Chef Mike Minor

At Border Grill Mandalay Bay in Las Vegas, Executive Chef Mike Minor turns locally and sustainably sourced ingredients into Modern Mexican dishes, in collaboration with Co-Chefs/Owners Mary Sue Milliken and Susan Feniger. “My philosophy in the kitchen is simple—happy people making really good food,” he says. Treating staff with respect, admiration, and honesty, Minor asks his team to pour their hearts out on the plate and, in return, empowers and mentors them towards their best.

Burnt Ends Burrito

Burnt ends w/ manchego cheese, crispy chips, coleslaw, chipotle aioli, and a habanero BBQ sauce.

Cornflake fried chicken tacos

Buttermilk soaked cornflakes fried chicken w/ flour tortilla, chipotle coleslaw, and a habanero bbq sauce.

Chef Errol LeBlanc

Chef Errol brings years of culinary experience with his long history in the local scene. The former Chef-Owner of R.E. Tapas Kitchen and Lounge and now Executive Chef at Pamplona Cocktails & Tapas, has created a delicious tapas menu that can challenge the best restaurants in Spain.

Seafood Paella

Paella de Mariscos w/ clams, mussels, calamari, and shrimp.

Meat Paella

Paella de Carne w/ longaniza, morcilla, and chicken.