See our Management Biographies:
Director of Operations – Managing Partner, Gastronomy Management Group
To pursue an interest in cooking and an ultimate desire to be a chef, he moved to New York to attend the Culinary Institute of America (CIA) in Hyde Park, New York. While attending the CIA, Marsco had the opportunity to apprentice in many famous New York City restaurants. Having the privilege to work with Andre Soltner at Lutece, Daniel Boulud at Le Cirque and Jean Jacques Rachou at La Côte Basque exposed him to classical French training that would shape his future career.
After graduating from the Culinary Institute of America, 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, he pursued a service position at New York City’s Le Perigord to master the art of the Dining Room. With continued interest in fine service and being among the public, Marsco maintained a career in restaurant management and front-of-the-house operations while working 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. Then, the news broke: Las Vegas was turning into a dining destination! Being involved with Rio Suites Hotel and Casino’s expansion at a time when Jean-Louis Palladin was coming to Las Vegas was an opportunity Marsco couldn’t pass up.
Marsco began his work at the Rio as a food and beverage manager at which time he managed the Masquerade Village restaurants including VooDoo Lounge and Café, Mama Maria’s Cucina, Antonio’s and Buzio’s before taking the position of Fiore Rotisserie and Grille’s general manager. In 2001, 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.
Like many of Andre Rochat’s protégés, Chris Bulen, Chef de Cuisine at Andre’s Monte Carlo, began his culinary career as a dishwasher in his hometown of Hartland, WI. Just happy to be earning his own money with his first job at the private country club where his father was a line cook, Bulen didn’t immediately feel any special affinity for fine food. After two summers on the job, however, Bulen was asked to work Sundays preparing soups and salads and slicing meats for the country club’s brunch rush.Soon thereafter, Bulen felt an emerging interest in improving his culinary skills. He diligently focused on acquiring new techniques, learning about different products and developing greater knowledge about what the culinary world was all about.
At age 21 and with six years of experience at the country club, he was ready for the next step: culinary school. He attended Le Cordon Blue North America Culinary School in Minneapolis, where he eagerly absorbed the training he received in classic techniques. Finally, his coursework completed, Bulen knew he wanted to leave the Midwest. He set his sights on Las Vegas which, in his own words, was “the city that had it all.”
So strong was his conviction that Las Vegas was the place he wanted to be, he and his girlfriend – also in the culinary industry – packed up and moved here before even being offered a job. Fortunately, after interviewing at Alizé, Andre Rochat’s restaurant at the top of the Palms Casino Resort, they were both hired.
From his days at the country club back home, Bulen knew all about starting at the bottom and working your way up. He was thrilled to have the opportunity do so at a restaurant of Alize’s caliber. His passion for his profession shone through to Rochat, who remarked that the young man genuinely appeared eager to learn everything he could by emulating them. Gradually, he was given the opportunity to work different stations around the kitchen and, after four years, he had successfully worked at each of them.
When Andre’s Monte Carlo re-opened after a renovation in 2008, Bulen pursued a sous chef position at that restaurant. Having witnessed firsthand his passion and dedication to perfecting the techniques synonymous with Andre’s, Rochat hired him for the position. Three years later, he was promoted to the “golden ring” – Chef de Cuisine at Andre’s Restaurant.
Today, Bulen revels in Rochat’s continued mentoring, and prides himself in meeting the experienced chef’s exacting standards. One of his most treasured accomplishments in his current role: participating in the annual Jean-Louis Palladin dinners, where he has collaborated with a constellation of some of the restaurant scene’s most acclaimed chefs to prepare a single, sumptuous meal. More than anything else, he enjoys the opportunity to showcase not only Rochat’s classic French cuisine, but also the frequent opportunities to introduce the fruits of his own culinary imagination into his work in the kitchen.
General Manager & Sommerlier, Andre’s & Andre’s Cigar Lounge, The Monte Carlo
Born in Fort-de-France, Marc Bouitron comes from a long line of food suppliers and renowned restaurateurs. For four generations, his father’s side owned a fishing fleet and Poissonerie in Honfleur, Normandy, while his mother’s side owned and operated the famed Paris Club Castel, the private member’s club with three Michelin-rated restaurants and a nightclub.
Marc’s father expanded the Club Castel operation to Montreal in 1980, and then opened his first restaurant, “St. Trop” in a Quebec ski resort with Chef Alain Jorand, apprentice of the famed “Les Trois Gros” 3-star Michelin restaurant of Paul Bocuse.
It was here on the second floor of the restaurant that Marc grew up, entranced with the hustle and buzz of restaurant life below. When his father moved the entire operation stateside to Palm Beach Gardens, Florida, Marc observed yet another instant success, this time helping in the front of the house for the family’s St. Honore” Restaurant. As the company expanded to two more locations, Marc started as a food runner, and then filled numerous front-of-house positions.
After a stint with the French Marine Corps, Marc returned to restaurant life when he rejoined his now-retired family in Las Vegas in 1996. Marc began at Il Fornaio as a bartender and was approached two years later by Andre’s Restaurant, where he served in several capacities while continuing immersion studies in one of the world’s finest wines and cognac collection.
