Former Executive Chef
Border Grill Las Vegas and BBQ Mexicana
Inspired by his grandmother’s cooking, Mike Minor has been artfully creating unique dishes from 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, 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.
In 2014, Chef Mike launched TruckUBarbecue food truck and mobile catering, earning him numerous awards including “Best Career Move” from Vegas Seven, “Best New Food Truck” from Las Vegas Weekly, and Eater’s “Top 22 Food Trucks in America” in 2014; Seven magazine’s “Best New Restaurant” in 2015; and 2016’s “Top 100 Food Trucks in America” from the Los Angeles Times.
Aside from his experience as an Executive Chef, Mike has also been very involved with various celebrity charity fundraisers and award shows. 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, Chef Wanted, Cooking Channel's Big Bad Barbecue Brawl, and named winner of Cutthroat Kitchen. Mike was recently awarded the sustainability award by “Star Chefs” and is a Signature Chef for the March of Dimes.
Chef Mike returned to Border Grill Mandalay Bay in the fall of 2017, and in 2018 debuted the fast-casual smoked meats concept, BBQ Mexicana, located at Las Vegas’s Mandalay Bay Resort & Casino in collaboration with Chefs Mary Sue Milliken and Susan Feniger. When not in the kitchen, Mike enjoys going to concerts, and sampling the local cuisine.