ROHNERT PARK, CA – Graton Resort & Casino has welcomed celebrated Chef Roy Ellamar to its culinary team. Known for his commitment to sourcing local ingredients and creating vibrant, innovative dishes, Ellamar brings a wealth of experience and creativity to the Graton Resort & Casino’s dining program.
Born and raised in Hawaii, Ellamar was immersed in a world where farmers and fishermen worked together to cultivate fresh and responsibly sourced food. This early education shaped his approach to cooking, where integrity and sustainability are at the heart of every dish.
Ellamar honed his culinary skills in top-rated kitchens in Chicago and Los Angeles before making his mark at L’Atelier de Joël Robuchon in Las Vegas. He then became Chef de Cuisine at Bellagio’s Sensi, transforming it into Harvest by Roy Ellamar, where he was celebrated for his diverse, seasonal menu. In 2021, he left Harvest to open Fine Company in downtown Summerlin, a restaurant reflecting his Hawaiian roots and global culinary experiences, which quickly earned critical acclaim.
Ellamar now brings his farm-to-table ethos and culinary vision to Graton Resort & Casino. In his new role, he will be instrumental in creating a new rooftop restaurant, which will open as the casino expansion unfolds. Ellamar will showcase specialty produce grown nearby, ensuring the freshest and most local ingredients possible. With a commitment to seasonality, the menu will dynamically reflect the best offerings of each season, dictated by what is currently growing. Guests can anticipate an ever-evolving dining experience that celebrates the finest and freshest produce available.
“We are beyond excited to welcome Chef Roy Ellamar to our team,” said Lana Rivera, Graton Resort & Casino’s President. “His commitment to culinary excellence and sustainability aligns perfectly with our vision for the expansion plans at Graton Resort & Casino. We are confident that under his leadership, our guests will enjoy an unforgettable dining experience that celebrates the freshest ingredients and the artistry of fine cuisine.”
“Joining Graton allows me to fulfill my dream of cooking in wine country while celebrating the rich agricultural heritage of California and Sonoma County,” said Ellamar. “I look forward to creating menus and dining experiences that showcase the best ingredients from local farmers, ranchers, and fishermen, from the coast to the mountains and everywhere in between.”
