Jasmine Fact Sheet
EXECUTIVE CHEF: Billy Cheng
GENERAL 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
PARTNERS: Jean-Georges Vongerichten, Bob Giraldi and Phil Suarez
EXECUTIVE CHEF: Robert Moore
GENERAL MANAGER: David Oseas
HOURS: Dinner, Daily, 5 p.m. – 10 p.m.
Picasso Fact Sheet
GENERAL MANAGER: David Griffith
Palio Fact Sheet
HOURS: Daily, 6 a.m. – 6 p.m.
CUISINE: Continental breakfast specialties, coffees, pastries and French desserts
MENU: Coffees, Pastries, Desserts, Sandwiches
Noodles Fact Sheet
EXECUTIVE CHEF: Patrick Lee
GENERAL MANAGER: Marcus Woon
HOURS: Lunch and dinner, daily, 11 a.m. – 2 a.m.
CUISINE: Traditional noodle dishes from Malaysia, Thailand, Japan, China and Vietnam
The Buffet at Bellagio Fact Sheet
EXECUTIVE CHEF: Abraham Aguilar
GENERAL MANAGER: Luc Andres
CUISINE: Offers the finest cuisine, hand-picked from myriad exotic places. Revel in a variety of sumptuous selections from Italy, China and Japan, as well as fresh seafood and traditional American delights. Satisfy discerning tastes with custom cuisine and live-action cooking stations with meals made-to-order.
Bellagio - Prime Steakhouse - Chef and Creator Jean-Georges Vongerichten Biography
Born and raised on the outskirts of Strasbourg in Alsace, France, Vongerichten’s earliest family memories are about food. He trained in a work-study program at the Auberge de l'Ill and as an apprentice to Chef Paul Haeberlin. He went on to work under Paul Bocuse and Master Chef Louis Outhier at L'Oasis in southern France. With this impressive three-star Michelin training, Vongerichten traveled to Asia to work at the Oriental Hotel in Bangkok, the Meridien Hotel in Singapore and the Mandarin Hotel in Hong Kong.
Bellagio - Picasso - Executive Chef Julian Serrano Biography
Although of Spanish descent, Serrano has an affinity for French cuisine. Serrano completed most of his training in the gourmet rooms of France and once a year, finds himself there in search of new inspiration, much like the master from which his restaurant takes its name, Pablo Picasso. The décor of this Mediterranean-style restaurant features a collection of Picasso originals, including paintings, rare tile work and a collection of hand-painted plates.
Bellagio - Noodles - Executive Chef Patrick Lee Biography
Patrick’s career began as an intern at the King Hotel in Singapore, where he spent a year mastering the art of Szechwan cooking. Thereafter, he quickly ascended through the ranks. He earned the title of Assistant Chef at Singapore’s Raffles Country Club. He returned to the world of hotel/resort dining afterwards, when he accepted the Sous Chef position at the Amara Hotel. In 2001, he was part of the opening team at the luxurious M Hotel Singapore, where he held the position of Executive Sous Chef. He was an integral player in developing unique menu concepts for restaurants at that property. Finally, in 2005, Patrick brought his considerable culinary talents to the United States, when he joined Bellagio.
Bellagio - MICHAEL MINA - Michael Mina Biography
With accolades including James Beard Foundation “Who’s Who of Food & Beverage” inductee, Gayot Restaurateur of the Year 2011, Food Arts Silver Spoon Award winner May 2011, Bon Appétit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as well as the International Food and Beverage Forum’s Restaurateur of the Year 2005, Michael continues to dazzle the culinary world with bold dining concepts that have contributed to San Francisco’s reputation as a world-class epicurean destination and made him an integral part of the dining scene across the country.