Michael Mina at Bourbon Steak


Chef Michael Mina co-founded the Mina Group with Andre Agassi in 2002. Under the auspices of the Mina Group, he has opened 30 operations. He has been honored with numerous accolades, including the Michelin two-star award and San Francisco Chronicle’s four-star award for the original MICHAEL MINA at San Francisco’s Westin St. Francis on Union Square, Michelin’s one-star award for MICHAEL MINA in Las Vegas as well as induction into the American Gaming Association’s Hall of Fame in 2007. He has been featured in numerous national medias and cooked for three U.S. presidents.

Michael Mina
Washington, Baltimore, Chicago, Saint Petersburg, Aventura, Miami Beach, Teton Village, Scottsdale...


  • One Star (Michael Mina)
    Michelin Guide
  • Chef of the Year
    Bon Appétit, San Francisco magazine
  • Best Chef: Pacific
    James Beard Foundation
  • Rising Star Chef
    James Beard Foundation
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

My Restaurants

Where I Eat

Behind the Scenes

Chef Michael Mina reviews  at post.venue.name
"Now this is a dynamic duo.  So incredibly proud of my beautiful wife, @DianeMina who recently launched her own line of bloody mary mix at @WilliamsSonoma Head to WilliamsSonoma.com to get your own Classic & Jalapeno Set, the perfect gift for mother's day.  #DianesBloodyMary"
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Chef Michael Mina reviews  at post.venue.name
"Bleating Heart Buff Blue with Espelette-Citrus Marmalade."
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From My Menu

Chef Bryan Voltaggio reviews BBQ pulled pork cupcake at Bourbon Steak
$$$$ | Steakhouse
"Cupcakes are played out, but not this one. I'm a fan of barbecue in all forms, and while I am not thrilled about ordering it in cupcake form, it's really good. It's cornbread filled with pulled pork. Here's a little secret: this dish is off the menu and available after 5 p.m. Off-menu is the way to go!"
Chef Mike Isabella reviews Beet & potato gnocchi at Bourbon Steak
$$$$ | Steakhouse
"When beets are in their prime season, this is a very flavorful dish to enjoy. It's accompanied by mustard greens, Cherry Glen goat cheese, and Noble vinegar."
Chef Ben Jenkins reviews 8oz. American wagyu rib cap at Strip Steak
$$$$ | Steakhouse
The Strip
"Being the opening executive chef for this restaurant, I may be a little partial, but hands down the butter-poached, wood-fire grilled waygu rib cap is the best steak I’ve ever had. There's not much more I can say..."
Chef Adam Tortosa reviews Dessert tasting menu at Michael Mina
$$$$ | Modern | American
Financial District
"Always changing and always delicious. I have a huge sweet tooth, and a dessert tasting is the perfect fix."