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Belllagio Hotel and Casino, Las Vegas
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Cirque du Soleil® weaves an aquatic tapestry of artistry, surrealism
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Details      Menu      Chef Bio

Las Vegas Restaurant Sensi



  • Hours of Operation:
  • Open for Dinner Tuesday
    through Sunday
  • Bar:
    Cocktails from
    3:00 p.m. - 4:00 p.m.
    Bar menu from
    4:00 p.m.- 5:00 p.m.
  • Sensi After Dark:
    Cocktails & Bar Menu
    9:30 p.m. – 10:30p.m.

    Restaurant:
    Serving Dinner from
    5:30 p.m. - 10:30 p.m.

    Closed on Mondays
  • Thanksgiving Day Menu
    The holiday menu will only be offered on Thanksgiving Day.
    Thanksgiving Menu
  • Reservations:
    Recommended by calling 866.259.7111 or 702.693.8865
  • Executive Chef:
    Royden Ellamar
  • General Manager:
    Fabian Forlini
  • Sommeliers:
    Ernie Taketa
    Lead Sommelier
  • Cuisine:
    Innovative concept featuring market fresh steak and seafood specialties.
  • Wine List :
    Featuring wines of New Zealand and Australia as well as other great wine regions of the World.
  • Dress Code:
    Upscale Casual
  • Group Reservations:
    For groups of 20 or more, please contact Private Dining at 702.693.7317 or email large party and private events @ bellagioresort.com or Click Here for additional information.
  • SENSI Private Room
    Accommodates up to 50 guests
    Contact April Short at 702.693.7057
    ashort@bellagioresort.com
  • Location:
    Within the Spa Tower past Essentials.
  • Credit Cards:
    All major credit cards accepted.
  • Bellagio Gift Cards
    To order gift cards online,
    please click here.

“We have taken great strides in trying to find sustainably and organically raised products. We get a lot of our herbs from locals growers and we have a rooftop herb garden.” –Chef Royden Ellamar

Click here to view Royden Ellamar’s full interview.

Sensi is committed to serving sustainably grown and naturally raised products. Sensi offers a greater purpose to dining involving all five senses. The food and presentation constantly evolves to produce innovative culinary creations. The kitchen takes center-stage while market fresh steak and seafood specialties take leading roles. Quality, purity and freshness prevail in every creation. Enjoy this truly unique style of dining complete with an impressive wine list and striking carved stone, waterfalls and mirrored chrome.

  • Executive Chef:
    Royden Ellamar
  • Cuisine:
    Innovative concept featuring market fresh steak and seafood specialties.
  • Wine List :
    Offering some of the finest wines from around the world that are bold, unique and balanced. Emphasis is on the southern hemisphere regions, particularly Australia and New Zealand.

Reserve your table online

Royden Ellamar

Executive Chef

Royden Ellamar was born in Hilo Hawaii to 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 the University of Hawaii where in 1994, he earned an associates degree in food service. He secured his first job in 1996 as sous chef at Fiascos Restaurant in Hilo, 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."

Sensi is the recipient of awards such as the AAA Four Diamond,
please click here for a current listing.

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