Marc returned briefly to Florida with his brother to organize the wine program for Bistro Chez Jean-Pierre, and then opened the Michael R. McCarthy Bistro in Palm Beach to create and manage the After Hours Night Club. He returned to Las Vegas in 2005 and was re-hired as a Captain at his favorite restaurant, Andre’s, while expanding his Sommelier duties in the growth and ongoing diversification of Andre’s prestigious wine list. Marc was promoted to General Manager of Andre’s in 2012.
JANA LANE SOUTHARD, CMP
Director of Sales, Gastronomy Management Group
With more than 20 years of sales experience, Jana Lane Southard knows how to pack a restaurant with happy diners. As Director of Sales for both Alizé at the Top of the Palms and Andre’s at Monte Carlo, Southard oversees all sales efforts, making sure both restaurants are perpetually catering to corporate groups, wedding events, meetings and events.
Whether it is selling out Alizé that boasts one of Las Vegas’ most unique views 56 floors in the air, or Andre’s intimate second floor dining rooms and the city’s only Cigar Lounge on the Strip, Southard develops and executes sales strategies that give guests an incredible experience every time.
Prior to joining the Gastronomy Management Group, Southard was with the Venetian/Palazzo Resort Hotel as a catering sales manager, eventually working her way up to Director of Catering where she managed 28 catering sales managers and a department that produced $102 million in catering food and beverage revenue annually. Prior, she served as catering sales manager for Morton’s of Chicago, where she increased group sales revenue by 30 percent and created special quarterly events.
Throughout her career, she has earned several awards including the Bravo “Maestro” Manager’s Award at The Venetian; Top Catering Sales Professional and Highest Boardroom Occupancy, both from Morton’s of Chicago and the Five Star Training and Development Award from the Desert Inn.
Pastry Chef, Gastronomy Management Group
Tammy Alana, one of four children, was born in Torrance, Calif. and raised in Orange County. She discovered her calling to the kitchen while enrolled in culinary certification courses at the community college in Cypress California.
Alana apprenticed at a local bakery in Yorba Linda, Calif. in 1999, making breads, Danishes and wedding cakes when she decided to pursue her formal education at the Culinary Institute of America (CIA) at Greystone in Napa Valley, Calif. While attending the CIA, Alana was offered a pastry cook position at Domaine Chandon Winery and the lead baker position at Brix Restaurant in Yountville, Calif., which evolved into the assistant pastry position.
Upon graduating from the CIA, her interest in high volume, large hotels was at all time high. With no job prospects, Alana moved to Las Vegas to pursue work in the hotel industry. Shortly after arriving, she landed at Bellagio, where she worked banquets, then with the restaurant team and onto the wedding cake department.
When the new Green Valley Ranch Resort & Spa opened, she worked in the pastry shop where she continued to hone her skills gaining knowledge and experience in a boutique hotel.
Shortly thereafter, Alana was introduced to the Maccioni family of Le Cirque and Circo who were looking for a pastry chef to open their new “Off-Strip” venture in the Summerlin area of Las Vegas, Trē. The Maccioni Family’s corporate chef would eventually introduce Alana to André Rochat who was looking for a unique talent to take over the pastry chef’s position at Alizé at the Top of the Palms Casino Resort.
Today, Alana oversees both award winning restaurants’ pastry departments at Alizé at the Top of The Palms and Andre’s at Monte Carlo Resort & Casino.
In 2005, Alizé was invited to the James Beard House where Alana prepared the intermittent, pastries and petit fours to rave reviews. Also in 2005, she was named as one of Las Vegas’ Rising Star Pastry Chefs by Star Chefs, in 2006; Alana was featured on the Food Network episode Sugar Rush. Alana has done many charity events such as Odyssey, Share our Strength, Epicurean, Jean Louis and Bon Apetit; she has also participated in the American Heart Assoc. in Washington D.C.
Beverage Manager, Gastronomy Management Group
Patrick Trundle helms one of the most notable collections of cognacs and armagnacs known around the world at Andre’s Cigar Lounge, located on the second floor of Andre’s Restaurant at Monte Carlo.Andre’s Cigar Lounge – AndresCigarLounge.com – offers one of North America’s largest selections with nearly 50 varieties of scotch and more than 150 armagnacs and cognacs in the 12,000-bottle collection.
For an added experience, cognacs and cigars can be professionally paired… and that’s where Trundle comes in for the guest. On any given night, he can be heard recommending one-of-a-kind bottles in Andre’s Cigar Lounge, the only bar-and-cigar lounge on the Las Vegas Strip.
Trundle joined Andre’s in 2003 and worked his way from captain to eventual beverage manager at both Andre’s and Alizé at the Top of the Palms. Today, he enjoys learning about the restaurants’ myriad high-end spirits collection, which boasts cognacs from the late 18th and 19th centuries. Trundle has also been featured in numerous media outlets for his knowledge and experience with the collections including Toronto Star and 944 Magazine.
Prior to moving to Las Vegas, Trundle worked in numerous restaurants in Carmel, Calif. He lived in Barcelona, Spain for one year where he traveled and learned Spanish.