Chef Michael Mina is an award-winning American celebrity chef, restaurateur, and cookbook author. He is the founder of the Mina Group, a restaurant management company operating 18 concept restaurants. He is the executive chef at his two namesake restaurants in San Francisco and Las Vegas, which have each received a Michelin star.

FW: What are some of your signature dishes?
MM: Lobster Pot Pie, Tuna Tartare, Caviar Parfait.

FW: What is your most memorable dining experience?
MM: The first time I went to Las Vegas, Jean Louis was cooking at Napa in the Rio. I didn’t know what to expect – I certainly wasn’t expecting global ingredients to be found in Vegas. He cooked me and my guests a 16-course meal that, to this day, is the best meal I’ve ever had! Each course just absolutely blew me away with flavor and inspiration.

FW: What chefs do you admire?
MM: Jean Louis Palladin, Ferran Adria, Joel Robuchon, Daniel Boulud.

FW: Why do you serve FIJI Water?
MM: Because FIJI Water is so clean and so pure and the quality is levels above anyone else.