Hyde Bellagio Fact Sheet

About Hyde Bellagio: Hyde Bellagio is the first nightlife venture in Las Vegas by renowned hospitality leader sbe. Ranking in the Top 10 of Nightclub & Bar Magazine’s coveted Top 100 list, the venue boasts a seamless indoor/outdoor space, floor-to-ceiling windows and an expansive terrace showcasing Las Vegas’ most-celebrated landmark, The Fountains of Bellagio. Hyde Bellagio introduces an exclusive early-evening experience beginning at 5 p.m., highlighted by an award-winning mixology program and a menu of gourmet small plates from Lago by Julian Serrano. Every Thursday, guests can enjoy the hottest throwback beats by some of the most talented DJs during The Rewind – A Proper Throwback. Long after the sun sets, Hyde Bellagio evolves into Vegas’ hottest nightlife destination with 40 VIP tables, a diverse rotation of DJs, live performances and the city’s most exclusive clientele. Every Tuesday, Hyde celebrates ‘INdustry Tuesdays’ insider night, delivering the unfiltered sounds and style of Las Vegas’ influencers. On Wednesdays, Hyde offers guests an unparalleled night filled with tasty libations and sizzling sounds by some of the most talented DJs during ‘She Loves Wednesdays.’ 

Bellagio - MICHAEL MINA - Executive Chef Nicholas Sharpe Biography

Nicholas Sharpe has been passionate about the culinary industry since his first job as a dishwasher at a steakhouse in his hometown of Frederick, MD where he witnessed the kitchen atmosphere first-hand. From then on, he knew the fast-paced, chaotic nature of being a chef was for him. Sharpe began his culinary career in 2000 as a line cook at Hollow Creek Golf Club in Middletown, MD. His passion and hard work earned him to a promotion to sous chef after only one year. After expanding upon his knowledge by working at top establishments across the country, he joined the team at MICHAEL MINA Bellagio where he is currently executive chef.

Upon graduating from Johnson and Wales University in 2003, Sharpe accepted a chef de partie position at Vidalia, a Southern-influenced restaurant from James Beard Award winning chef, Jeffrey Buben, in Washington D.C. There he oversaw the execution of dinner and lunch services throughout every kitchen station, but his main focus was fish and meat preparation. He took his expertise on fish dishes to Maestro by Fabio Trabocchi as a Chef de Partie from 2005-2007.

Bellagio Fact Sheet



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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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

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

LOCATION:                                  Bellagio
EXECUTIVE CHEF:                      Nico Chessa
GENERAL MANAGER:                Albert Najem                         
HOURS:                                       Monday – Thursday, 11:30 a.m. – 11 p.m.
                                                     Friday – Saturday, 11:30 a.m. – midnight
                                                     Sunday, 11 a.m. – 11 p.m.
RESERVATIONS:                         Recommended by calling (866) 259-7111 or 702.693.8865
Contemporary, Milan-inspired Italian small plates.    

Le Cirque Fact Sheet

LOCATION:                                     Bellagio
PARTNERS:                                    Sirio Maccioni and family
EXECUTIVE CHEF:                       Wilfried Bergerhausen
GENERAL MANAGER:                Ivo Angelov
HOURS:                                            Dinner, Tuesday – Sunday, 5:00 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

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.

Cafe Bellagio Fact Sheet

LOCATION:                                       Bellagio

GENERAL MANAGER:                     Mark Houston
EXECUTIVE CHEF:                           Mark Hall
HOURS:                                            6 a.m. – 1 a.m., Daily
CUISINE:                                           American café classics
PRICE RANGE:                                 A la carte:
                                                          Breakfast: $10 - $22
                                                          Lunch & Dinner: $7 - $37