Joseph Marsco, Managing Partner

Joseph Marsco, Managing Partner

JOSEPH MARSCO

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, General Manager

Patrick Trundle, General Manager

patrick trundle

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.