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

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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