The desert entertainment mecca of Las Vegas might seem an unlikely place for thriving farms, but sit down with star
chef Roy Ellamar, recently crowned with a
major award from Eater, and he’ll set the record straight. He’s not only passionate about
locally sourced ingredients, he’s compassionate about lending a hand to community
members in need—including farmers.
Harvest by Roy Ellamar is his dream restaurant, focusing on farm-to-table new American
cuisine. It opened in late 2015 in Bellagio and
has planted new roots in the culinary world—
taking the farm-to-table concept to new
heights while giving back locally.
“We wanted to focus on local and re-
gionally sourced ingredients and sort of tell
a story about the people that bring those
products to us,” Ellamar said. “We were able
to create a network of local and regional
growers to ensure we had the freshest ingre-
Harvest, with the support of Bellagio/
MGM Resorts, was even able to save one
farm from closing by committing to buy
everything it grows.
“They are now becoming the largest em-
ployer in their county,” Ellamar said. “We’re
sending out great food and making great
memories, but we’re also having an impact
on the people in our community.”
His cuisine is also making a major mark on
the Vegas culinary scene. Ellamar was award-
ed Chef of the Year, Readers’ Choice Winner
for the 2016 Eater Awards in Las Vegas.
“The People’s Choice award was very,
very humbling for me because there are so
many chefs in this city and it was a great
group of nominees,” Ellamar said.
Ellamar was inspired at an early age to
become a chef because he was always surrounded by great food and great ingredients.
“Growing up in Hawaii, we always knew
where our food was coming from,” he said.
“My grandpa had a small farm. So I had
this deep understanding early on of what it
takes to get food to the table, whether it be
With the trend toward healthier dining,
Harvest fits right in, Ellamar added.
“Right now a lot of guests are interested
in knowing where their food comes from
and really understanding the wellness
aspect of the dining experience,” he said.
“Our produce is organic and has not been
treated with pesticides, and we are not using
GMO-influenced foods, including the pro-
As a farm-to-table dining experience, Har-
vest sets itself apart by adding a Vegas element
to the experience, according to Ellamar.
“The restaurant is cool, it’s sexy, it looks
nice, and the show kitchen that we have
in the center of it really adds to the experience,” he said. “In a way, we are making a
show of the farm-to-table experience.”
The show kitchen bodes well for group dining, according to Ellamar.
“It’s a great place where we can do cook-
ing demos and hands-on cooking experi-
ences,” he said. “We have had success with
those programs, and we continue to look for
ways to engage with our groups in-house.”
Harvest offers a large private dining room,
and the venue can expand to include nearly
150 people in the back room. Up to roughly
250 people can be hosted for a full buyout.
Ellamar customized a deliciously local
menu for a recent private group dinner
that included everything from Miso-Glazed
Steelhead Trout to Pittman Farms Roasted
Organic Chicken to Painted Hills Ranch
Grass-Fed Filet Mignon.
1 lb. farmers market
1 head frizze (bright
yellow leaves only)
1 head red endive (cut into
16 sprigs mint (cut in half)
16 sprigs cilantro
8 baby carrots (shaved or
sliced thin on the bias)
2 purple radish (shaved
16 baby beets (roasted,
peeled and quartered)
Salt and pepper to taste
1½ cup farro
4 cups vegetable stock
2 tbsp. olive oil
½ tsp. salt
1 cup fresh carrot
and ginger juice
½ cup verjus
1/3 cup canola oil
½ cup white vinegar
1 tbsp. Dijon mustard
2 tsp. salt
2 tsp. pepper
ROY ELLAMAR // EXECUTIVE CHEF
HARVEST AT BELLAGIO // LAS VEGAS // WWW.BELLAGIO.COM
By Lori Tenny
Vinaigrette: Combine all ingredients in a bowl and whisk.
Farro: Place farro in a strainer and rinse under cold water.
Place farro and stock in a pot and place on stove. Bring to
a boil, cover and reduce to a simmer. Allow to cook for 30-
40 minutes until slightly chewy but not hard. Remove from
heat and pour off any excess liquid. Season the farro with
the olive oil and salt and transfer to a shallow container to
cool at room temp. Salad: On four salad plates, place two
ounces of farro each. Toss the lettuce, frizze and endive in
a bowl with two to three ounces of vinaigrette and divide
onto the four plates of farro. Toss the carrots, radish and
beets in two tbsp. of vinaigrette and salt and pepper.
Arrange the vegetables on the four salad plates. Garnish
with four sprigs of mint and cilantro on each plate.