About Hyde Bellagio: Hyde Bellagio is the first nightlife venture in Las Vegas by renowned hospitality leader sbe. Ranking in the Top 10 of Nightclub & Bar Magazine’s coveted Top 100 list, the venue boasts a seamless indoor/outdoor space, floor-to-ceiling windows and an expansive terrace showcasing Las Vegas’ most-celebrated landmark, The Fountains of Bellagio. Hyde Bellagio introduces an exclusive early-evening experience beginning at 5 p.m., highlighted by an award-winning mixology program and a menu of gourmet small plates from Lago by Julian Serrano. Every Thursday, guests can enjoy the hottest throwback beats by some of the most talented DJs during The Rewind – A Proper Throwback. Long after the sun sets, Hyde Bellagio evolves into Vegas’ hottest nightlife destination with 40 VIP tables, a diverse rotation of DJs, live performances and the city’s most exclusive clientele. Every Tuesday, Hyde celebrates ‘INdustry Tuesdays’ insider night, delivering the unfiltered sounds and style of Las Vegas’ influencers. On Wednesdays, Hyde offers guests an unparalleled night filled with tasty libations and sizzling sounds by some of the most talented DJs during ‘She Loves Wednesdays.’
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.