ABOUT THE CHARITIES

Helping Hands Surgical Care (HHSC) is a Las Vegas-based non-profit organization whose mission is to fund and facilitate surgeries for uninsured Nevadans without the means to pay for medicall

y necessary surgeries. Founded by Dr. Kevin Petersen, a board certified general surgeon with more than 26 years’ experience, and his wife, Kelly, who serves as HHSC’s unpaid executive director, the organization has performed more than two dozen charity surgeries since it launched in 2011. HHSC’s second annual Charity Surgery Day is scheduled for Nov. 13, 2012. An additional ten free surgeries will be performed that day for uninsured Nevadans struggling with chronic pain and life-threatening conditions. For more information, visit www.helpinghandssurgicalcare.com.

Three Square was established to end hunger in the valley by providing wholesome, nutritious food to non-profit organizations that serve a wide range of Southern Nevadans in need. A national model project inspired by Eric Hilton with a grant provided by the Conrad N. Hilton Foundation, Three Square is a community collaborative partnership with the gaming industry, businesses, non-profit agencies, food distributors, higher education institutions, the CCSD, governmental entities, the media and thousands of volunteers to efficiently and effectively serve hope to those in our community struggling with hunger. Three Square currently provides more than 24 million pounds of food and grocery product – the equivalent of nearly 18 million meals – per year to more than 600 Program Partners including non-profit and faith-based organizations, schools and feeding sites throughout Southern Nevada. Three Square is a member of the Feeding America network of food banks. For additional information visit www.threesquare.org.

ABOUT THE CHEFS

Chef Mark LoRusso has established himself as a creative chef with impeccable instincts, recognized for his refined modern-American cuisine. Botero serves as a modern steakhouse menu in a setting designed by Roger Thomas. The restaurant displays works of art from Colombian artist, Fernando Botero. Most recently, LoRusso was the executive chef of Tableau at Wynn Las Vegas’ exclusive Forbes Five-Star, Tower Suites. Prior to Wynn, he was the executive chef of Michael Mina’s Aqua restaurant at the Bellagio resort for seven years. LoRusso began his career at the Culinary Institute of America in Hyde Park, New York. There he gained experience through a six-month internship at the Trellis restaurant in Williamsburg, Virginia. In 1990, LoRusso moved to Los Angeles to work as a sauté cook at Checkers Hotel alongside nationally acclaimed chef Thomas Keller. In 1991, he moved to San Francisco and accepted a position as a line cook at the Cypress Club and was quickly promoted to sous chef. From there, he was hired as a sauté cook at Aqua. In just four months, he was again promoted to sous chef. LoRusso then moved to New York City to work for Charlie Palmer at Aureole before deciding to leave for Las Vegas in 1998 to run Aqua restaurant.

Chef Kim Canteenwalla has partnered with Elizabeth Blau and Sean Christie for Society Café Encore offering guests a classic American menu of old-school favorites with a modern twist. Open for breakfast, lunch, dinner and late nights on weekends, Society Café Encore features enjoyable food in a casual, fun and dynamic atmosphere. This marks the second collaboration between Canteenwalla and Steve Wynn, having worked together at Beau Rivage in Biloxi, Mississippi where Canteenwalla was executive chef of the property.

Canteenwalla began his culinary career in Montreal at the Institute of St. Denis. He then continued to work in his native Canada as sous chef for the luxury Five-Star Four Seasons Hotel in Toronto. Following this, he held executive chef positions that took him all over the world, including Raffles International Hotel Group; Hotel Le Royal Phnom Penh, Cambodia; and Grand Mirage Resort Bali, Indonesia. Upon his return to North America, Canteenwalla joined Mr. Wynn and his team at Beau Rivage before becoming the executive chef of MGM Grand Hotel & Casino in Las Vegas.

