 |
|
Michael Mina San Francisco's Favorite Chef
| Posted: 26.12.2011 03:22 | |
by: hauselber | |
Readed: 61 |
|
Nestled comfortably in the Millennium Tower, San Francisco’s spanking new, 58-story high rise, luxury condominium, RN74 is a chic, urban restaurant and wine bar. With a 69 page wine list, spend an entire evening deciding what to fill your glass with. The menu consists of refined American and regional French cuisine. Look forward to tempting dishes like Passionfruit Chicharrone and Five Seas. Dinner features include items to share, ordering à la carte, or having a chef cook specifically for your table. RN74 at Millennium Tower has made the landmark a must see spot in the Financial District.
RN74 is the brain child of San Francisco Chef Michael Mina, chef, restaurateur and author. The winner of numerous awards, including Rising Star Chef of the Year (1997) and Esquire Magazine’s Restaurant of the Year 2011, Mina is a celebrated chef with a hands-on touch of the 16 restaurants he owns with his business partner, Andre Agassi.
Ironically, Mina started his career in a place where he’s currently receiving new acclaim. In the early ‘90s, the 22 year old Mina was commissioned to design an upscale seafood restaurant from the ground up in The Golden Gate City. From that endeavor sprung the Aqua, a now legendary eatery that quickly made Mina renowned.
Ironically, its 20 years later and Mina has returned to the Aqua. Or rather, the real estate used for it. He opened a new restaurant in the exact same spot, entitled simply, Michael Mina. It has become yet another success story for the bestselling author.
Born in Cairo, Mina was raised in the state of Washington. He credits his career to a high school coach that wouldn’t play Mina in basketball games. So the frustrated Mina quit the team. His father, in turn, told Mina to not choose to quit things. “Commit. And if you won’t play basketball, go get a job.”
So Mina did. At 16, he became a short order cook and found he loved cooking. By 17, Mina was attending New York’s Culinary Institute of America. After graduating, Mina met George Morrone, the executive chef at Los Angeles’ Bel Air Hotel. Together, they went to San Francisco to create the Aqua restaurant.
Today, the writer of “Michael Mina: The Cookbook”, is known as much for his business acumen as his cooking. All things considered, we look forward to both. |
|
|
|
