2014-01-06 MMLV Architectural
Bellagio 3600 Las Vegas Blvd. South Las Vegas , NV 89109
(702) 693-7223

*Temporarily closed until further notice

Michael Mina Bellagio

MICHAEL MINA Las Vegas reminds you that no desert is complete without the perfect oasis. This perennial jewel of the sands is where the heat meets the seaside dining of the Mediterranean – a world of fantasy served tableside as only James Beard-winning Chef Michael Mina can deliver. 

Located in the famous Bellagio, the menu features a variety of fresh seafood dishes, each prepared using modern techniques and global influences. Enjoy the refined culinary craft of seafood from Japan, the Mediterranean, France, and beyond. Before your tongue tastes the decadent flavors, your eyes will feast on the simple yet elegant presentations on every platter. Boasting dishes such as the hot charcoal-grilled shellfish, the legendary lobster pot pie, and caviar parfait, your senses will be ignited by savory seafood and craveable spices.  

Join us for a three-course or ala carte menu and embark on a journey one bite, one sip, one unforgettable memory at a time.

DRESS CODE: Shorts not permitted.

04 / 04 / 2020
Michael Mina - Sea Urchin _ Lardo Toast - Anthony Mair

Private Dining & Events

No matter the occasion, we’ve got you covered. Check out our full suite of options to book for all of your special and private events and experiences needs.

For more information, please contact April Short at 702.693.7079 or ashort@bellagioresort.com

“Michael Mina Bellagio is a can’t-miss classic” – Las Vegas Weekly

“The kitchen’s confidence is on display in every bite” – Las Vegas Magazine


About Our Chef: Nick Dugan

Chef Nick Dugan grew up in rural, upstate New York, getting his start in the restaurant business at a local pizzeria washing dishes. Dugan fell in love with life in the kitchen at a young age, and worked his way up the ranks cooking in that same pizzeria kitchen.

His next stop was The Culinary Institute of America in Hyde Park, NY. Upon graduation, Dugan spent a year traveling, training, and competing in numerous culinary competitions. Dugan led his American Culinary Federation team to gold medals on the state, regional and national level.

He soon joined Chef Michael Mina in Washington, DC at Bourbon Steak in the Four Seasons Hotel. Focused and determined, he climbed the ranks to sous chef of Bourbon Steak. After three years in DC, Dugan jumped at the opportunity to become Executive Sous Chef at RN74 Seattle. Over the next two years in the French-inspired bistro, Dugan grew into the role of Chef de Cuisine at only 25 years old.

A move to the Midwest followed, and Dugan became the opening Executive Chef of Eastside Eat & Drink in Minneapolis, followed by opening Chef de Cuisine of Bellecour Bistro in Wayzata, MN. Bellecour and Dugan both received rave reviews. In 2017, Dugan was named to Zagat’s 30 under 30 National List as one of the top young industry leaders in the country.

In 2018, Dugan returned to the MINA Group as Executive Chef of the iconic Michael Mina Restaurant in the Bellagio, Dugan focuses on whole fish preparations while honoring the classic dishes that have made the restaurant legendary.

In his spare time, Dugan is most commonly found checking out new restaurants, exploring the Nevada landscape, cooking and grilling at home, or reading.

Michael Mina - Tuna _ Foie Gras - Anthony Mair


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