Michael Mina has been wowing diners since he burst onto the San Francisco food scene in 1993 as the executive chef of Aqua restaurant. Since then, the James Beard Award winner has been bestowed so many best-chef titles that we've lost count. Now in partnership with tennis great Andre Agassi, he’s poised to become a household name through his ever-expanding Mina Group empire, which already boasts four Las Vegas restaurants as well as eateries in Southern California, San Jose, and Atlantic City. Still, the superstar, who has gone as far as to design his own modular china for his multicourse extravaganzas, found the time to give us a personal peek into his refrigerator and dining preferences. While it's no surprise to discover he's got great taste, Mina does have some unexpected interests up his chef-coat sleeves. –Erika Lenkert
What's always in your refrigerator?
Strauss Farms milk.
What's your house wine or other beverage?
Au Bon Climat pinot noir.
House bubbly?
Any grower-producer from Champagne, like Pierre Peters, Aubry, or Egly Ouriet.
Food aversion?
Fiddlehead Ferns.
Favorite cocktail?
Cable car. Combine 1-1/2 ounces Captain Morgan's Spiced Rum, 3/4 ounce orange curaçao, and 1-1/2 ounces sweet-and-sour mix in an ice-filled cocktail shaker and shake until chilled. Dip the rim of a martini glass into a plate with a pool of Bacardi 151-proof rum, and coat the rim with a 50-50 mix of cinnamon and sugar. Strain the contents of shaker into glass and garnish with orange-peel spiral.
Favorite olive oil?
Villa Mille Rose extra virgin olive oil from Napa.
Fast table-decor tip you use when entertaining at home?
Items from nature—branches, moss, leaves, stones, flowers.
Your guiltiest pleasure?
Pistachio gelato.
Favorite new kitchen toy?
An Electrolux high-speed oven.
