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Three months after Ron Siegel came on at Michael Mina, GrubStreet has a meal there, deciding it is "bound to earn back its second Michelin star." Then Siegel explains how his style is different: "I'm a little more ingredient-driven, and why he left the Ritz-Carlton: "I didn't want to be a hotel chef anymore. And that was kind of the direction that was going." [GrubStreet]
