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.

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.