Chef Michael Mina’s Bourbon Steak opens at Walt Disney World Swan and Dolphin
- Emma Walton
- 3 hours ago
- 7 min read
James Beard Award-Winning Chef brings his signature steakhouse concept to Central Florida.
Acclaimed chef and restaurateur Michael Mina has expanded his celebrated Bourbon Steak brand with the opening of Bourbon Steak Orlando located at the Walt Disney World Swan and Dolphin. Known for redefining the modern steakhouse, Bourbon Steak combines the finest ingredients, meticulous techniques, and unparalleled hospitality to deliver a dining experience that balances timeless traditions with a contemporary edge.
The restaurant is the newest addition to the hotel’s lineup of 23 restaurants and lounges.
Chef Mina, an Egyptian-American restaurateur, has built a legacy of chef-driven concepts under The MINA Group, earning multiple James Beard Awards, Michelin stars, and recognition as one of the “50 Most Powerful People in American Fine Dining” by Robb Report.
This latest opening continues to showcase Chef Mina’s ability to create elevated culinary experiences that resonate with diverse audiences.
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Located inside the Dolphin hotel, Bourbon Steak Orlando offers a menu rooted in Chef Mina’s culinary philosophy of product, technique and innovation, with highlights including premium cuts of steak, globally inspired seafood, and indulgent sides—all delivered with an original flair that distinguishes Bourbon Steak from the traditional steakhouse model.
“Bringing Bourbon Steak to the world’s most popular vacation destination is a natural fit,” said Chef Mina. “A trip to Orlando is all about creating lasting memories—and that’s exactly what we aim to deliver: a dining experience guests will remember for a lifetime.”
“We’re thrilled to welcome Chef Mina and Bourbon Steak to our eclectic family of restaurants at the Walt Disney World Swan and Dolphin,” said Sean Verney, area general manager of the Walt Disney World Swan and Dolphin “
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THE TEAM
Michael Mina is an award-winning chef and the founder and executive chairman of MINA Group, a collection of over 30 concepts such as Orla, PABU, Sorelle, MINA’s Fish House, The Bungalow Kitchen by Michael Mina, and Bourbon Steak, across the Bay Area, Los Angeles, New York, Hawaii and beyond. Born in Cairo, Egypt, and raised in Washington state, Chef Mina began his career at Chef Charlie Palmer’s Aureole in New York City before launching AQUA in San Francisco with Chef George Morrone to national acclaim.
Over his illustrious career, he has been honored with numerous accolades, including a Michelin star at MICHAEL MINA, induction into the James Beard Foundation’s “Who’s Who of Food & Beverage,” and being named Bon Appétit’s Chef of the Year. In both 2023 and 2024, Chef Mina was recognized by Robb Report as one of the “50 Most Powerful People in American Fine Dining.”
Last year, he released his most personal project yet: My Egypt: Cooking From My Roots, a cookbook that explores his Egyptian heritage and its culinary influence on his career.
Senior Sous Chef Jonathan Hill leads the kitchen at Bourbon Steak Orlando, bringing a wealth of experience and expertise to the team. Before joining Bourbon Steak, Chef Hill held key culinary positions including Chef of Shula’s Steak House and Executive Banquet Chef at the Walt Disney World Swan and Dolphin as well as with SeaWorld and Dubsdread Catering.Hill’s experience in steakhouse cuisine and as a certified wine sommelier, make him a great fit for this location of Bourbon Steak, where his culinary perspective perfectly complements Mina’s signature style.
THE MENU
Bourbon Steak Orlando delivers an unparalleled dining experience with a meticulously crafted menu that honors steakhouse traditions while embracing modern innovation.
In lieu of traditional bread service, every table is treated to Bourbon Steak’s signature Duck Fat Fries trio, accompanied by an array of dipping sauces. Shellfish and caviar selections set the tone for an unforgettable meal, featuring an impressive array of chilled offerings. Choices include Gulf Shrimp Cocktail with gin-spiked cocktail sauce and succulent, buttery Red Alaskan King Crab.
