Dining

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


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. 


Bellagio - Picasso - Executive Chef Julian Serrano Biography

Bellagio - Picasso - Executive Chef Julian Serrano Biography

Award-winning chef Julian Serrano brings his memorable Mediterranean cooking to Bellagio as Executive Chef of Picasso.  Serrano earned the prestigious James Beard Foundation Award twice as Best Chef in the Southwest in 2002 and Best Chef of California in 1998 and is regarded as one of the finest culinary talents in the nation.
 
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

Bellagio - Noodles - Executive Chef Patrick Lee Biography

With nearly thirty years of culinary experience and a flair for authentic Szechwan cuisine, Patrick Lee is a perfect fit in his current role as Noodles Executive Chef.  Patrick has perfected his craft in kitchens across Singapore.  His talents in that country have earned him membership into the Singapore Chef’s Association and recognition at the Singapore Food Festival for his contributions towards “Flavors of Good Old Chinatown.” 
 
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

Bellagio - MICHAEL MINA - Michael Mina Biography

Michael Mina’s story is one of two decades of influence, passion and achievement.  With the October 2010 opening of MICHAEL MINA, his eponymous signature restaurant in San Francisco, Michael is at the helm at the same location (formerly AQUA) and city where he first established his culinary reputation 20 years ago. 
 
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.



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