Chef Michael Mina brings his celebrated culinary vision to the iconic Four Seasons Hotel Las Vegas with the new Bourbon Steak Las Vegas

Chef Michael Mina Talks Flavor, Art and Heritage at Bourbon Steak Las Vegas

BY ELAINE & SCOTT HARRIS

Bourbon Steak at Four Seasons Hotel Las Vegas exemplifies Chef Michael Mina’s signature approach to modern American dining—bold flavors, refined technique and a touch of indulgence. A fixture on the Las Vegas Strip, Mina is no stranger to the city’s dining scene, with acclaimed concepts like Bardot Brasserie at Aria Resort & Casino among his many successes.

We’ve become very familiar with Mina’s distinct culinary style over the years. Having dined at Bourbon Steak numerous times, we wanted to spend some time with the globally renowned restaurateur, award-winning chef and visionary behind the Mina Group.

Born in Cairo, Egypt, on May 5, 1969, and raised in Washington state, Mina honed his craft at the Culinary Institute of America in Hyde Park, New York. Since then, he has built a legacy of innovative American cuisine, blending global influences with modern techniques. He now oversees a portfolio of acclaimed restaurants across the U.S.—including his flagship Michael Mina in San Francisco and standout locations in Las Vegas, Los Angeles and beyond.

Chic Compass: Bourbon Steak is called the quintessential American steakhouse, each location with its unique design and nod to the local scene. What makes the newly opened Bourbon Steak at the Four Seasons Hotel Las Vegas reflect the iconic steakhouse image of Las Vegas?

Michael Mina: Bourbon Steak Las Vegas captures the spirit of the quintessential American steakhouse while turning up the energy in a way that feels perfectly at home in Las Vegas. The design is glamorous yet understated, with subtle nods to the city’s iconic style: rich textures, dramatic lighting and a vibe that feels both elevated and inviting. We were very intentional in balancing Vegas showmanship with culinary craftsmanship. The menu is rooted in the classic Bourbon Steak ethos with incredible steaks, pristine seafood and signature items like tuna tartare and complimentary French fries to start. In true Las Vegas fashion, it’s a little more indulgent, a little more magnetic and all about delivering that unforgettable moment.

Chic Compass: Walking into Bourbon Steak evokes a sense of intimacy and sophistication, with a hint of secrecy woven into the design. From the gleaming red piano to the jeweled-toned dining alcoves and floral murals, the visuals are captivating. You often use artwork to inspire your restaurant concepts. How did you discover local artist Cerissa Lopez?

Michael Mina: Something that makes each Bourbon Steak special is that we design our spaces to represent the community and city we’re in. No two Bourbon Steaks look the same—that’s intentional. I saw Cerissa Lopez’s art around town and thought it was uniquely cool. I was introduced to her through someone we had in common, and she came up with an incredible mural that feels naturally part of the space while still shining as its own work of art.

Chic Compass: Let’s discuss the caviar Twinkie, filled with yuzu and crème fraîche, as an example of playfulness in the dining experience. What other dishes highlight your creative global influences?

Michael Mina: I have to say anything served from one of our custom-made trolleys! Las Vegas is all about the show, but to me, it’s just as important to have the flavor, too. We’ve created these carts to serve dishes like our “Smoke Show” Tomahawk and the English pea agnolotti. I’m also excited to bring back one of my original desserts—the root beer float, upgraded with sassafras ice cream and gold.

Chic Compass: Aside from the appetizers, cocktails by Mike Lay, and the curated wine list by wine director Ryan Gotti, let’s talk about the steaks. I read your team researched over 50 cuts to select the best for Bourbon Steak Las Vegas. What criteria did you use? And tell us about the butter-poaching and mesquite-grilling process.

Michael Mina: Butter poaching is at the heart of how we treat steaks at Bourbon Steak. It’s a consistent cooking process that gently infuses the meat with flavor and retains moisture. We slowly poach the steak in clarified butter infused with herbs, garlic and aromatics. It’s not about overpowering the beef—it’s about enhancing it, giving it this unbelievably tender texture and depth of flavor. Once it’s perfectly poached, we finish it with a high-heat sear to build that beautiful crust. You get this incredible contrast: a rich, almost velvet-like interior with that classic steakhouse char on the outside. It’s a technique I’ve been using for years, and for me, it’s the best way to honor a great cut of beef.

Chic Compass: As someone who’s opened restaurants across the globe, what does it take for team members to thrive under the Mina Group brand? Tell us about working with Executive Chef Josh Smith.

Michael Mina: I first worked with Chef Josh Smith to open Bardot at Aria, and watching him grow into the leader he is today has been incredibly rewarding. When Josh joined our team, he brought the discipline, work ethic and passion we value most at Mina Group: excellence, consistency and creativity.

Chic Compass: We heard about a new dining membership program. What can you share?

Michael Mina: Since this location is so accessible for Las Vegas locals, I wanted to create a club that would offer a unique opportunity for guests to experience Bourbon Steak. Throughout the year, we host intimate, invite-only events, special menus and VIP access to all Mina Group restaurants.

Chic Compass: Bourbon Steak Las Vegas took years to bring to life, but so did your cookbook, “My Egypt.” Tell us how your heritage influenced this project.

Michael Mina: About 10 years ago, I began traveling back to Egypt to reconnect with my roots. It was initially for a restaurant project, but with every visit, I continued to discover how much of an impact culture and cuisine had on me as a chef, and I wanted to share it with the world. I’ve always been passionate about balancing flavors and utilizing the right mix of ingredients to bring out the most in every dish. This comes directly from my Egyptian heritage. There’s not a lot out there on Egyptian cuisine, so I wanted to share the story of my roots while also creating a book with recipes that any at-home cook can recreate.

Whether crafting a cookbook or designing a showstopping menu item, Michael Mina’s passion and purpose continue to shape the culinary world, both in Las Vegas and beyond. Be sure to visit one of his many restaurants (theminagroup.com), including Bourbon Steak at Four Seasons Hotel Las Vegas.