Joseph Marsco is the Managing Partner for Stacked Hospitality, the premier Las Vegas-based dining and hospitality group. He brings 25 years of restaurant management and fine dining service experience opening and managing restaurants in New York and Las Vegas. 

Marsco joined André Rochat’s restaurants in 2001, opening Alizé at the Top of the Palms Casino Resort. He held the position of general manager at Alizé for three years before becoming the Director of Operations and, eventually, Managing pPrtner for Andre’s entire restaurant group. 

He began his restaurant career at his family owned and operated Italian restaurant in Youngstown, Ohio. 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 apprenticed in numerous high-profile restaurants including Lutèce with André Soltner, Le Cirque with Daniel Boulud and La Côte Basque with Jean-Jacques Rachou. He would continue his career in restaurant management by working at Bouley and CT, both located in New York and eventually move to Las Vegas to the Rio All Suite Hotel and Casino at the Masquerade Village restaurants which included VooDoo Lounge and Café, Mama Maria’s Cucina, Antonio’s and Buzio’s.



Patrick Trundle is the general manager of Andre's Bistro & Bar located in Southwest Las Vegas on Ft. Apache Road. He brings nearly 25 years of experience in the restaurant industry, including management to the new position.

Prior to Andre's, he served as the beverage director for Andre's Restaurant & Lounge at Monte Carlo Resort and Casino and Alizé at the Top of the Palms Casino Resort. In that position, he helmed one of the most notable collections of cognacs and armagnacs known around the world: one of North America’s largest selections with nearly 50 varieties of scotch and more than 150 armagnacs and cognacs in a 12,000-bottle collection.

Trundle joined Andre’s in 2003 and worked his way from captain to eventually beverage manager both Andre’s and Alizé at the Top of the Palms.

Prior to moving to Las Vegas, Trundle worked in numerous restaurants in Carmel, California. He lived in Barcelona, Spain for one year where he traveled and learned Spanish.

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Chris bulen

Chris Bulen is helping lead the culinary development at Andre’s Bistro and Bar in a buzzing neighborhood in southwest Las Vegas. He brings more than 10 years of experience working in the Michelin star award-winning restaurants of Chef André Rochat, where he has fine-tuned the combination of traditional French techniques with contemporary twists.

Prior to joining Andre’s Bistro and Bar, Bulen was executive chef at two of André Rochat’s Michelin star award-winning restaurants, Andre’s Restaurant and Lounge and Alizé at the Top of the Palms Casino Resort . There, he oversaw all kitchen staff, purchasing, menu and quality.

Like many of Andre Rochat’s protégés, Bulen, began his culinary career as a dishwasher in his hometown of Hartland, Wisconsin at the private country club where his father was a line cook. At age 21 he attended culinary school at Le Cordon Blue North America Culinary School in Minneapolis. Upon graduation, Bulen packed up and moved to Las Vegas which, in his own words, was “the city that had it all.” Both he and his then-girlfriend (now wife) interviewed at Alizé and were hired.

Over four years, Bulen trained in each of the French kitchen’s stations. In 2008, when Andre’s Monte Carlo re-opened after a renovation, Bulen applied for the Sous Chef position. Rochat hired him. After Andre’s closed because of the Monte Carlo renovations, Bulen moved to the Chef de Cuisine position at Alizé until family pulled him away.

Now, two years later, he has rejoined the Andre’s legacy team at Rochat’s newest incarnation, Andre’s Bistro & Bar.

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Kevin Lopez

Chef de Cuisine Kevin Lopez started with Andre’s at the Monte Carlo as Sous Chef in 2012 until its closing in 2016. After taking some time off to spend with family, Chef Kevin has returned to maintain Andre’s award winning quality and standards at its newest legacy restaurant, Andre’s Bistro & Bar.

Kevin’s career in restaurants began in his early teens before graduating from high school at 16 and attending Arizona Culinary Institute in Scottsdale. At the time of his graduation, he was already in place as Chef De Cuisine at The Peaks Steakhouse in Scottsdale, then moved to the renowned 5-star restaurant Kai Native American in Chandler.

After reading an article stating that fine dining was dead in Arizona, Kevin packed his bags for Las Vegas to begin work for Chef Alex Stratta at his 2-star Michelin restaurant Alex at the Wynn Resort. A position then opened at the Bellagio’s Le Cirque, taking Kevin away from the Wynn for a short time. He was then asked to return to the Wynn for a Sous Chef Position at the Steakhouse, also known as The Country Club. Kevin’s role quickly expanded to management where he remained until a few years later when he chose to take some time for family.

Later, as he readied to return to work, he was  referred to the great Chef Andre Rochat who needed a Sous Chef at his Monte Carlo restaurant, Andre’s. There he worked with Chef Chris Bulen and Chef Andre in building menus, training, and putting all his skills and techniques to use.