Bar Zazu showcases the spirit and flavors of Europe through cocktails and tapas in a lively, yet chic atmosphere. The restaurant’s walls are adorned by immersive artwork, creating a perfect ambiance for date night, pre-show, and group dining. Live music is featured nightly to complement Executive Chef Nicole Brisson’s signature fare and a thoughtful beverage program.
Hailing from Rensselaerville, NY, Chef Brisson’s culinary journey began in a family deeply rooted in the culinary world. Her grandfather owned a restaurant that her mother grew up working in. Her mother also inspired Nicole’s passion for fresh, sustainable ingredients by utilizing the produce from their home garden and neighboring farms at the foothills of the Catskill Mountains. At 15, she kick-started her career in a local farm-to-table restaurant.
Driven by her culinary aspirations, Chef Brisson pursued her culinary education at Johnson & Wales University and further honed her skills in Italy. Immersed in the rich culinary traditions, she trained under renowned chefs like Fabio Picchi and Chef Dario Cecchini, expanding her knowledge of Italian cuisine and the art of butchering.
In 2005, an exciting opportunity led Chef Brisson to Las Vegas, where she flourished in the city’s finest Italian restaurants, including Corsa Cucina and Bartolotta Ristorante di Mare. She later assumed the role of Culinary Director for Batali & Bastianich Hospitality Group, overseeing multiple acclaimed concepts.
With a passion for pushing boundaries, Chef Brisson ventured off the Strip and opened Locale Italian Kitchen, delighting diners with a blend of “la cucina povera” and elevated American-Italian cuisine. Her dedication to sourcing ingredients from small farms and authentic Italian suppliers garnered praise and established her as a beloved culinary leader in Las Vegas.
Chef Brisson opened Brezza in 2021, providing her signature authentic, yet modern coastal Italian cuisine to locals and visitors alike. Soon after, she debuted neighboring Bar Zazu, a lively restaurant and lounge with globally-inspired shareable plates, a curated fortified wine program with rare and unique labels, premium cocktails, and incredible art elements within a whimsical space unlike any other.
Over the years, Chef Brisson has won multiple accolades including Desert Companion’s 2022 “Restaurant of the Year” and “Chef of the Year,” Eater’s 2021 “Restaurant of the Year,” Silver State Awards “Best Chef 2021” award, Food & Wine’s “Best Steak in the US” award for CarneVino, the National Restaurant Association’s “Best New Restaurant” award, VEGAS INC.’s 40 under 40, Wine Spectator’s coveted Award of Excellence, and she was nominated as a semifinalist for the 2020 James Beard Best Chef: Southwest Award. She has competed and appeared on several popular reality TV shows including “Chopped,” “Late Night Chef Fight,” Action Bronson’s “MUNCHIES,” and “Beat Bobby Flay,” among others.
Brisson remains dedicated to her craft and committed to keeping it simple, always sourcing seasonal, sustainable ingredients, and serves as a respected member of organizations such as Three Square Food Bank’s Culinary Council, the Anne Saxelby Legacy Fund, and the Slow Food USA Executive Board.
As the Director of Operations for Brezza and Bar Zazu, Rob Moore sets the standard, drawing upon his rich experience in renowned, award-winning restaurants across the nation and beyond.
Born and raised in northern New Jersey, Moore’s fascination with food was tapped into at a young age. In the 7th grade, he accidentally enrolled in a home economics class rather than the metal shop class he intended. After the first day, of making cinnamon rolls, he found his calling and began pursuing a career in the Culinary Arts.
Climbing the ranks in New York City’s demanding kitchens, Moore secured a coveted role at Lespinasse, the celebrated restaurant helmed by Chef Gray Kunz at The St. Regis Hotel. This pivotal opportunity taught him invaluable lessons that propelled his success throughout his career.
Applying his honed techniques and principles, Moore showcased his culinary talents at The New York Palace Hotel, Sam DeMarco’s iconic First in Lower Manhattan, and DeMarco’s Room. Later, he seized the chance to join Mike & Tony’s Steakhouse, just as Brooklyn’s dining scene was blossoming.
In 2004, Chef Martin Heierling invited Moore to join the team at Sensi, an exciting new concept at Bellagio Resort in Las Vegas. This decision marked the beginning of an incredible journey, leading to his appointment as the Executive Chef of Prime Steakhouse, Jean-Georges Vongerichten’s acclaimed restaurant overlooking the famous Bellagio fountains. Moore further showcased his talent by opening Jean-Georges Steakhouse at Aria Resort & Casino in 2009. Returning to Prime in 2015, Moore assumed a leadership role overseeing Bellagio’s flagship restaurant, where he worked for over 15 years, guided by an extraordinary partnership with Executive Vice Presidents Greg Brainin and Dan DelVecchio.
While Moore’s culinary style combines global influences with French technique and Italian sensibility, he yearned to carve his own path, allowing his American-Italian roots to shine. In 2022, he took a leap of faith and opened his first solo venture, Rosa Ristorante, to rave reviews. However, the allure of returning to the heart of the Las Vegas Strip to join forces with beloved Chef Nicole Brisson proved irresistible. He now oversees operations at Brezza and Bar Zazu at Resorts World Las Vegas