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.
Lead Sommelier
Joseph “Joey” Gewarges brings over 25 years’ experience as a sommelier and hospitality professional. His intimate knowledge of wines and unconditional respect for his position ensures a classic fine dining service. With numerous certifications from Societies such as from the Court of Master Sommeliers, The Society of Wine Educators, and The International Wine Society-Cooperative, Gewarges is committed to furthering his craft and educating others. In the past, he worked for prestigious establishments like The Capital Grille and Andiamo Restaurant Group, where he was a Corporate Beverage Director and presided over 12 restaurants.
Executive Chef
A graduate of the Academy of Culinary Arts in Caracas, the Venezuela-born chef has an impressive resume of bold-faced chef and restaurant names/brands including Jean-Georges Vongerichten – whom he worked under at Fern; J&G Grill and Matador Room; L’Atelier de Joel Robuchon and Le Jardiner in Miami; and Stubborn Seed, South Florida celebrity chef Jeremy Ford’s acclaimed Miami Beach restaurant. At StripSteak, he will bring to bear a decade’s worth of fine dining expertise, ensuring the modern American steakhouse fare StripSteak is renowned for will continue to wow diners.