In addition to his position at Encore, Canteenwalla is president of Blau & Associates, which he co-founded with his wife, Elizabeth Blau. His wealth of experience, vast global travels and grass roots approach to restaurant development made him a natural fit for the restaurant consulting company. At Blau & Associates, Canteenwalla has spear-headed Five-Star hotel projects such as the Ritz-Carlton Palm Beach, Mohegan Sun in Connecticut and One&Only Palmilla, as well as international properties in the U.S. Virgin Islands and Alberta and Vancouver, Canada. He is also responsible for helping launch Celebrity Cruises newest mega-luxury ship Solstice.

Sensi at Bellagio -Royden Ellamar – Executive Chef

Royden Ellamar was born inHiloHawaiito a family of farmers, hunters and fishermen. From them, he learned a keen understanding of the process fo

o

d 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.”

Ellamar’s culinary career began at theUniversityofHawaiiwhere in 1994, he earned an associates degree in food service. He secured his first job in 1996 as sous chef at Fiascos Restaurant inHilo, during which time he further developed his passion for working with local farmers to bring homegrown produce to the restaurant. After four years he moved to the Four Seasons Resort Hualalai where he wore several hats during his tenure including sous chef of Pahuia, the resort’s signature restaurant. Here he continued his work with local farmers by assisting with a menu redesign that featured local ingredients.

Ellamar left the island four years later for the mainland and worked throughout the country as chef de cuisine at notable restaurants including Seasons Restaurant at Four Seasons Hotel Chicago and The Beverly Hills Hotel and Bungalows before making his way to Las Vegas where he accepted the position of chef de partie at MGM Grand’s L’Atelier de Joël Robuchon. In 2008, Ellamar earned the position of chef de cuisine at Bellagio’s Sensi and only three years later, was named the restaurant’s executive chef.

Throughout his time at Sensi, he has brought his knowledge of food sources and farmer relationships to the restaurant by redirecting the menu to support local agriculture and sustainably produced proteins. He also takes his staff to local farms to teach them the importance of building relationships with local producers and has implemented an upstream recycling program for the restaurant.

It is his continued dedication and commitment to supporting local food growers that Ellamar is most proud of throughout his career. He has brought lessons he learned from his family to each restaurant he has worked.

“Food affects family and culture,” Ellamar said. “Being able to work with great ingredients and then transform food into a beautiful dish that people are excited to look at and ecstatic to eat, that is the best aspect of being a chef.”

Bellagio – Edmund Wong – Executive Chef

Born in Hong Kong and raised on the West Coast of Canada, Chef Wong began his culinary career in his home city ofVancouver,British Columbia. His approach to food draws on his Asian background and his classical European training. Wong’s style is to keep food simple and natural, focusing on the intensity of individual flavors and the harmony of regional ingredients.

In 1994, Wong completed a formal European-style cooking apprenticeship with Westin Hotels and Vancouver Community College. That same year, he won a gold medal as a member of the Canadian Junior Culinary Team at the prestigious World Associations of Chef’s Society’s Congress inNorway.

Prior to joining Bellagio in 2003, Chef Wong spent nine years with the Four Seasons Hotels beginning inVancouver. His interest in food and travel led him to places such asBerlin,Melbourne,Australia, and in 2001, to New England where he worked as the executive sous chef at Aujourd’hui at the Four Seasons Hotel inBoston.

As executive chef of Bellagio, Wong oversees all culinary operations of 20 food and beverage outlets, including a team of 900 cooks, menu development and food preparation. Wong takes time to educate his chefs on the products they use in the kitchen and its purpose within dish presentation. He also works closely with local suppliers, farmers and foragers to ensure that the highest quality products and ingredients available are served in his restaurants.

Wong was also instrumental in the creation of Tuscany Kitchen, the only show kitchen on the Las Vegas Strip. He assists with the creation of menus and wine pairings for the various Epicurean Epicenter events held in Tuscany Kitchen as well as advises chefs participating in the series.

