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

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
New American cuisine and seasonal dishes inspired by regional farms.

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

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.

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

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

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
Contemporary, Milan-inspired Italian small plates.    

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

Jasmine Fact Sheet

LOCATION:                                      Bellagio

EXECUTIVE CHEF  :                       Billy Cheng
ASSISTANT MANAGER:               Chi Chiu
HOURS:                                             Nightly, 5:30 p.m. – 10 p.m.
CUISINE:                                           Traditional Hong Kong Cantonese as well as
                                                             regional contemporary interpretations

Prime Steakhouse Fact Sheet

LOCATION:                                       Bellagio
PARTNERS:                                      Jean-Georges Vongerichten, Bob Giraldi and Phil Suarez
EXECUTIVE CHEF:                         Robert Moore
GENERAL MANAGER:                  Ryan Rowland
HOURS:                                             Dinner, Daily, 5 p.m. – 10 p.m.
RESERVATIONS:                            Recommended by calling (702) 693-8865 or
                                                             (866) 259-7111
CUISINE:                                           Classic steakhouse featuring prime meats, seafood and chops