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 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.
Michael Mina Las Vegas located inside of the famed Bellagio hotel, a transplant of his namesake restaurant in San Francisco. was opened in 2010, and recently underwent a massive renovation in 2018. When you first arrive at the restaurant known for its fresh seafood (flown in by private plane daily), raw bar, and French techniques, you will notice the luxe fabrics, simple fresh florals, and wood accents, which make for an elegant yet approachable environment. Guests of Michael Mina can choose between a Vegetarian Tasting Menu, Signature Tasting Menu, or an A La Carte Menu if preferred. The evening will begin with bread for the table, accompanied by an assortment of hummus and other spreads, and then you can begin with a light gazpacho, or shellfish platter for the table complete with Live Diver Scallops. For the main course, two highly recommended dishes are the Lobster Pot Pie complete with Brandied-Lobster Cream, Black Truffles, and Baby Vegetables. The flavor of this dish pops, and each ingredient blends perfectly together. The Phyllo Crusted Sole is another local favorite, expertly cooked, flaky, and moist, this dish is paired with King Crab Brandade, Pea Shoots, and a Mustard Beurre Blanc. Plan to end your evening with Mina’s take on a classic American dessert; the Root Beer Float. Paired with a Pecan, Chocolate Chip Cookie, and Vanilla Ice Cream, this dessert is the perfect way to end a delicious evening.
- Gayot; Restaurateur of the Year, 2011
- Michael Mina Las Vegas, One Michelin Star
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.