Martin Heierling so impressed the decision makers at Bellagio with his superb special menus for the property’s private
functions that his work earned him the position of executive
chef for Sensi.
Here he creates flavors borrowing from the four corners of
the world. You may encounter a rare tuna tataki, a chicken
tikka from the tandoor or seared foie gras with Bing cherries,
all staged with understated elegance. That’s probably
because although this is Heierling’s first executive
position, he’s cooked at prime properties around the
world, from the renowned Schwarzer Adler in Germany to Badrutt’s
Palace in St. Moritz, Switzerland to Lespinasse under Gray
Kunz, whom he considers his greatest culinary mentor. He’s
also worked closely with Michael James, the biggest name in
New Zealand. What’s next for this young star-in-the-making?
He’ll continue taking culinary risks, which he credits
to his “ignorant enthusiasm,” and diners will
be dazzled, we’re sure.