Born in Cairo, Egypt and raised in Ellensburg, Washington, Michael’s love affair with the kitchen started early and has since spanned many continents. His epicurean journey began in 1987 at the Culinary Institute of America in Hyde Park. He got his first taste of developing a concept menu for an upscale seafood restaurant in San Francisco which opened to national acclaim in 1991. Always thinking bigger, Michael’s culinary and business vision led to the founding of his company, Mina Group, with partner Andre Agassi in 2002, allowing him to open 17 concept restaurants and a lounge concept. Michael keeps an eye out for new trends and is not afraid to launch his own.
Chef de Cuisine
Jun Hee Lee is known for his modern plate presentation and creative Euro-Asian menu design. With over fifteen years of experience in the industry, Lee brings an immense amount of knowledge, passion and creativity to Fontainebleau’s food and beverage team. Prior to coming to Fontainebleau Miami Beach Lee worked under the direction of Joel Robuchon for over eight years. At L’Atelier de Joel Robuchon at MGM Grand in Las Vegas, Lee climbed the ladder until he was promoted to Chef de Cuisine. During his time with Robuchon, the restaurant received one Michelin Star.
Jennifer Wagoner brings a unique creativity, exuberance and charm to the historic Fontainebleau Miami Beach’s acclaimed wine program. In her role as Lead Sommelier at Pizza & Burger by Michael Mina and StripSteak by Michael Mina, award-winning chef Michael Mina’s contemporary American tavern and steakhouse, respectively, Wagoner manages expansive wine lists encompassing more than 1000 bottle and 50 by the glass selections; no easy feat for even the most seasoned sommelier.