After a whirlwind day of discussing, learning about and dining on local cuisine, both chefs were still game to put on their whites back at Stonehill Tavern. A chef with 26 concepts (and counting) across the country, it is no surprise that Michael Mina was just nominated for a James Beard Award for Outstanding Restauranteur. Our final installment focuses on Mina's family values and his devotion to his craft.
Don't forget to check out the first part of our interview, featuring Stonehill Tavern's very own Raj Dixit. That can be found over here.
When you're ready . . .Michael's responses are below.
Let's talk about being a 15-year-old Garde Manager in a French restaurant. What was so intriguing about the restaurant industry?
Seeing guests interact with one another over food was so fascinating for me. The fact they could be so moved by a dining experience I had helped to create was incredible. I've built my career on continuing to provide that exceptional experience for guests. I crave that ability to help others create lasting memories together over a meal.
What made you select Orange County/Dana Point for Stonehill Tavern?
The St. Regis brand is known for providing a bespoke experience for their guests. When the opportunity arose, we felt like it was a perfect fit for our philosophy on superior guest service.