Why isn't Michael Mina a celebrity chef with his restaurant empire that's bigger than many more well-known comrades? San Francisco Weekly puts together a nice profile of Mina that answers that very question. "…the product of the massive, super-efficient restaurant machine that Mina has engineered is not just great food, but great chefs and great managers, who then go on to open their own places. In the unstable world of restaurants, Mina's great success is creating stability, and in training others to create stability, too." [SF Weekly]
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