|Inspired by his grandmother’s Syrian
cooking, Mike Minor has been artfully creating unique dishes since a
very young age. With a diverse background in everything from fusion
cooking at Z’Tejas and high volume cooking at Hard Rock Café to
working for celebrity Chef/Owners like Wolfgang Puck and now Mary
Sue Milliken and Susan Feniger at Border Grill, Mike has worked in
many well-known restaurants in Las Vegas. His passion for food is
supported by his years of experience and study of regional cuisine
in Oaxaca and Michuacan, Mexico. Aside from his regular duties as an
Executive Chef, Mike is also very involved with various celebrity
charity fund raisers and award shows. He also gives back to his
community, spending the last five Thanksgivings cooking for the
homeless. Because of Chef Mike’s hard work, talent, and sincerely
friendly demeanor, he has made a lot of friends along the way and
has been featured in various local magazines, including City Life.
When not in the kitchen, Mike enjoys riding his dirt bike, going to
concerts, and sampling the local cuisine.
Border Grill Chef/Owners Mary Sue Milliken and Susan Feniger believe “modern Mexican” cuisine should be light and healthful, with a large dose of flavor. They favor a fresh take on authentic Mexican fare, featuring traditional meats, poultry, and seafood enhanced by lots of fruits and vegetables, herbs, fresh salsas, rice, beans, and handmade tortillas. Click here to read more about modern Mexican cuisine.