I first met Michael several years ago at Aqua in San Francisco. I had just finished one of the most amazing meals of my life, and he came to the table—as he did with every customer in the restaurant—to be sure that the experience lived up to his standards. He was executive chef of the restaurant at the time and clearly driven by the desire to deliver not just exceptional food, but extraordinary experiences.
Being new to the area, and with New Year’s Eve just five days away, during his stop at my table I asked him to recommend a chef to cater a gathering of friends at my home. (Based on the exceptional experience I had just had, it was easy to trust his judgment.) To my surprise, he said he would be happy to do it himself. I enjoyed an unforgettable meal with friends, and a new friendship was formed.
When Michael established the Mina Group in 2002, we became business partners in his venture because I believe a talent like his is rare. Designing his own concept restaurants gave Michael the ability to infuse the atmosphere with the same vision and detail that he brings to his cuisine. We have since opened restaurants in my own backyard with SeaBlue, Michael Mina Bellagio, and Nobhill, which continue to raise the level of culinary excellence in Las Vegas and keep me from traveling to San Francisco for dinner.
I not only celebrate Michael’s passion, but I admire his gift. When you experience the best in any field, you quickly develop an appreciation for how good the best can be. Michael combines his extraordinary talent with an appreciation for life’s finer details, and the results are found in every one of his creations.
We are blessed that Michael is sharing his creativity and talents in this new book. He is truly as good as it gets.
—ANDRE AGASSI
