Nicholas Sharpe
Executive Chef

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.

He continued his culinary journey by joining the team at the James Beard Award winning chef’s New York City creation, Fiamma by Fabio Trabocchi. Here, fish and meat preparations and sauces were his specialty. Fiamma earned a prestigious Michelin one-star rating during his time there, in addition to three stars from the New York Times.

After his time in New York City, Sharpe moved closer to home to Washington D.C. He spent a year as executive chef at Sonoma, a restaurant and wine bar focused on local sourcing before accepting a consulting chef position at Vietnamese restaurant, Ba Bay. As a consulting chef, he was involved with all aspects of daily operations and well as developing seasonal menus which focused on modern Vietnamese cuisine.

He first joined Mina Group in 2011 as corporate executive sous chef. His duties included overseeing all back-of-house operations during new restaurant openings. He helped develop menus for every new concept and ran operations for each of the 20 restaurants. Two years later, he continued with Mina Group as chef de cuisine at RN74 which was awarded 3.5 stars from the San Francisco Chronicle. He created a five-course tasting menu which changed daily, oversaw all dining services including banquet services for up to 50 people and canapé parties for up to 250 people. He spent a year in this position and then moved back to the East Coast in 2014 to become executive chef at After Peacock Room, an intimate dining space focusing on small menus with high quality ingredients, in Washington D.C.
He moved on to become Executive Chef at Birch and Barley/ChurchKey in Washington D.C. for a year before heading to the West Coast to lead the team at MICHAEL MINA Bellagio, a Michelin one-star rated and Five Diamond Award winning restaurant.

As a chef, Sharpe is inspired to expand his culinary knowledge while teaching others at the same time. He loves the creative freedom that often comes with being a chef and collaborating with others to blend different styles, tastes, and inspirations. He brings to MICHAEL MINA Bellagio a desire to source locally and provide guests with a diverse experience, focusing on incorporating seasonal produce and flavors into every plate.

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