American celebrity chef Michael Mina has inaugurated his first restaurant in Saudi Arabia, introducing his culinary flair to the Middle Eastern region.
The new dining establishment, Taleed by Michael Mina, is situated in the Bab Samhan Hotel in the town of Diriyah, as reported by Arab News.
Born in Cairo and raised in the US, Mina has been surrounded by Middle Eastern cooking since childhood, and this early exposure ignited a passion for the cuisine.
Mina was quoted by the media outlet: “I really have wanted to be more present in the Middle East because this is very much tied to my roots and what I grew up with and what I grew up eating. “
“When this opportunity came, it just felt new and fresh, especially given where I’m at in my career.”
Mina added: “My mother had eight aunts and uncles. Every weekend there’d be 30 people at home, and the table would be filled with food.”
His flagship restaurant in San Francisco has been awarded a Michelin star. He holds multiple James Beard awards and has cooked for three US presidents.
The concept of Taleed by Michael Mina was crafted to blend the essence of Saudi culinary traditions with the Mina Group's approach to gastronomy.
Alex Griffiths, culinary vice-president of San Francisco-based restaurant management company Mina Group, played a pivotal role in developing the new dining venue.
Griffiths told Arab News: “We came to Saudi more than 55 times in the past four or five years to really understand the food heritage.
"One of the things we wanted to focus on was how to represent both Mina Group and chef Mina, while incorporating influences from the Hijazi side of the Kingdom.
I think the Saudi food scene is going to explode. You [are seeing] more and more innovation, but that innovation stays rooted here as well."
Taleed by Michael Mina’s menu celebrates a fusion of tastes, featuring dishes such as shrimp kabsa, spice-marinated yellowtail and a tuna falafel that draws inspiration from chef Mina's mother's recipe.
Mina Group appointed Eric Martino as its president in July 2023.
