During his long, illustrious career in the food and beverage industry—one that continues to flourish after more than two decades—Jason Rocheleau shares what he loves most: “It’s the entertainment and hospitality factor of the industry,” he says. “I love putting on a show every night. It’s infectious. It’s rewarding. I love the development and creative side, too. I want to continue to create. To watch others create and grow and provide that for the team.” And after so many years helping others open their own bars and restaurants, Rocheleau is ecstatic and grateful to launch his own baby, Bar Zazu at Resorts World, where he serves as partner and vice president.
Rocheleau, born in Athens, Greece, moved to Connecticut in his pre-teens, and during his college years began barbacking at small bars around campus. After a couple years he switched to managing restaurants, went on to get certified as a sommelier, and was eventually recruited by celebrity chef Wolfgang Puck to help run the chef’s Vegas venues. Rocheleau then went on to work for star chef Michael Mina for more than a dozen years, helping the chef launch more than 30 restaurants around the globe. After spending more than 13 years on the road, “It was time to tap out,” says Rocheleau. “That’s when the finance guy of Bar Zazu reached out and said, ‘I hear you’re the guy to open up restaurants.’ And that was it, and a year later here we are. Bar Zazu is a unique concept because it’s multifaceted. I wanted something fun and edgy, a little bit more Vegas if you will. It’s built to be social here.”
After putting in so many years, I had to ask Rocheleau if he’s ready to slow down and maybe take a break or try a different industry. His response: “Never—this is just too much fun. This really is. I never did anything other than this, and I can’t imagine doing anything other than this.”
Libation: Isabella
The art at Bar Zazu is custom made and is animated and programmed to move and shift throughout the evening. Combine that with the art deco-forward design and the lively and social aspect of the tapas lounge, and you have an immersive dining experience. Rocheleau said he wanted to create a cocktail program that ties into the atmosphere of the venue—making each cocktail eclectic and interesting. One such popular example is the Isabella, mixed with Lunazul blanco tequila, Aperol, lime, passion fruit and a mole spice.
Benefit: Be sure to keep an eye on the doñas who grace the walls at Bar Zazu ... and expect the unexpected.
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