Michelin-starred MICHAEL MINA, Michael’s flagship restaurant, represents the culmination of his core culinary philosophies, Middle Eastern heritage, lauded chronicles as a chef and restaurateur, and personal character.
Michael, in collaboration with Executive Chef Raj Dixit and the talented team behind the Michelin-starred restaurant, is proud to unveil the next chapter of MICHAEL MINA. Guests will be treated to the ultimate spice journey with a vibrant new menu that pays homage to Michael’s Middle Eastern heritage, showcasing a never-before-seen, supremely elevated take on cuisine from the region.
Recently awarded four stars by San Francisco Chronicle’s long-time Restaurant Critic Michael Bauer in his final review before retirement, the 6-course tasting menu invites guests to explore a dynamic expression of Chef Michael Mina’s vast culinary influences while also providing options within each course for the guest to define their ultimate dining experience. MICHAEL MINA delivers an inspiring and innovative six-course tasting menu for $195. Guests are invited to choose from a selection of three items within each course. Wine pairings are an additional $180, and Reserve wine pairings are an additional $300.
HoursMICHAEL MINA San Francisco Reservations: 415.397.9222
Large Party Contact
Nancy Zammit & Rochelle Ikeda
25 Seats in Private Dining | Full Restaurant Buyout
For events please contact Nancy Zammit or Rochelle Ikeda at firstname.lastname@example.org or 415.625.5460.
A special occasion calls for special treatment in the heart of the SF dining scene. We pull out the stops for you and your guests in our private room or reserve the entire restaurant. Our team will work with you to create a lasting memory.
RAJ DIXIT – EXECUTIVE CHEF
Raj Dixit, Executive Chef at MICHAEL MINA in San Francisco, has worked in a number of top kitchens across the country. In his current role, he collaborates with Chef Michael Mina to elevate and innovate the Michelin-Starred flagship restaurant, granting the restaurant a prestigious four stars by the San Francisco Chronicle in 2018. Dixit presents food centered on Mina’s philosophy of bold, balanced flavors, but also draws upon his passion for global flavors and influences.
A graduate from The Culinary Institute of America, Dixit has worked at The Ryland Inn under direction of Chef Craig Shelton, NYC’s Bouley Restaurant where he garnered three stars from The New York Times and two Michelin stars, The Inn at Dos Brisas, and Michael Mina’s Stonehill Tavern at the St. Regis Monarch Beach.
GIOVANNI PUGLIESE – GENERAL MANAGER
Raised on Southern Italian hospitality, Calabrian-native Giovanni Pugliese brings over two decades of industry experience to his role as general manager to Chef Michael Mina’s flagship restaurant. Pugliese works closely with Chef Mina and Executive Chef Raj Dixit to orchestrate a seamless experience at Michelin-starred MICHAEL MINA, one that recently granted the restaurant four stars by the San Francisco Chronicle.
Raised in a part of Southern Italy where the majority of businesses are restaurants, Pugliese has been in the hospitality industry for his entire life. Prior to making the Bay Area his permanent home nearly a decade ago, his world travels allowed him to work nearly every position throughout hotels and restaurants across Europe and beyond. Pugliese served in various management and operations roles upon arrival to San Francisco including time spent at The Ritz-Carlton, Café Tiramisu, and the Au Bon Repas Restaurant Group. He first joined MINA Group at the former BOURBON STEAK within the Westin St. Francis as a captain before joining the corporate task force team to assist with MINA properties across different markets, and then finally landing in a permanent role at MICHAEL MINA.
Pugliese brings a warm and rare approach to his role as general manager. A natural-born leader, he drives his team to carry out his vision and spirit of hospitality in a way that’s simultaneously approachable yet powerful. Alongside Chef Mina and Chef Dixit, he’s worked tirelessly to create a new identity for the eponymous flagship restaurant and is thrilled to bring a concept that’s never been done before to life.
When asked what his driving force is, it is without hesitation: his family. Father to Aurelius and Viviana, Pugliese and his wife receive their core inspiration and positivity from one another and their children.
JOSH GAULIN – EXECUTIVE PASTRY CHEF
Hailing from Richmond, Virginia, Joshua Gaulin, brings with him over seven years of pastry experience and more than a decade of overall kitchen experience. Gaulin spent his first 24 years in Richmond, Virginia before he made the move to Napa, California where he honed his skills at the acclaimed Restaurant at Meadowood. He then moved to the Bay Area in 2013 where he took over the pastry program at Michael Mina’s RN74 before his most recent position of sous chef at the three Michelin-starred Quince in San Francisco.
At MICHAEL MINA, Gaulin’s French-influenced pastry style often pulls from nostalgic flavors of his own childhood, as well as reinterpretations of Egyptian classics inspired by Chef Michael Mina’s upbringing. These influences can be seen throughout the menu, with reinterpretations of classics like Basbousa and a traditional Egyptian bread service of Aish Baladi. The subtle implementation of unique spices and Middle Eastern influence creates a playful balance of classic technique and unique flavor combinations.
SF CHRONICLE awards MICHAEL MINA 4 Stars!
Recently awarded four stars by San Francisco Chronicle’s long-time Restaurant Critic Michael Bauer in his final review before retirement, the 6-course tasting menu invites guests to explore a dynamic expression of Chef Michael Mina’s vast culinary influences while also providing options within each course for the guest to define their ultimate dining experience.
MICHAEL MINA - A NEW CHAPTER
Join Mina Rewards
We are partnering with Thanx to provide you with delicious rewards. Just for signing up, earn a complimentary glass of champagne at Michael Mina! The program is free, and our way of saying “THANX” to our patrons.