About Chef Michael Mina
Chef Michael Mina, originally from Cairo, Egypt, and raised in Ellensburg, Washington, embarked on his culinary journey at the Culinary Institute of America in Hyde Park, NY. During his studies, he honed his skills in Chef Charlie Palmer’s kitchen at Aureole in New York City. His career ascended quickly when he partnered with Chef George Morrone to conceptualize and launch the renowned seafood restaurant AQUA in San Francisco in 1991. Despite a challenging start due to a major earthquake, Chef Mina thrived as AQUA’s executive chef from 1993 to 2002, earning accolades such as Rising Star Chef of the Year (1997) and Best Chef: California (2002) by the James Beard Foundation.
Chef Mina’s vision and culinary expertise led to the creation of the MINA Group, under which he now owns and operates over 30 distinguished restaurants globally. His career is marked by numerous awards, including a Michelin star for his restaurant MICHAEL MINA (2012-2018), induction into the James Beard Foundation’s “Who’s Who of Food & Beverage” (2013), and titles such as Gayot’s Restaurateur of the Year (2011) and Bon Appétit’s Chef of the Year (2005).
Widely recognized in national media, Chef Mina has been featured in publications like Bon Appétit, Food & Wine, and Wine Spectator, and on television shows including The Today Show and Food Network. He has appeared as a guest chef at the James Beard House, served as a judge on Hell’s Kitchen and Master Chef, and cooked for three U.S. presidents: Bill Clinton, George W. Bush, and Barack Obama.
About Executive Chef Jacob Solomon
Chef Jacob is thrilled to share Chef Michael Mina’s creative Mediterranean cuisine with his guests at Orla. He joined MINA Group in 2022 to oversee 15 of their acclaimed restaurants, bringing a wealth of experience and knowledge to the position and serving countless memorable meals to their guests.
Prior to partnering with MINA Group, Chef Jacob was based in Chicago, where he was the executive chef at Testaccio, named one of the city’s best new restaurants by Chicago magazine. He served as a leader for Lettuce Entertain You Hospitality, and worked closely with Chef-Owner Oliver Poilevey of Le Bouchon, restaurateur Aldo Zaninotto of Osteria Langhe, Chef Graham Elliot, and the acclaimed teams at NoMi, Dusek’s Board & Beer, and Second City.
A native of Los Angeles, Chef Jacob got his culinary start from his grandmother and took his first job in the kitchen at just 15. He studied at Le Cordon Bleu before departing for Chicago to begin his professional career. He enjoys camping, cycling, and carpentry, and is thrilled to return to his hometown of Los Angeles to lead the team at Orla.
