37 Quotes by Michael Mina

I had always been told cooking was a servant's job.

I look at each one of my restaurants, and I want my personality to come out. Some are serious, some are intense when it comes to food and wines, some are meat masters supreme. I enjoy all my guests.

If I'd never gone out and done more than one restaurant, my food wouldn't be as good as it is today. I've learned a lot from people who work for me.

I'd rather have Daniel Boulud have 20 restaurants than some restauranteur. It's going to make the food in our country better.

When your parents are Middle Eastern immigrants, you have three choices. You can become a doctor, a lawyer or an engineer.

I don't know if you call a burger 'recession food.' It's comfort food.

People love steak all over the United States.

I believe what makes cooking in Las Vegas different from cooking in most other cities are the guests that dine with you in Las Vegas.

What I've learned over the years is it's so much better to surround yourself with real talent and hire real chefs. I learned more from the chefs I have working for me than you could ever imagine. There's nothing wrong with being able to create opportunities for people, and you don't have to do everything, take credit for everything, and have all the weight be on your shoulders.