The two were asked to develop a concept and create a menu for an upscale seafood restaurant in San Francisco – the city Chef Mina had dreamed of calling home one day. During those 18 months of formal schooling, he spent his weekends sharpening his natural talents with hands-on experience in Charlie Palmer’s kitchen at the upscale Aureole in New York City.Īt the start of his career, Chef Mina was presented with the opportunity of a lifetime with then-executive chef of the Bel Air Hotel in Los Angeles, Chef George Morrone. We gracefully plateau from the interior bar and dining room space down multiple exterior decks, ending with beachside “feet in the sand” dining options to deliver the perfect epic aloha as only MINA can.īorn in Cairo, Egypt, and raised in Ellensburg, Washington, Chef Michael Mina has enjoyed a love affair with the kitchen, creating memorable dining experiences for guests from a very early age.Ĭhef Mina’s epicurean journey began in 1987 at the Culinary Institute of America in Hyde Park. Ryan and Saui work with local fishermen and connect guests with the daily catch and best menu options.Īged with a warm patina throughout, the restaurant seamlessly connects the inside with the outside. Allow our signature fish sommeliers, Ryan Houser and Saui Matagiese, to guide you on your journey – you haven’t lived until you have experienced a fish paired perfectly with your palette by our expert duo who have, quite literally, spent their whole lives honing their craft just for you. Dine on inventive, craveable seafood dishes, such as our signature Hawaiian seafood tower, Kona cold lobster and coconut bisque, or Hawaiian abalone spaghetti.
MINA’s Fish House re-imagines Hawaiian fish house theme by combining the seafood bounty direct from pristinely clear waters of the Pacific. Inspired by the traditional fish houses of the Islands, MINA’s Fish House combines the flavors and ingredients of the Hawaii with the culinary expertise of Michelin-starred Chef Michael Mina in a beautiful open-air, oceanfront setting.
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