Press Kit

Bellagio - MICHAEL MINA - Executive Chef Nicholas Sharpe Biography

Bellagio - MICHAEL MINA - Executive Chef Nicholas Sharpe Biography

Nicholas Sharpe has been passionate about the culinary industry since his first job as a dishwasher at a steakhouse in his hometown of Frederick, MD where he witnessed the kitchen atmosphere first-hand. From then on, he knew the fast-paced, chaotic nature of being a chef was for him. Sharpe began his culinary career in 2000 as a line cook at Hollow Creek Golf Club in Middletown, MD. His passion and hard work earned him to a promotion to sous chef after only one year. After expanding upon his knowledge by working at top establishments across the country, he joined the team at MICHAEL MINA Bellagio where he is currently executive chef.

Upon graduating from Johnson and Wales University in 2003, Sharpe accepted a chef de partie position at Vidalia, a Southern-influenced restaurant from James Beard Award winning chef, Jeffrey Buben, in Washington D.C. There he oversaw the execution of dinner and lunch services throughout every kitchen station, but his main focus was fish and meat preparation. He took his expertise on fish dishes to Maestro by Fabio Trabocchi as a Chef de Partie from 2005-2007.


A Walk Through Bellagio

A Walk Through Bellagio

Foreword
Bellagio is about things that are good for the soul – fine dining, gardens, flowers, art and fashion.  The goal, from the outset, was to create a hotel that would exemplify absolute quality while emphasizing elegance and romance – in the literary sense – a place of ideal beauty and comfort; the world everyone hopes for, as it might be if everything were just right.
A dreamy notion, to say the least, but a notion compelled by today’s extremely competitive world leisure market.  People just expect more these days.  The old concepts of resort attractions are just that, old.
In order to become synonymous with beauty and elegance, Bellagio addressed its guests’ higher sensibilities.  Bellagio had to be distinctive enough to surpass the expectations of discerning individuals not easily fooled by advertising or hype.  In a cynical world, creating a place of special elegance, quality and distinction is a difficult feat.
There are few places in the world so exceptional they don’t require superlatives.  Such places are best described with the simplest of words.  Bellagio is such a place.

To download the entire Bellagio Walk Through, click the "Click to Download" button on this page.


Bellagio Fact Sheet

Bellagio Fact Sheet

 

Bellagio

3600 Las Vegas Boulevard South
Las Vegas, NV 89109
(702) 693-7111 – Phone
(888) 987-6667 – Toll-Free Room Reservations
(702) 693-8546 – Room Reservations Fax
 
Website – bellagio.com
Facebook – Bellagio Las Vegas
Twitter – @Bellagio
Instagram – @Bellagio
 
Media Information – (702) 692-6700 / publicrelations@mgmresorts.com
Media Newsroom – newsroom.bellagio.com/
 

 

To download the entire Bellagio Fact Sheet, click the "Click to Download" button on this page.


Bellagio - Le Cirque - Executive Chef Wilfried Bergerhausen Biography

Bellagio - Le Cirque - Executive Chef Wilfried Bergerhausen Biography


For Wilfried ‘Wil’ Bergerhausen, cooking runs in the family. His grandfather owned a farm and grew all of his own produce while his father worked in the front of house of restaurants for countless years, introducing his son at an early age to some of the most famous restaurants in France. So it comes as no surprise that Bergerhausen followed in his family’s footsteps. He grew up in an environment where he saw the entire cooking process - from growing the crop to serving it on the table. At the age of 10 he won “The week of taste” award in Cannes. Now, he follows his passion in Las Vegas.


Yellowtail Fact Sheet

Yellowtail Fact Sheet

LOCATION:                                      Bellagio
 
EXECUTIVE CHEF:                        Akira Back
 
EXECUTIVE SOUS:                        Alex Mayfield
 
GENERAL MANAGER:                  Tsuyoshi Yoshikawa                                        

 
HOURS:                                             Monday – Thursday, 5 p.m. – 10 p.m.
                                                             Lounge open until 11 p.m.
                                                             Friday – Sunday, 5 p.m. – 11 p.m.
                                                             Lounge open until midnight       


Pool Cafe Fact Sheet

Pool Cafe Fact Sheet

LOCATION:                                     Bellagio          
           
EXECUTIVE CHEF:                      John Ferguson
 
GENERAL MANAGER:                Daniela DeGrazia
 
HOURS:                                           Seasonal
                                                           Breakfast, 8 a.m. – 11 a.m.
                                                           Lunch, 11 a.m. – 4 p.m.
 
CUISINE:                                          Light fare featuring salads, sandwiches, pizzas and full breakfast

 


Lago by Julian Serrano Fact Sheet

Lago by Julian Serrano Fact Sheet

LOCATION:                                  Bellagio
 
EXECUTIVE CHEF:                      Nico Chessa
 
GENERAL MANAGER:                Albert Najem                         
 
HOURS:                                       Monday – Thursday, 11:30 a.m. – 11 p.m.
                                                     Friday – Saturday, 11:30 a.m. – midnight
                                                     Sunday, 11 a.m. – 11 p.m.
 
RESERVATIONS:                         Recommended by calling (866) 259-7111 or 702.693.8865
 
CUISINE:     
Contemporary, Milan-inspired Italian small plates.    



Le Cirque Fact Sheet

Le Cirque Fact Sheet

LOCATION:                                     Bellagio
                                               
PARTNERS:                                    Sirio Maccioni and family
 
EXECUTIVE CHEF:                       Wilfried Bergerhausen
 
GENERAL MANAGER:                Ivo Angelov
 
HOURS:                                            Dinner, Tuesday – Sunday, 5:00 p.m. – 10 p.m.
 
RESERVATIONS:                           Required by calling (702) 693-8865 or
                                                            (866) 259-7111
 
CUISINE:                                          French with contemporary influences


Bellagio - FIX Restaurant & Bar - Corporate Executive Chef of Light Group Brian Massie

Bellagio - FIX Restaurant & Bar - Corporate Executive Chef of Light Group Brian Massie

Brian Massie is corporate executive chef for The Light Group, overseeing menus at FIX Restaurant & Bar at Bellagio, STACK Restaurant & Bar at The Mirage, Diablo’s Cantina, BRAND Steakhouse at Monte Carlo.
 
Massie's duties as corporate executive chef for The Light Group includes concept development and menu design, hiring and training the staff and recipe development for both new and existing Light Group restaurants.
 
Massie’s menus are designed to offer approachable American cuisine focusing on simply grilled top-quality meat, fish and poultry.  He also incorporates creative and playful twists to classic food items and offers many dishes that are perfect for sharing.


Cafe Bellagio Fact Sheet

LOCATION:                                       Bellagio

                                                               
GENERAL MANAGER:                     Mark Houston
 
EXECUTIVE CHEF:                           Mark Hall
 
HOURS:                                            6 a.m. – 1 a.m., Daily
 
CUISINE:                                           American café classics
 
PRICE RANGE:                                 A la carte:
                                                          Breakfast: $10 - $22
                                                          Lunch & Dinner: $7 - $37




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