Joseph Marsco serves as Director of Operations and Managing Partner for two Michelin 1-star restaurants, Alizé at the Top of the Palms and Andre’s Restaurant & Lounge at Monte Carlo.
Marsco began his restaurant career at his family-owned and operated Italian restaurant in Youngstown, Ohio. After high school graduation, he moved to New York to attend the Culinary Institute of America (CIA) in Hyde Park. While there, Joe Marsco apprenticed in many famous New York City restaurants, including Andre Soltner’s Lutece, Daniel Boulud’s Le Cirque and Jean Jacques Rachou’s La Côte Basque exposed him to classical French training that would shape his future career. After graduating from the CIA, Joe Marsco worked as a chef tournant in the kitchen of La Reserve under Chef Dominique Peyraudeau.
Influenced by an instructor of The Culinary Institute of America and a general interest to learn more about the front of the house operations, Marsco then pursued a service position at New York City’s Le Perigord to master the art of the Dining Room. From there, he managed front-of-the-house operations at the famed Bouley.
An opportunity to venture into management came when Claude Troisgros offered him a job at his new CT restaurant in New York. As an assistant to the Maitre d’, CT earned three stars from the New York Times. Joe Marso discovered he was in the right place at the right time as Las Vegas’ higher level of culinary was quickly developing around him. With Celebrity Chef Jean-Louis Palladin’s entry to Las Vegas, Joe Marsco moved into the food and beverage management of the Rio’s many restaurants, including Voodoo Lounge, Mama Maria’s Cucina, Antonio’s and Buzio’s before taking the position of Fiore Rotisserie and Grille’s general manager.
In 2001, Joe Marsco joined André Rochat’s restaurants, opening Alizé. He held the position of General Manager at Alizé for three years before taking on the position of Director of Operations for Andre’s entire restaurant group. As Managing Partner now, Joe Marsco is moving his culinary team into new restaurant concepts and operations in the Las Vegas Valley and beyond.