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.”
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.
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.