Michael Mina

STRIPSTEAK by Michael Mina - Honolulu, HI

Michael Mina is the chef, founder, and executive chairman of Mina Group, a nationally acclaimed restaurant management company with over 30 chef-driven concepts across the U.S., celebrating the best in food, wine, and hospitality.

Born in Cairo, Egypt, and raised in Ellensburg, Washington, Mina began his culinary journey at the Culinary Institute of America in Hyde Park. While still in school, he honed his craft in Chef Charlie Palmer’s kitchen at Aureole in New York City. His big break came when he partnered with Chef George Morrone to open AQUA, a high-end seafood restaurant in San Francisco that quickly gained national recognition.

At AQUA, Mina refined his culinary style and commitment to exceptional hospitality, earning accolades including the James Beard Foundation’s Rising Star Chef of the Year (1997) and Best Chef: California (2002). His passion for innovation and hospitality led to the creation of MINA Group, now operating restaurants from San Francisco and Los Angeles to New York, Hawaii, and beyond.

Mina is dedicated to nurturing talent, fostering upward mobility among his staff, and supporting local communities through year-round philanthropic efforts. He is an advocate for Ava’s Kitchen, a nonprofit focused on pediatric cancer, and hosts its flagship fundraising event annually through MINA Group.

Throughout his career, Mina has earned widespread acclaim, including a Michelin star at his namesake restaurant, MICHAEL MINA (2012–2018), and honors from the James Beard Foundation, Gayot, and Bon Appétit. In 2023, he was named one of the “50 Most Powerful People in American Fine Dining” by Robb Report. His work has been featured in major media outlets including Bon Appétit, Food & Wine, The Today Show, TIME, Travel + Leisure, and Wine Spectator. He has appeared as a guest chef at the James Beard House, judged on Hell’s Kitchen and MasterChef, and cooked for Presidents Clinton, Bush, and Obama.

In late 2024, Mina will release his second cookbook, sharing his culinary evolution from early influences to the family recipes that continue to inspire his cooking today.