Bourbon Steak

A Michael Mina Restaurant

Bourbon Steak celebrates the details that make meals memorable, from perfect sears and tableside old-fashioneds to shared sides and milestone moments. Chef Michael Mina brings his fresh perspective to familiar favorites, balancing the joy of the classics with the thrill of the unexpected. With unique flavors, inventive cocktails, and local inspiration, Bourbon Steak brings new delight to time honored rituals.

A special article about our complex sommeliers.

Reservations recommended. Dinner only.

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Dinner Dessert Kids Wine Drinks

Dress Code

This restaurant is one of our Signature Dining experiences. Guests are expected to dress accordingly in attire that respects the restaurant’s sophisticated and upscale aesthetic. Clothing should be clean, neat and in good condition, free from offensive language and/or graphics. Please no swimwear.

2 Hours of Complimentary Child Care

Enjoy two hours of complimentary childcare at Camp Dolphin, our exclusive kids’ club for ages 5-12, when you dine at this signature restaurant. Book Now.

A hand tops a powdered pastry with caramel beside a tiered stand of beignets. Nearby are raspberries, chocolate, cream, a bottle of Macallan 30 whisky, and a glass of whisky on a dark table.

A plate with tuna tartare topped with a raw egg yolk and greens, sprinkled with paprika, sits on a wooden table with a glass of water, toast, and wine in the background.

A golden puff pastry tops a copper pot on a white plate, with a napkin-wrapped handle, knife, and fork on a wooden board engraved BOURBON STEAK, against an abstract background.

A sliced, medium-rare steak garnished with herbs is served on a wooden board with salt, a steak knife, and fork. Surrounding plates hold onion rings, dipping sauce, greens, and other side dishes.

A plate with sliced medium-rare steak, a bone-in rib, herb-garnished potatoes, and a sprig of rosemary, served in a brown bowl on a table.

Meet The Chef

Michael Mina

Chef, Founder & Executive Chairman

Michael Mina is an award-winning chef and the founder and executive chairman of MINA Group, a collection of over 30 chef-driven concepts such as PABU, Sorelle, MINA’s Fish House, the Bungalow Kitchen by Michael Mina, and Bourbon Steak, across the Bay Area, Los Angeles, New York, Hawaii and beyond. Born in Cairo, Egypt, and raised in Washington, he began his career at Chef Charlie Palmer’s Aureole in New York City. His collaboration with Chef George Morrone led to the creation of AQUA, an upscale seafood restaurant in San Francisco, which opened to national acclaim, and as AQUA’s executive chef, Chef Mina also earned multiple James Beard Awards over the years. Throughout his illustrious career, Chef Mina has also been honored with additional numerous accolades, including a Michelin star at MICHAEL MINA, James Beard Foundation’s “Who’s Who of Food & Beverage” inductee, Bon Appetit’s Chef of the Year, and more. He was most recently named one of the “50 Most Powerful People in American Fine Dining” by Robb Report.

Upscale restaurant interior with dark wood floors, teal walls, modern chandeliers, and neatly set round tables. A large, colorful abstract artwork hangs on the far wall, creating a stylish and inviting atmosphere.

Meet The Chef

Alexander Calderon-Chau

Senior Sous Chef, Bourbon Steak

Alexander Calderon-Chau is a culinary leader with more than 12 years of professional experience across independent restaurants, smokehouses, and luxury hotel dining operations. His career began in locally owned, mom-and-pop establishments, where he developed a strong foundation in kitchen operations and work ethic. A defining chapter followed at 4 Rivers Smokehouse, where he progressed from dishwasher to pitmaster,
overseeing the smoker program that serves as the operational backbone of the concept.

Originally from Hollywood, Florida, Alexander later relocated to Tampa, earning a Bachelor of Science in Economics from the University of South Florida. He subsequently moved to Orlando, where he entered the hotel and resort culinary sector and steadily advanced through roles in casual and fine dining outlets. His leadership and technical expertise led to Sous Chef positions at Shula’s Steak House and Todd English’s bluezoo. He currently serves as Senior Sous Chef at Bourbon Steak, where he supports culinary operations at a high-volume, fine dining level with a focus on quality, consistency, and team development.

Beyond his professional career, Alexander values time spent traveling to Florida state parks with his fiancée and their dog, and enjoys cooking at home for his family—bringing the same attention to detail and hospitality into his personal life.

A person uses a fork and spoon to eat a gourmet dish featuring rolled seafood and sauce, elegantly plated on a dark green plate atop a gold charger on a marble-topped table.

Private Dining & Groups

Whether you’re planning an important dinner meeting, an elegant dinner for the wedding party, or a fun family reunion, we’ll help you plan the perfect dining event that your guests will appreciate and remember. Formal or casual, our Chef and staff of Certified Sommeliers will create a menu to accommodate your appetite.
To learn more about our private dining opportunities, contact our private dining specialist at 407-934-1609.

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