• Hours:
Sun - Thur 5:30pm -10:00pm
Fri & Sat 5:30pm - 10:30pm
• Reservations: Are required by calling
877.2.DINE.LV 877. 234.6358 or
reserve your table online.
• Executive Chef: Anthony Amoroso
• Cuisine: Innovative seafood uniquely
prepared using California and
Mediterranean ingredients.
• Wine List: Extensive American and
European selection emphasizing
small producers.
• Dress Code: Casual Elegant
• Location: The Conservatory and
Botanical Gardens, adjacent to
Café Bellagio.
• Credit Cards: All major cards accepted
• Executive Chef: Anthony Amoroso
• Cuisine: Innovative seafood uniquely
prepared using California and
Mediterranean ingredients.
• Wine List: Extensive American and
European selection emphasizing
small producers.
Michael Mina Bio:
Named Bon Appetit Chef of the Year 2005, San
Francisco Magazine Chef of the Year 2005, as well as Restaurateur of
the Year 2005 by the International Food and Beverage Forum, acclaimed
chef Michael Mina continues to dazzle the culinary world with bold
dining concepts that have contributed to San Francisco’s reputation as
a world-class epicurean destination. He has also been an integral part
of the making of the now esteemed Las Vegas dining scene.
"I have been very fortunate to earn a living through my true passion," says Mina.
"Over a decade in the kitchen has taught me so much about myself,
my style and how to share this excitement with my guests. Each new
project shows me that there is absolutely nothing I would rather do."
The opening of his eponymous signature restaurant, MICHAEL MINA, in
July 2004, marked the newest phase and ultimate expression in the
career of the James Beard Award-winning chef. The restaurant is located
in the legendary Westin St. Francis on Union Square in San Francisco,
the city where Mina first established his culinary reputation over 12
years ago.
Mina’s culinary and business vision led to the founding of his own
company, Mina Group, with partner Andre Agassi, in 2002. Under the
auspices of Mina Group, he has opened six concept restaurants: MICHAEL
MINA in San Francisco, ARCADIA in San Jose, STONEHILL TAVERN in Dana
Point, SEABLUE at MGM Grand in Las Vegas and SEABLUE in Atlantic City
as well as STRIPSTEAK at Mandalay Bay in Las Vegas. Mina also remains
Managing Chef of MICHAEL MINA Bellagio (formerly Aqua Bellagio) and
NOBHILL at MGM Grand, both in Las Vegas.
An accomplished chef for his 39 years, Mina has been involved in
numerous creative enterprises. He conceptualized, built and opened
CHARLES NOB HILL in San Francisco, earning it three-and-a-half stars,
Pisces in Burlingame, a three-star restaurant and AQUA BELLAGIO in Las
Vegas (now MICHAEL MINA Bellagio), a Mobile four-star winner. In 2001,
Mina opened NOBHILL at MGM Grand in Las Vegas and AQUA at the St. Regis
Monarch Beach Resort and Spa in Dana Point, CA.
At the start of his career, Mina was presented with an opportunity
of a lifetime with then Executive Chef of the Bel Air Hotel in Los
Angeles, George Morrone. The two were asked to develop a concept and
create a menu for an upscale seafood restaurant in San Francisco – the
city Mina had dreamed of calling home one day.
Welcomed to San Francisco by a major earthquake his second day in
the city, the unfazed Mina went to work, under the direction of George
Morrone, and dedicated himself to creating a complete dining experience
– training the entire kitchen staff personally and refining the menu as
the chef de cuisine. Aqu