Michael Mina is one of the most celebrated chefs in the world today, with a career spanning over three decades. His dedication to crafting unforgettable dining experiences is marked by numerous awards including. In this interview, we uncover what it takes to become a celebrity chef.
Michelin stars and James Beard Awards are impressive achievements. In your opinion, what makes a renowned chef?
While winning awards was not my initial goal, it is undoubtedly an incredible honor to receive these recognitions. However, I believe there is no single, definitive formula to achieving the title of “renowned chef” today. Additionally, we’re witnessing individuals from diverse backgrounds and unique perspectives enter the industry and create their own unique paths. Furthermore, I think it’s essential for established chefs to mentor the next generation when they reach that career stage. Ultimately, we must collaborate continuously to elevate and strengthen this industry to its highest potential together.
As a celebrity chef, what challenges do you face?
I face the same challenges everyone encounters, especially in an industry with numerous restaurants throughout the United States and worldwide. At times, I genuinely wish I could be in several places simultaneously, ensuring consistency and oversight personally. However, I am truly fortunate to have an extraordinary team supporting me every step of the way without fail. Their dedication and expertise guarantee that our guests consistently receive exceptional service and memorable dining experiences across all locations. Despite the hectic schedule and constant demands, knowing our guests are well cared for provides immense peace of mind. Consequently, this assurance enables me to focus entirely on creativity and innovation, pushing culinary boundaries to craft unforgettable experiences.
As a chef with multiple restaurants, how do you maintain creativity and innovation across different locations?
The three most important aspects of cooking, in my opinion, are product, technique and innovation, all equally essential. By this, I mean that when we create a dish, we must prioritize the finest possible ingredients. Additionally, I believe it’s crucial to be precise about each ingredient’s role within the dish, using intentional methods. Furthermore, I enjoy examining what we aim to achieve and determining new ways to approach familiar culinary ideas. Ultimately, the creative process remains my favorite aspect of being a chef, inspiring my team and me consistently. Together, we are always pushing boundaries whenever we develop a new and exciting menu.
What are your plans?
We are enthusiastically continuing to open more restaurants, with plans to expand existing concepts and introduce exciting new ones soon. Now that both of my sons have graduated from college, I am embracing this new chapter filled with opportunities. Furthermore, with more freedom to travel, I can explore opening restaurants in diverse locations across the globe. Recently, I released a new cookbook, “My Egypt,” which proudly highlights my Egyptian heritage through a deeply personal narrative. Therefore, I’m thrilled to share my story and journey as a chef like never before. Additionally, I’ll be visiting MINA Brasserie at Four Seasons Hotel Dubai from October 29 to November 3, 2024. There, I will present a special à la carte menu, bringing unique flavors and experiences to this exceptional culinary setting.
