Press Kit

Bellagio Fact Sheet

Bellagio Fact Sheet

 

Bellagio

3600 Las Vegas Boulevard South
Las Vegas, NV 89109
(702) 693-7111 – Phone
(888) 987-6667 – Toll-Free Room Reservations
(702) 693-8546 – Room Reservations Fax
 
Website – bellagio.com
Facebook – Bellagio Las Vegas
Twitter – @Bellagio
Instagram – @Bellagio
 
Media Information – (702) 692-6700 / publicrelations@mgmresorts.com
Media Newsroom – newsroom.bellagio.com/
 

 

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Bellagio - Le Cirque - Executive Chef Wilfried Bergerhausen Biography

Bellagio - Le Cirque - Executive Chef Wilfried Bergerhausen Biography


For Wilfried ‘Wil’ Bergerhausen, cooking runs in the family. His grandfather owned a farm and grew all of his own produce while his father worked in the front of house of restaurants for countless years, introducing his son at an early age to some of the most famous restaurants in France. So it comes as no surprise that Bergerhausen followed in his family’s footsteps. He grew up in an environment where he saw the entire cooking process - from growing the crop to serving it on the table. At the age of 10 he won “The week of taste” award in Cannes. Now, he follows his passion in Las Vegas.


Bellagio - Jean Philippe Pâtisserie - Executive Pastry Chef Claude Escamilla

Bellagio - Jean Philippe Pâtisserie - Executive Pastry Chef Claude Escamilla


Claude Escamilla grew up in Perpignan, in the South of France.  At the age of 14, he began studying pastry arts at La Chambre des Metiers in Perpignan, where he trained in the following areas: pastry, ice cream, chocolate and confections.  To improve his abilities and supplement his studies, he elected to participate in voluntary internships with renowned French chefs.  During his first year of study, he spent his weekends in his father’s bakery shop creating Mediterranean pastries. Claude graduated with a C.A.P. “Professional Aptitude Certificate” in Pastry in June 1995. 


Yellowtail Fact Sheet

Yellowtail Fact Sheet

LOCATION:                                      Bellagio
 
EXECUTIVE CHEF:                        Akira Back
 
EXECUTIVE SOUS:                        Alex Mayfield
 
GENERAL MANAGER:                  Tsuyoshi Yoshikawa                                        

 
HOURS:                                             Monday – Thursday, 5 p.m. – 10 p.m.
                                                             Lounge open until 11 p.m.
                                                             Friday – Sunday, 5 p.m. – 11 p.m.
                                                             Lounge open until midnight       


Pool Cafe Fact Sheet

Pool Cafe Fact Sheet

LOCATION:                                     Bellagio          
           
EXECUTIVE CHEF:                      John Ferguson
 
GENERAL MANAGER:                Daniela DeGrazia
 
HOURS:                                           Seasonal
                                                           Breakfast, 8 a.m. – 11 a.m.
                                                           Lunch, 11 a.m. – 4 p.m.
 
CUISINE:                                          Light fare featuring salads, sandwiches, pizzas and full breakfast

 


Lago by Julian Serrano Fact Sheet

Lago by Julian Serrano Fact Sheet

LOCATION:                                     Bellagio
 
EXECUTIVE CHEF:                      Julian Serrano
 
GENERAL MANAGER:                Albert Najem                         
 
HOURS:                                            Sunday – Thursday, 5 p.m. – 11 p.m.
 
RESERVATIONS:                           Recommended by calling (866) 259-7111
 
CUISINE:                                          Contemporary, Milan-inspired Italian small plates.  


Le Cirque Fact Sheet

Le Cirque Fact Sheet

LOCATION:                                     Bellagio
                                               
PARTNERS:                                    Sirio Maccioni and family
 
EXECUTIVE CHEF:                       Wilfried Bergerhausen
 
GENERAL MANAGER:                Ivo Angelov
 
HOURS:                                            Dinner, Tuesday – Sunday, 5:30 p.m. – 10 p.m.
 
RESERVATIONS:                           Required by calling (702) 693-8865 or
                                                            (866) 259-7111
 
CUISINE:                                          French with contemporary influences


Bellagio - FIX Restaurant & Bar - Corporate Executive Chef of Light Group Brian Massie

Bellagio - FIX Restaurant & Bar - Corporate Executive Chef of Light Group Brian Massie

Brian Massie is corporate executive chef for The Light Group, overseeing menus at FIX Restaurant & Bar at Bellagio, STACK Restaurant & Bar at The Mirage, Diablo’s Cantina, BRAND Steakhouse at Monte Carlo.
 
Massie's duties as corporate executive chef for The Light Group includes concept development and menu design, hiring and training the staff and recipe development for both new and existing Light Group restaurants.
 
Massie’s menus are designed to offer approachable American cuisine focusing on simply grilled top-quality meat, fish and poultry.  He also incorporates creative and playful twists to classic food items and offers many dishes that are perfect for sharing.
 
A native New Yorker, Brian decided at an early age that he wanted to become a chef. While studying at the Culinary Institute of America in Hyde Park, New York, he worked on weekends for renowned chef Lidia Bastanich at her three Manhattan restaurants, Felidia, Becco and Frico.
 
After graduating in 1996, Brian traveled to Italy and with Lidia’s glowing recommendation, apprenticed for Guiltier Marchesia at his Bella Vista Vineyards in Erbusco and later for Annie Floydee at Enoteca Pincourri in Florence.
Brian Massie is corporate executive chef for The Light Group, overseeing menus at FIX Restaurant & Bar at Bellagio, STACK Restaurant & Bar at The Mirage, Diablo’s Cantina, BRAND Steakhouse at Monte Carlo and Union Restaurant & Lounge opening at Aria at CityCenter in December 2009.
 
Massie's duties as corporate executive chef for The Light Group includes concept development and menu design, hiring and training the staff and recipe development for both new and existing Light Group restaurants.
 
Massie’s menus are designed to offer approachable American cuisine focusing on simply grilled top-quality meat, fish and poultry.  He also incorporates creative and playful twists to classic food items and offers many dishes that are perfect for sharing.
 
A native New Yorker, Brian decided at an early age that he wanted to become a chef. While studying at the Culinary Institute of America in Hyde Park, New York, he worked on weekends for renowned chef Lidia Bastanich at her three Manhattan restaurants, Felidia, Becco and Frico.
 
After graduating in 1996, Brian traveled to Italy and with Lidia’s glowing recommendation, apprenticed for Guiltier Marchesia at his Bella Vista Vineyards in Erbusco and later for Annie Floydee at Enoteca Pincourri in Florence.
 


FIX Fact Sheet

FIX Fact Sheet

  • Opened June 21, 2004
     
  • First restaurant venture launched by The Light Group
     
  • Replaced the former Nectar restaurant
     
  • Pre-show and late-night dining available
     
  • The bar and lounge feature an extensive specialty cocktail menu


Cafe Bellagio Fact Sheet

Cafe Bellagio Fact Sheet

LOCATION                                        Bellagio
                                                               
GENERAL MANAGER:                  Mark Houston
 
EXECUTIVE CHEF:                         Greg Deflorio
 
HOURS:                                             24 hours, Daily
 
CUISINE:                                           American café classics



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