Dining

Bellagio - Harvest by Roy Ellamar - Executive Chef Royden Ellamar Biography

Bellagio - Harvest by Roy Ellamar - Executive Chef Royden Ellamar Biography

Royden Ellamar, a Hilo Hawaii native, learned to respect nature at a young age. He grew up farming, fishing and hunting in the Big Island’s pristine terrain with his family and from them, he gained a keen understanding of the process food goes through while traveling from the farm to the table. This is knowledge he has relied on throughout his career and in the kitchen at Sensi.

“It is very important to me to have relationships with the people that grow our food,” Ellamar said.  “I like knowing that the food we present to our guests is the best quality and meets the exceptionally high standards people expect from Bellagio restaurants.”


Harvest by Roy Ellamar Fact Sheet

Harvest by Roy Ellamar Fact Sheet

LOCATION:                                     Bellagio

DATE ESTABLISHED:                     December 2015

EXECUTIVE CHEF:                         Royden Ellamar

 
GENERAL MANAGER:                   Destyn Taylor
 
HOURS:                                           Dinner: Nightly, 5 p.m. – 10 p.m.

RESERVATIONS:                             Recommended by calling (702) 693-8865 or (866) 259-7111
 
CUISINE:                                         
New American cuisine and seasonal dishes inspired by regional farms.



Bellagio - FIX Restaurant & Bar - Fact Sheet

Bellagio - FIX Restaurant & Bar - Fact Sheet

  • Opened June 21, 2004
 
  • First restaurant venture launched by The Light Group  
 
  • Replaced the former Nectar restaurant  
 
  • Pre-show and late-night dining available
 
  • The bar and lounge feature an extensive specialty cocktail menu
 
  • A private, enclosed dining room is available
 
  • Reservations: (866) 259 – 71111 or (702) 693-8865
  • Hours: Sunday – Thursday, 5 p.m. – 10:30 p.m.; Friday & Saturday, 5 p.m. – midnight
 
  • General Manager – Andrew Pittard


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.


Bellagio - Executive Chef - Jeffery Walter

Bellagio - Executive Chef - Jeffery Walter

Jeffery Walter started cooking at 11-years old. “My mom would call me from work and walk me through how to start dinner over the phone.  By the time I was 14, I was washing dishes at a local restaurant and at age 16, I was hooked on the culinary world,” said Walter.

A Seattle native, Walter moved to Tucson, Arizona, at the ripe age of 19 where he began working for chef and mentor Robert Daniels at a local country club. Through extensive training, Daniels challenged him in a way that ultimately drove Walter’s culinary journey forward. Each time he would suggest a new technique, Daniels replied, “When you’re a chef, you can do it that way.” A challenge Walter willingly accepted. From then on, he embraced each obstacle as an opportunity to apply himself in each facet of the trade. 


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



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