It took chef and restauranteur Michael Mina three months to decide on a ramen bowl for his new Embarcadero restaurant, The Ramen Bar. He and his partners tried dozens of different kinds; none provided the ramen-eating experience that Mina was looking for. Eventually, Mina, along with Patric Yumul, president of the Mina Group, and Ken Tominaga, chef of The Ramen Bar, turned to a potter friend who had designed serve-ware for Mina's restaurants before. They would... More >>>
Marc Fiorito, Gamma Nine Photography
Though he's not in the kitchen as much as he'd like to be these days, running restaurants is still Michael Mina's top priority.