Appetizers include Michael Mina’s renowned Tuna Tartare, prepared tableside with quail egg, pine nuts, mint, Asian pear, and habanero-sesame oil—a dish Chef Mina first introduced in 1991 at AQUA, now a global staple; a Black Truffle Agnolotti with burrata cheese filling and truffle butter; and Bacon-Wrapped Scallops with a cherry, turnip, Marcona almond madeira emulsion, delivering just the right balance of richness and flavor, among others.
The team has curated an exceptional selection of steaks to highlight the finest quality meats. Selections include a 10 oz Filet Mignon, 22 oz 45-Day Dry-Aged Cowboy Ribeye, and the dramatic 40 oz Hay-Smoked Tomahawk Ribeye, served tableside for a showstopping presentation from the custom design Bourbon Steak trolley.
The Wagyu beef selection at Bourbon Steak Orlando features some of the world’s most sought-after cuts, including Miyazaki A5 Strip Steak and Snake River Farms domestic Wagyu Rib Cap. Accompaniments include Black Truffle Butter, Béarnaise Sauce, and Chimichurri, offering guests the opportunity to customize their steaks to perfection.
Other main dishes celebrate bold flavors and impeccable technique. The Big Eye Tuna Au Poivre is served with seasonal chanterelle wild mushrooms and wilted spinach, peppercorn sauce, while the Miso Broiled Sea Bass is on the lighter side with baby squash, shishito peppers and ginger dashi.
The iconic Maine Lobster Pot Pie, presented tableside in a copper pot with market vegetables and a lobster-brandy cream, remains a hallmark of the Bourbon Steak experience.
Sides are just as indulgent and are not to be missed, with offerings like Black Truffle Mac & Cheese, Creamed Spinach topped with crispy shallots, and Jalapeno Creamed Corn with cilantro.
The dessert menu at Bourbon Steak Orlando offers a decadent finale to the dining experience, blending classic flavors with refined techniques. Highlights include the Key Lime Napolean that honors the regional ingredient while also giving the classic dessert an updated spin with layers of crispy and crunchy sugared puff pastry and citrus cream; the Brûléed Basque Cheesecake, which is the only Basque cheesecake in the nation that features a brûléed crust and is topped with Florida strawberries.
Other Bourbon Steak classic desserts featured include warm Beignets with a trio of dipping custards (Macallan 12-Year butterscotch pudding, crème brûlée with fresh raspberries, milk chocolate pot de crème); the signature Bourbon Steak Chocolate Candy Bar, featuring peanut butter crunch, chewy brownie and caramel mousse flavors and Michael’s “On the Rocks” Root Beer Float with sassafras ice cream and signature walnut chip cookies.
BEVERAGE PROGRAM
The beverage program at Bourbon Steak Orlando is designed to complement the restaurant’s refined yet dynamic culinary offerings, featuring a thoughtfully curated selection of wines, cocktails, and spirits.
The wine list showcases an impressive collection from both the Old and New World, offering everything from renowned labels from Bordeaux and Burgundy to emerging producers making waves in the industry.
Each selection is chosen for its depth, personality, and balance, ensuring a perfect pairing for any dish.The cocktail program blends timeless classics with modern ingenuity, featuring an extensive collection of rare and allocated bourbons, including exclusive single-barrel selections that elevate the experience.
Signature drinks, such as the Our Famous Martini, crafted with Grey Goose Vodka and Bombay Sapphire with lemon manzanilla sherry, dry vermouth and citrus essence, set the tone for an elegant evening, while playful yet sophisticated options like the Fruit Ninja, a tequila-based cocktail with yuzu, grapefruit, and honey peach bitters adds an element of delight.
Non-alcoholic selections are just as fun with items such as the Fairweather Friend comprised of Lyre’s London spirit, lime almond orgeat and cumber fever tree seltzer.
THE DESIGN
Rooted in the spirit of its surroundings at the Walt Disney World Dolphin, the design for Bourbon Steak draws its inspiration from the local area to create a sense of place that is both inviting and elevated, with a touch of playfulness.
The rich tones, contemporary lighting, and elegant detailing offer a modern interpretation of the traditional steakhouse—sophisticated yet warm, tailored yet approachable. Every element, from the curated art to the intimate layout, is designed to honor classic hospitality while embracing a fresh, refined aesthetic.
Bourbon Steak Orlando is open for dinner from 5 – 11 pm daily.
Reservations are available at swandolphin.com/bourbonsteak or OpenTable.
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