October 1, 2008
One thing you don't know about me is that I love to play basketball.
I'm most proud of the opening of my San Francisco restaurant.
My fondest food memory is a white truffle night at Chez Panisse in 1989.
If there were no caviar, I'd have no reason to live.
My greatest inspiration: cuisines from around the world.
If I were on death row my last meal would be egg-battered abalone with fettuccini and brown butter.
The thing I hate about this business is the lack of time.
If I could change one thing about me it would be to make more time for culinary travel and to learn languages.
My idea of a perfect day is making breakfast for my kids, entertaining friends, cooking outdoors, swimming and sitting around an outdoor fire at night.
If I could do it all over again I would have started my company sooner.
Michael Mina first made his name in the culinary world at San Francisco's Aqua, where the James Beard Foundation named him Best California Chef in 2002. He now operates 13 restaurants and a lounge, including MICHAEL MINA in San Francisco (Michelin two star) and MICHAEL MINA Bellagio in Las Vegas (Michelin one star).
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