Tag Archives: Michael Mina

Take Five With Chefs Graham Elliot, Lincoln Carson, Michelle Karr-Ueoka, and Rory Hermann

Chef Graham Elliot, who is hilarious. Note the shirt.

Chef Graham Elliot, who is hilarious. Note the shirt.

 

MAUI, HAWAII — This year’s Maui portion of the Hawaii Food & Wine Festival featured an impressive line-up of illustrious chefs.

I had a chance to sit down with four of them last week: Graham Elliott who’s become one of the most recognizable faces, thanks to his stints judging “MasterChef” and “Top Chef”; Rory Hermann, director of culinary operations for Sprout Restaurant Group in Los Angeles, which includes Otium, Bestia, Republique, Barrel & Ashes, and the Rose Cafe; Lincoln Carson, one of the nation’s premier pastry chefs who worked for eight years with the Michael Mina Group, and now has his own Lincoln Heavy Industries Pastry & Hospitality Consulting company in Los Angeles; and Pastry Chef Michelle Karr-Ueoka, who owns MW Restaurant in Honolulu with her husband, Wade Ueoka.

They were all part of the festival’s “A Chef’s Paradise. The walk-around evening repast, held on the lawn at the Sheraton Maui Resort & Spa, featured cocktails, wines, and creative bites.

The chefs talked about their favorite Hawaiian ingredients, their guilty pleasures, and more. Carson and Karr-Ueoka also confirmed that they will be partnering with Michael Mina to open specialty food boutiques in his The Street, a gourmet food hall, in the newly transformed International Market Place in Honolulu. Look for The Street to open sometime in the first half of 2017. It will join Mina’s StripSteak, which opened its doors there earlier this summer.

Elliot's dish of Hawaiian Kajiki (blue marlin) crudo with toasted coconut, Maui lilikoi, and whipped avocado.

Elliot’s dish of Hawaiian Kajiki (blue marlin) crudo with toasted coconut, Maui lilikoi, and whipped avocado.

Graham Elliot

Q: What’s it been like for you to be on all of these TV cooking competition shows?

A: It’s super fun. I get to be myself on them. I want to educate people about cooking. If you have a contestant on “MasterChef,” the worst thing you can do is s–t on them about making something awful. Instead, I try to tell them how it could be better.

Q: Your favorite Hawaiian ingredient?

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Michael Mina Happenings & Tomato Dinners

The signature tuna tartare at Michael Mina restaurant. (Photo courtesy of the restaurant

Surprising New Chef at Michael Mina Restaurant, Plus a Bar Treat

Ron Siegel, who was on the opening team at the French Laundry in Yountville and the first American ever to defeat an “Iron Chef” on the original Japanese cult cooking show, is the new head chef at Michael Mina restaurant in San Francisco.

For Siegel, who has spent nearly a decade at the Ritz-Carlton Hotel in San Francisco, it’s a home-coming of sorts.

Chef Mina first hired Siegel as a line cook in 1991 at Aqua, the restaurant that used to operate on the same spot where Mina’s eponymous flagship now is.

In the ensuing years, Siegel, a Palo Alto High School grad, worked at Daniel in New York, then became head chef at Masa’s in San Francisco, Charles Nob Hill in San Francisco, and both the Dining Room and its new incarnation, Parallel 37, at the Ritz-Carlton.

Chef Ron Siegel will be the new chef of Michael Mina restaurant. (Photo by Carolyn Jung)

“Michael has been a mentor since the early days of my career and it is an honor for me to join the Michael Mina San Francisco team, cooking alongside him,” said Siegel, in a statement.

Siegel will start in September.

Meantime, Michael Mina restaurant wants to entice visitors to its swank bar by offering its famous tuna tartare for a special price of $10 (regularly $19).

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