Michael Mina Meets SF Unions Maturely

By JULIETTE ROSSANT Michael Mina's new restaurant in San Francisco has been hot stuff -- I know, because I've tracked how many visitors read my articles about him on superchefblog, and the numbers have been very high and sustained for many months. Now, Michael is back in the news -- this time, reports The San Francisco Chronicle, thanks to a month-long strike and lockout in the city which has been eating away at the local hotel industry. Of some 70 employees chez Mina, only eight key personnel (three managers, three sous chefs, the beverage director and the chef de cuisine) are non-union at Restaurant Michael Mina. The cost? It ain't over yet, but one can guestimate in advance by value of gift certificates for future dinners which Michael has given away, some $75,000. Michael's business-interruption insurance covers force majeures but not labor disputes. Unions and hotel business come up frequently in Super Chef, such as Wolfgang Puck's foray into the Kimpton Group with Postrio (p. 17), Charlie Palmer's introduction to unionized labor at Aureole Las Vegas (pp. 67-68), and Todd English's numerous hotel deals (pp. 107-123). What is the workaholic Michael doing with his enforced free time? He's cooking more in his other restaurants: Nobhill, SeaBlue and Michael Mina in Las Vegas and Arcadia in San Jose. Then there's the Fall menu... Should Michael be worried? Well, I'm sure he's thought of the fact that every single restaurant under his hat is located in a hotel...! Previous articles: Agassi's Star Palate: Michael Mina The Rise of Restaurant Michael Mina