Dining

Jasmine Fact Sheet

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


Jasmine Fountains Brunch Fact Sheet

Jasmine Fountains Brunch Fact Sheet

LOCATION:                          Bellagio                       
 
ESTABLISHED:                   October, 25 2009                   
 
EXECUTIVE CHEF:             Billy Cheng                    
 
GENERAL MANAGER:      Chi Chiu          
 
HOURS:                                 Brunch; Sunday, 11 a.m. – 2:30 p.m.
                                                 
RESERVATIONS:                Recommended by calling (866) 259-7111 or 
                                                 (702) 693-8865          
 
CUISINE:                               Gourmet and traditional cuisine including authentic Asian fare


Prime Steakhouse Fact Sheet

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


Picasso Fact Sheet

Picasso Fact Sheet

LOCATION:                                      Bellagio
 
EXECUTIVE CHEF:                        Julian Serrano
 
GENERAL MANAGER:                  Kelly Moloney                         

 
HOURS:                                             Wednesday – Monday, 5:30 p.m. – 9:30 p.m.
                                                             Closed Tuesdays
 
RESERVATIONS:                            Recommended by calling (702) 693-8865 or
                                                             (866) 259-7111
 
CUISINE:                                            Elegant French cuisine seasonally prepared; Spanish influence


Palio Fact Sheet

Palio Fact Sheet

LOCATION:                                      Bellagio
 
HOURS:                                            Daily, 6 a.m. – 6 p.m.
 
CUISINE:                                           Continental breakfast specialties, coffees, pastries and French desserts
 
MENU:                                               Coffees
                                                            Pastries
                                                            Desserts
                                                            Sandwiches
 
DESIGNER:                                     Thomas Design Group
 
CREDIT CARDS:                            All major credit cards accepted
 
CAPACITY:                                      48 seats


Olives Fact Sheet

Olives Fact Sheet

LOCATION:                                      Bellagio
 
EXECUTIVE CHEF:                        Brad Skougard


GENERAL MANAGER:                 Sean Michael Longstreth

 HOURS:                                            Daily, 11:30 a.m. – 10:30 p.m.

RESERVATIONS:                            Recommended by calling (702) 693-8865 or
                                                             (866) 259-7111
 
CUISINE:                                           Interpretive Mediterranean


Noodles Fact Sheet

Noodles Fact Sheet

LOCATION:                            Bellagio
 
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


Michael Mina Bellagio Fact Sheet

Michael Mina Bellagio Fact Sheet

RESTAURANT               MICHAEL MINA Las Vegas
 
Located in the heart of the Conservatory at Bellagio Las Vegas, MICHAEL MINA is the recipient of a Michelin Star offering contemporary seafood and refined American cuisine uniquely prepared using seasonal products and produce. 
 
LOCATION                      Bellagio Resort & Casino
                                           3600 Las Vegas Blvd South
                                           Las Vegas, NV 89109
 
PHONE                             (702) 693-8865 or (866) 259-7111
 
WEBSITE                          www.michaelmina.net
 
OPENING DATE              October 15, 1998
 
HOURS                             Monday – Saturday, 5:30 p.m. – 10 p.m


The Buffet at Bellagio Fact Sheet

The Buffet at Bellagio Fact Sheet

LOCATION:                                      Bellagio
                                               
EXECUTIVE CHEF:                        David Grupe
 
GENERAL MANAGER:                  Luc Andres
 
HOURS:                                             Breakfast, Monday – Friday, 7 a.m. – 11 a.m.
                                                             Lunch,  Monday – Friday, 11 a.m. – 3:30 p.m.
                                                             Dinner, Monday – Thursday, 3 p.m. – 10 p.m.
                                                             Gourmet Dinner, Friday – Sunday, 3:00 p.m.-10 p.m.      
                                                             Brunch, Saturday and Sunday, 7 a.m. – 3:00 p.m.
   


Bellagio - Prime Steakhouse - Chef and Creator Jean-Georges Vongerichten Biography

Bellagio - Prime Steakhouse - Chef and Creator Jean-Georges Vongerichten Biography

Though Jean-Georges Vongerichten is one of the world’s most famous chefs, his skills extend far beyond the kitchen. A savvy businessman and restaurateur, Vongerichten is responsible for the operation and success of a constellation of three- and four-star restaurants worldwide.
 
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. 



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