Chef in Las Vegas, Nevada

Tayden Poha‑Ellamar brings a wealth of Michelin-level experience and island-rooted sensibility to his role as Executive Chef of Anima by EDO and Corporate Chef of EDO Hospitality. A Hawaii native with Filipino and Hawaiian heritage. After earning an Associates degree in Applied Science in Culinary Arts from the University of Hawaii. Tayden moved to Las Vegas and sharpened his skills in some of Las Vegas’ most acclaimed kitchens, including L’Atelier de Joël Robuchon, where he served as Executive Chef, and Joël Robuchon at the Mansion as Chef de Cuisine. His earlier tenure at Le Cirque at Bellagio further honed his precision with classical French technique and fine-dining artistry. With a style that merges European sophistication, New American innovation, and Asian influence, Tayden champions bold flavors, seasonal ingredients, and elegant restraint. At Anima by EDO, his leadership drives the creative vision, seamlessly blending modern Spanish cuisine with global inspiration. As Corporate Chef, he steers culinary direction across EDO Hospitality’s growing portfolio, fostering consistency, innovation, and excellence. Tayden’s journey is deeply shaped by family, especially his father, Roy Ellamar—a fellow chef and mentor—and the island traditions that instilled in him a love of food as culture, craft, and connection. With a wide range of skillsets, Tayden is able to cater to a variety of requests, from meal preps to intimate fine dining meals.