Inspired by his grandmother’s cooking, Mike Minor has been artfully creating unique dishes since a very young age. With a diverse background in everything from fusion cooking at Z’Tejas and high volume cooking at Hard Rock Café to working for celebrity Chef/Owners like Wolfgang Puck, Mary Sue Milliken and Susan Feniger at Border Grill. Mike has worked in many well-known restaurants in Las Vegas.

His passion for food is supported by his years of experience and study of regional cuisine in Oaxaca and Michoacan, Mexico. Aside from his experience as an Executive Chef, Mike has also been very involved with various celebrity charity fund-raisers and award shows, and even found the time to create his own version of Mexicue, A.K.A. TruckUBarbeque.

Because of Chef Mike’s hard work, talent, and sincerely friendly demeanor, he has made a lot of friends along the way and has been featured on Food Network’s Chopped, Cutthroat Kitchen, Camp Cutthroat, and Chef Wanted, and in various local magazines, including Las Vegas Weekly, Seven Magazine, and City Life.

Mike was recently awarded the sustainability award by “Star Chefs” and is a Signature Chef for the March of Dimes. When not in the kitchen, Mike enjoys going to concerts, and sampling the local cuisine.