Wong served as the Chairperson of the Bellagio Diversity Cultural Board, consisting of property leaders working together to enhance Bellagio’s position as the premierLas Vegasdestination by igniting a passionate and engaging environment that appreciates all.Rich Text AreaToolbarBold (Ctrl / Alt + Shift + B)Italic (Ctrl / Alt + Shift + I)Strikethrough (Alt + Shift + D)Unordered list (Alt + Shift + U)Ordered list (Alt + Shift + O)Blockquote (Alt + Shift + Q)Align Left (Alt + Shift + L)Align Center (Alt + Shift + C)Align Right (Alt + Shift + R)Insert/edit link (Alt + Shift + A)Unlink (Alt + Shift + S)Insert More Tag (Alt + Shift + T)Toggle spellchecker (Alt + Shift + N)▼
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Sensi at Bellagio -Royden Ellamar – Executive Chef
Royden Ellamar was born inHiloHawaiito a family of farmers, hunters and fishermen. From them, he learned 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.”
Ellamar’s culinary career began at theUniversityofHawaiiwhere in 1994, he earned an associates degree in food service. He secured his first job in 1996 as sous chef at Fiascos Restaurant inHilo, during which time he further developed his passion for working with local farmers to bring homegrown produce to the restaurant. After four years he moved to the Four Seasons Resort Hualalai where he wore several hats during his tenure including sous chef of Pahuia, the resort’s signature restaurant. Here he continued his work with local farmers by assisting with a menu redesign that featured local ingredients.
Ellamar left the island four years later for the mainland and worked throughout the country as chef de cuisine at notable restaurants including Seasons Restaurant at Four Seasons Hotel Chicago and The Beverly Hills Hotel and Bungalows before making his way to Las Vegas where he accepted the position of chef de partie at MGM Grand’s L’Atelier de Joël Robuchon. In 2008, Ellamar earned the position of chef de cuisine at Bellagio’s Sensi and only three years later, was named the restaurant’s executive chef.
Throughout his time at Sensi, he has brought his knowledge of food sources and farmer relationships to the restaurant by redirecting the menu to support local agriculture and sustainably produced proteins. He also takes his staff to local farms to teach them the importance of building relationships with local producers and has implemented an upstream recycling program for the restaurant.
It is his continued dedication and commitment to supporting local food growers that Ellamar is most proud of throughout his career. He has brought lessons he learned from his family to each restaurant he has worked.
“Food affects family and culture,” Ellamar said. “Being able to work with great ingredients and then transform food into a beautiful dish that people are excited to look at and ecstatic to eat, that is the best aspect of being a chef.”
Bellagio – Edmund Wong – Executive Chef
Born in Hong Kong and raised on the West Coast of Canada, Chef Wong began his culinary career in his home city ofVancouver,British Columbia. His approach to food draws on his Asian background and his classical European training. Wong’s style is to keep food simple and natural, focusing on the intensity of individual flavors and the harmony of regional ingredients.
In 1994, Wong completed a formal European-style cooking apprenticeship with Westin Hotels and Vancouver Community College. That same year, he won a gold medal as a member of the Canadian Junior Culinary Team at the prestigious World Associations of Chef’s Society’s Congress inNorway.
Prior to joining Bellagio in 2003, Chef Wong spent nine years with the Four Seasons Hotels beginning inVancouver. His interest in food and travel led him to places such asBerlin,Melbourne,Australia, and in 2001, to New England where he worked as the executive sous chef at Aujourd’hui at the Four Seasons Hotel inBoston.
As executive chef of Bellagio, Wong oversees all culinary operations of 20 food and beverage outlets, including a team of 900 cooks, menu development and food preparation. Wong takes time to educate his chefs on the products they use in the kitchen and its purpose within dish presentation. He also works closely with local suppliers, farmers and foragers to ensure that the highest quality products and ingredients available are served in his restaurants.
Wong was also instrumental in the creation of Tuscany Kitchen, the only show kitchen on the Las Vegas Strip. He assists with the creation of menus and wine pairings for the various Epicurean Epicenter events held in Tuscany Kitchen as well as advises chefs participating in the series.
Wong served as the Chairperson of the Bellagio Diversity Cultural Board, consisting of property leaders working together to enhance Bellagio’s position as the premierLas Vegasdestination by igniting a passionate and engaging environment that appreciates all.
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