Chef Jonathan Hill (right) executes Chef Michael Mina’s (left) Bourbon Steak concept in Orlando; Hay Smoked Tomahawk. Photo by Roberto Gonzalez.

Michael Mina is the chef, founder and executive chairman of The Mina Group, an award-winning restaurant management company with more than 30 chef-driven concepts across the country. One of those concepts is Bourbon Steak, which recently opened at the Walt Disney World Dolphin Hotel.

Mina got his first restaurant job, as a dishwasher, at a restaurant in Washington state as a teenager. By age 15, he was cooking.

“I just fell in love with everything about it,” he says. “I fell in love with the camaraderie. The staff becomes an extension of your family. Then you get the ultimate prize, putting your heart and soul into it (cooking) and getting the immediate satisfaction of seeing someone enjoy it.”

Mina has won numerous accolades throughout the past 30-plus years, but his passion remains the same: refining ways to elevate the dining experience and building great teams that turn into great partnerships.

Mina sat down with Orlando magazine to discuss Bourbon Steak Orlando.

With Bourbon Steak, you have a growing brand—10 locations and counting. Was this always the intent?

I don’t think you ever build the first one intending to have a second. You feel it out and see how it resonates. But (growing the brand) has been a focus for quite some time.

Tell us about the name.

I’ve always loved the name. It came from Bourbon Stockyard in Chicago, which was the first stockyard in the United States.

What are Bourbon Steak’s origins?

It all started with the technique. That was the big driver at the beginning. It was so long ago, people just called it Kobe beef—no one was calling it wagyu yet. We started experimenting with American wagyu to make it as tender as possible. That’s when we came up with the idea of slow poaching it in butter. We ultimately got it down to a science, and thought ‘we should just do this with all the cuts.’

That’s really when it hit home that we could create a steakhouse with something that hadn’t been done before technique-wise. When we open a new Bourbon Steak, the goal is to compete with all the restaurants in the city, not just to compete with the steakhouses.

How do you stay ahead of those restaurants?

It’s always about the same four things: deciding on a place where people want to be, where people feel good when they’re in the restaurant; from there, it’s product, technique and innovation. We’re constantly innovating and striving to create dishes that are relevant and impactful.

What’s the vibe of Bourbon Steak Orlando?

I wanted to break up the formality—start the party right away. Everyone’s going to sit down and eat French fries instead of bread, so they immediately get the sense that we’re here to have some fun.

How is Orlando different from other Bourbon Steak locations?

Florida has a totally different cycle when it comes to produce, so we’re able to use tomatoes and citrus much earlier. You’ll see touches throughout the menu, like the Hearts of Palm salad with grapefruit and avocado.

What is your main focus at The Mina Group?

My main focus has not changed since day one. It is: how do we put people in a position where they can execute consistently and at a very high level? It’s all about putting together a team. You want to have the right people around you, in the right positions. That’s how you end up with a great partnership.

Hay Smoked Tomahawk. ©Bourbon Steak Orlando

Michael Mina’s Choice Cuts

Favorite cut of steak: The rib cap.

“It’s that little piece on top of the ribeye that’s always overcooked,” says Mina. “We butcher it out separately and grill it. It’s as tender as a filet but with the marbling and rich flavor of a ribeye.”

Favorite temperature: Depends on the cut.

“I’ll go anywhere from medium to rare, depending on the marbling,” says Mina. “The more marbled, the higher temperature I eat it at because it releases more of that flavor.”

Favorite drink pairing: A classic martini or glass of burgundy.

“There’s just something about going to a steakhouse and having a classic martini,” says Mina. “But I’m big on burgundy and personally love it with steak.”

Bourbon Steak Orlando’s vibrant interior draws inspiration from the local area to create a sense of place that’s playful, contemporary and elegant—sophisticated yet approachable. Photo by Roberto Gonzalez.

Earning His Chops

Chef Jonathan Hill shares his thoughts on his role in Orlando’s culinary landscape.

Jonathan Hill is the senior sous chef at Bourbon Steak Orlando. He’s worked hand-in-hand with Michael Mina to translate Bourbon Steak’s innovations, techniques and style to the Orlando market. He first started as an intern at the Walt Disney Swan and Dolphin in 2012, and has seen Orlando’s culinary landscape change from a being dotted by chain restaurants to a haven for chef-driven concepts. We spoke with him about his culinary journey.

What first interested you in the culinary world?

My dad was always into cooking. He wasn’t a chef by any means, but he always took his time to make stuff from scratch. So, I was always around food as a kid. I didn’t get into culinary until I was in college. I was going to FSU and I got a job in the kitchen there and realized I really enjoyed it. So, I went to culinary school.

I was always the one who was cooking for everybody. I just like making everybody happy. That’s really what cooking is about.

Do you remember the first dish you made that you were proud of?

(As a junior sous chef) I made an ostrich tenderloin with a blackberry bordelaise and some marble trio potatoes I thought came out really nice.

How does Bourbon Steak fit into Orlando’s culinary scene?

It’s great being on Disney property. We’re trying to give that extra experience, from the service to the drinks to the food. Everything that we do is for the guest, to make sure that they’re having a great experience. People save for their whole lives to come to Disney for a week, so we want to make it as good as can be.

You trained to learn the hallmarks of the Bourbon Steak brand. What were your key takeaways?

Working with the whole Mina Group team was great. It was just taking in everybody’s knowledge. Whether it’s a chef or an intern, you can learn from anybody. I soaked it all in and learned every step of the process.

How do you make the Bourbon Steak experience most memorable for the guest?

It all comes from the beginning. We make everything from scratch. Taking the time and care is really what makes a dish great. Did you take the time for that sauce to reduce nice and slow? Take the time to braise the short rib for hours, instead of cooking it at a high heat? So, it’s really just caring and making sure we’re dealing with our vendors and getting the best product that we can.