All The Vegas Podcast: Executive Chef Mike Minor at Border Grill

Chef Mike Minor is bringing new flavors to Border Grill.

Border Grill executive chef Mike Minor is our guest for this episode of All The Vegas and this interview is going to make you so hungry. We’re talking about Mike’s infamously delicious Border Brunch, serving up Yucatan Eggs Benedict and Peruvian shrimp and grits and so much more every weekend at the Mandalay Bay hot spot. We’re talking about the new BBQ Mexicana, a quick-serve counter dishing up Mike’s burnt ends brisket burrito with crispy fries, chipotle-honey coleslaw and habanero molasses barbecue sauce, among other creative fusion dishes.

All The Vegas

ATV8: Mike Minor

All The Vegas hosts Brock Radke and Mark Shunock talk with chef Mike Minor of Border Grill and BBQ Mexicana.

Mike has lived in Las Vegas since the early 1980s and worked his way up in the restaurant world, having spent time in the kitchens of some of the city’s most popular dining destinations. We also talk with Mike about ditches in the desert; working for hospitality giants from Isaac Tigrett and Peter Morton to Mary Sue Milliken and Susan Feniger; traveling Mexico and eating all the street food; what it was like starting his own Vegas food truck with Truck U Barbeque; and what makes the Border Grill cuisine and culture so special.


Since Mike is such a great guy and has been in Las Vegas for so long, we let him make two picks for The Vegas You Need. He recommends an exploration of Zak Bagans’ Haunted Museum for those who are into Vegas history and spooky stuff and reminds us all how great the raw bar is at Bouchon.

Mark found the city’s hottest new speakeasy: It’s The Underground at the Mob Museum and it’s all about Prohibition-era cocktails and vibes.

Brock has been slathered in sunblock and is ready to close out the summer with all the pool parties he can fit into August at Encore Beach Club.

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