Under the auspices of MINA Group, he has opened over 45 operations around the world, including the Michelin-starred MICHAEL MINA, Chef Mina’s flagship restaurant in the heart of San Francisco, which represents the culmination of his core culinary philosophies, Middle Eastern heritage, lauded chronicles as a chef and restaurateur, and personal character. Chef Mina served as AQUA’s executive chef from 1993 to 2002, where he was awarded Rising Star Chef of the Year in 1997 and Best California Chef in 2002 by the James Beard Foundation.Ĭhef Mina’s culinary and business vision led to the founding of his company, MINA Group, with partner Andre Agassi in 2002. AQUA opened to rave reviews and national acclaim in 1991. Chef Mina dedicated himself to creating a complete dining experience – training the entire kitchen staff personally and refining the menu as chef de cuisine. Welcomed to San Francisco by a major earthquake his second day in the city, he was unfazed and went to work immediately under Chef George’s direction. The two were asked to develop a concept and create a menu for an upscale seafood restaurant in San Francisco – the city Chef Mina had dreamed of calling home one day. During those 18 months of formal schooling, he spent his weekends sharpening his natural talents with hands-on experience in Charlie Palmer’s kitchen at the upscale Aureole in New York City.Īt the start of his career, Chef Mina was presented with the opportunity of a lifetime with then-executive chef of the Bel Air Hotel in Los Angeles, Chef George Morrone. We gracefully plateau from the interior bar and dining room space down multiple exterior decks, ending with beachside “feet in the sand” dining options to deliver the perfect epic aloha as only MINA can.īorn in Cairo, Egypt, and raised in Ellensburg, Washington, Chef Michael Mina has enjoyed a love affair with the kitchen, creating memorable dining experiences for guests from a very early age.Ĭhef Mina’s epicurean journey began in 1987 at the Culinary Institute of America in Hyde Park. Ryan and Saui work with local fishermen and connect guests with the daily catch and best menu options.Īged with a warm patina throughout, the restaurant seamlessly connects the inside with the outside.
Allow our signature fish sommeliers, Ryan Houser and Saui Matagiese, to guide you on your journey – you haven’t lived until you have experienced a fish paired perfectly with your palette by our expert duo who have, quite literally, spent their whole lives honing their craft just for you.
Dine on inventive, craveable seafood dishes, such as our signature Hawaiian seafood tower, Kona cold lobster and coconut bisque, or Hawaiian abalone spaghetti. MINA’s Fish House re-imagines Hawaiian fish house theme by combining the seafood bounty direct from pristinely clear waters of the Pacific. Inspired by the traditional fish houses of the Islands, MINA’s Fish House combines the flavors and ingredients of the Hawaii with the culinary expertise of Michelin-starred Chef Michael Mina in a beautiful open-air, oceanfront setting.
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