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Experience the timeless sensation created by charismatic Restaurateur, Sirio Maccioni. The rarity of Le Cirque's thirteenth consecutive year AAA Five Diamond rating speaks eloquently of French cuisine - exquisite, bold, transcendent. Immerse yourself in a jubilant showing of brilliant color adorning this famed lakeside destination designed by Adam D. Tihany. Exuding a celebratory mood, Le Cirque's opulent dining room is enhanced with coveted wines and attentive service, which come together to amuse your taste buds in celebrated Maccioni family fashion.
Le-Cirque Dégustation Menu
Le-Cirque Pre-Theatre Menu
Le-Cirque Pix Fixe Menu
Le-Cirque Caviar & Truffle Menu
Le-Cirque Vegan Menu
Le-Cirque Vegetarian Menu
Le-Cirque Dessert Menu
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.
The French native began his pursuit of a culinary career in 2001 when he earned his certificate of cooking (B.E.P.) at the prestigious Paul Augier in Nice, France. At the same time, Bergerhausen participated in programs that allowed him to work in restaurants gaining valuable hands-on experience. He went on to earn a bachelor degree in culinary arts management. While working towards this complementary distinction in catering, he trained with “Le Nôtre” and was chosen to assist M.O.F. Chef Eric Finon at the National Competition of Artistic Cooking in France which was a preliminary qualifier for ‘The Bocuse d’Or’.
His extensive education rolled into his performance in the kitchen as he worked his way through a variety of cooking roles. He began working as commis de cuisine at “Le Sud” in 2001 and then moved on to the training at restaurant “Villa Des Lys” in 2002. His catering experience has proven essential in his ability to take on the Las Vegas resort culinary scene as he worked as a commis de cuisine and apprentice for “Le Nôtre” from 2004-2006. It was in this setting that he was able to experience cooking for large amounts of people in different environments from private dinner parties in villas to banquets on yachts.
Finally, he worked from 2006 to 2008 as sous chef de partie at restaurant “L’Oasis” in La Napoule, one of the most prestigious restaurants in France. The Michelin two-star restaurant is known for having a variety of now celebrity chefs working their way up through their kitchen.
After two years of long work weeks and grueling hours, Bergerhausen decided to take a break to determine what was next. He packed his belongings and made his way to California for a vacation. During his time, he saw a variety of sights from San Francisco to the Grand Canyon and eventually made his way to Las Vegas. During his stay, Bergerhausen headed to MGM Grand to see Joël Robuchon Restaurant as he had read an article about the restaurant opening while he was in France. As fate would have it, he received a tour of the restaurant and not one month later, he was back on a plane to Las Vegas from France to start working at the restaurant.
Bergerhausen worked as sous chef and kitchen manager for Joël Robuchon Restaurant from 2008 to 2012 managing the team in producing, organizing, demonstrating and storing of all food items. It was during this time that he began to learn English despite the comfort of French being spoken in the Robuchon kitchen. In 2013, Bergerhausen made the move from Joel Robuchon to serve as executive sous-chef and chef de cuisine of MICHAEL MINA restaurant at Bellagio. In this role he was responsible for creating, researching and developing new menu concepts as well as all meal preparation and overseeing culinary operations at the restaurant.
Now, at 28 years young, Bergerhausen is serving as the Executive Chef of Le Cirque at Bellagio. In his first position as the head of a kitchen, Bergerhausen admits that he is living his dream every single day. Little did he know at the age of 22 that what he thought would be one year in Las Vegas would turn into six and that he would be managing one of the most prestigious kitchens on The Strip. His traditional French background contributes heavily to the success of the restaurant as he embarks on this journey towards continued success.