in and Sara moved to San Diego, working as a Chef de Partie, at Addison at the Grand del Mar for a season. In 2012, she moved back to help open Isabella’s Kitchen at Grayhawk Golf Club. The opportunity presented itself to work with Chef Curtiss again at Bourbon Steak Scottsdale at the Fairmont Princess in the fall of 2013, where she stayed into the spring of 2015, helping the team transition as Chef Jeremy McMillan took helm. Staying with the Mina group, Sara transferred to Miami to spend a season at what was Michael Mina 74 at Fontainebleau Miami Beach as the Senior Sous Chef. In fall 2017, she was promoted as Executive Chef at Bourbon Steak Scottsdale. Sara is passionate about creating truly memorable dining experiences that guests will enjoy time and again. She diligently works at cultivating a culture of respect, inspiration and commitment amongst her culinary team.

Sara’s downtime is spent between the local dog parks in Central Phoenix, where she tries to tire out her Jack Russell terrier, Kalgin; when that feat is complete, she spends time in her art room, jamming out to music and mentally recharging with acrylic paints and blank canvases.

“Give it a little love. If you take the time to treat the products we are lucky enough to use with respect from start to finish, I honestly feel the guest can taste the difference,“ exhorts Sara.

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