Born in Egypt and raised in Washington, Chef Michael Mina began working in the culinary industry in his teens, and it was during his first year of college, working in the Space Needle restaurant in Washington State that he gained the exposure he needed to make the decision to pursue full-time culinary training. Since those early years, Mina has become a celebrity American chef, who has opened numerous restaurants and garnered multiple Michelin Stars throughout his career. Chef Mina has stated that his cooking always revolves around four basic elements: spice, sweetness, acidity, and richness. It is these elements that Mina seeks to incorporate into every dish that leaves any of his kitchens.
Located in the Washington DC Four Seasons Hotel, Bourbon Steak opened in 2009 as Chef Michael Mina’s take on a classic American steakhouse with Mina’s usual influence of unique world flavors. When you arrive at Bourbon Steak, you will immediately be hit with the lively atmosphere, a sure sign that people are enjoying their evening. The aesthetic of the restaurant is simple yet elegant, with simple pendant lighting, linen fabrics, and a mixture of dark and natural woods, with no additional décor. Bourbon Steak features a vast a la carte menu featuring only the best steak, seafood, wine, and whiskey selections that will satisfy all guests. The menu offers many chilled seafood options for the table such as a classic shrimp cocktail which is expertly executed and the sweetness of the shrimp shines through. The Charred Octopus with Garlic, Onion, and Almonds is a popular appetizer that varies both in flavor and texture. The Wedge Salad is a wonderful choice and follows the traditional take on this steakhouse classic with its Blue Cheese, Bacon, Egg, and Buttermilk Dressing. For the main course, you can choose to indulge in a Michael Mina classic such as his Lobster Pot Pie, or you can choose from the vast selection of only the finest cuts of beef ranging from Japanese Wagyu to Black Angus Filet Mignon, to rare cuts of Australian New York Strip. Splurge and add the Truffle Butter to your steak, and you will not be disappointed! Different sauces and sides are available to accompany your main courses, such as Brussels Sprouts with Peanut and Caramel, and Truffle Mac n Cheese. If you have any room left, you won’t be disappointed with the Bourbon Chocolate Bar. Paired with Brownie, Caramelia Mousse, and Peanut Butter, this is a decadent dessert that will leave you wanting more.
- Gayot, Restaurateur of the Year, 2011
- RAMMY Award, Wine Program of the Year, 2018
Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.
In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.
The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.