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mahi dish
duck buns
ahi tar tar
seared ahi
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Royden Ellamar

Royden Ellamar Royden Ellamar
Executive Chef
Sensi at Bellagio

Royden Ellamar, a Hilo Hawai'i native, learned to respect nature at a young age. He grew up farming, fishing and hunting in the Big Island's pristine terrain with his family and from them, he gained 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. Ellamar's culinary career began at the University of Hawai'i 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.

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