Celebrating 10 Years of AAA Four Diamond Award-Winning Dining

For more than two decades, Michael Mina has been a beacon of influence, passion and achievement in the culinary world. His modern steakhouse concept, Bourbon Steak, is one of the many iconic restaurants he has created during his career. With accolades including James Beard Foundation "Who's Who of Food & Beverage" inductee in 2013, Gayot Restaurateur of the Year 2011, Food Arts Silver Spoon Award winner May 2011, Bon Appétit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as well as the International Food and Beverage Forum's Restaurateur of the Year 2005, Michael continues to dazzle the culinary world with bold dining concepts. Michael's culinary and business vision led to the founding of his company, Mina Group, with partner Andre Agassi in 2002, leading to 20 concept restaurants, a lounge and the Michael Mina Wine Club.

"Give it a little love. If you take the time to treat the ingredients, we are lucky enough to use with respect from start to finish, I honestly feel the guest can taste the difference." Hailing from a small community of commercial salmon fishermen in South Central Alaska, Executive Chef Sara Garrant happily brings her background directly to the Bourbon Steak kitchen with a dynamic focus on fresh, local ingredients through a tight-knit, respectful team atmosphere. After beginning her culinary journey at Le Cordon Bleu College of Culinary Arts in Ottawa, Chef Garrant showcased her talents at various esteemed Valley restaurants as well as becoming Chef de Partie at the Fairmont Grand Del Mar before joining Bourbon Steak Scottsdale. She then moved to Miami Beach, where she became the Senior Sous Chef at Fountainebleau Michael Mina 74, until her heart led her to return and claim her current role as Executive Chef at Bourbon Steak in Scottsdale. Chef Garrant aspires to serve guests with memorable dining experiences worth returning for time and time again.

"Wherever you are, be all there." Maki began her career at the Ritz Carlton Dove Mountain in Tucson, AZ in 2011. During her time at CORE Kitchen & Wine Bar, Maki held the positions of Server Assistant, Food Runner, and Server. In 2014 she moved North to Scottsdale and worked for a year at the JW Marriott Camelback Inn as a Server before she joined Mina Group and the team at Bourbon Steak in December 2015. In December 2016 Maki moved out to San Francisco, CA and joined PABU by Michael Mina as the Lead Captain. She returned to us in March of 2018 and was most recently studying under Jason Caballero as the Assistant Sommelier. In her new role Maki will lead the wine program and continue to elevate the Bourbon Steak experience for our guests. Maki holds a degree from Pima Community College in Tucson, AZ and was certified by the Court of Master Sommeliers in 2018.

"I'm passionate about customized hospitality and strive to make sure every guest leaves having a memorable dining experience with exemplary service." Andrew works consistently to set and exceed customer service expectations, working with both high profile guests and everyday visitors. He brings a strong background in guest relations, spirits, wine education and service from previous positions at numerous high-profile restaurants including Pabu at Four Seasons Hotel in Baltimore, Maryland and Michael Mina's RN74 in Seattle, Washington.