Chef Profiles

Michael Mina

Born in Cairo, Egypt and raised in Ellensburg, Washington, Chef Michael Mina's love affair with the kitchen began at a very early age. Since launching his culinary journey in 1987 Mina has gone on to become one of the country’s most celebrated chefs, being named Bon Appetit’s “Chef of the Year” in 2005, and “Restaurateur of the Year 2005” by the International Food and Beverage Forum. Today Mina can attribute his name to an impressive list of 16 restaurants throughout the US, including his newest addition, RN74 in San Francisco, which opened Spring 2009.

Chef Michael Mina on Walnuts’ Versatility

Acclaimed chef and restaurateur, Michael Mina loves what he does. With over 10 restaurants to his name and countless accolades, including two Michelin Stars for his namesake restaurant in San Francisco, Mina acknowledges how lucky he is to make a living following his passion. As a chef, he also understands that serving great food to his customers begins long before any ingredient makes its way to his kitchens. “There is nothing I enjoy more than making people feel great—and it all starts with the farmers,” explains Mina who has been developing relationships with purveyors throughout his almost 25 years of working in kitchens. After a day spent in a walnut orchard on the Sacramento River, Mina describes why he likes walnuts and some of the ways he uses them on his menus. “Walnuts have a lot of depth to them. When you roast them, they take on a totally different flavor. They give texture to any dish, and their oil content gives them richness. They are also a little bit tart—walnuts have a good balance to them.” For all of these reasons Mina likes to use walnuts in both savory and sweet dishes. He is especially fond of the classic combination of blue cheese and walnuts and serves a blue cheese soufflé gently with a spoonful of creamy walnut sauce. Likewise, his watercress salad prepared with locally grown greens gets a delightfully crunchy boost from an earthy walnut vinaigrette. Mina’s dishes illustrate the versatility of California Walnuts. Everything, from savory salads and soufflés, to summer fruit tarts and ice cream, are all fair game with the convenient and delicious walnut.