Nicole Brisson’s Brezza Brings a Fresh Breeze of Coastal Italian Fare to Resorts World
One of the city’s favorite chefs gets a restaurant to call her own on the Las Vegas Strip. Nicole Brisson, a James Beard Foundation semifinalist for Best Chef Southwest in 2020, teamed up with Jason Rocheleau, who worked at Wolfgang Puck Fine Dining Group and Mina Group, to open Brezza at Resorts World.
One of the city’s favorite chefs gets a restaurant to call her own on the Las Vegas Strip. Nicole Brisson, a James Beard Foundation semifinalist for Best Chef Southwest in 2020, teamed up with Jason Rocheleau, who worked at Wolfgang Puck Fine Dining Group and Mina Group, to open Brezza at Resorts World. The coastal Italian restaurant sits in the District, the 70,000-square-foot shopping center at the front of the resort facing Las Vegas Boulevard.
Brezza, Italian for breeze, embraces that ambiance with a patio with room for 100 overlooking the Las Vegas Strip. The restaurant features mosaic tile flooring imported from Italy and olive trees on the terrace salvaged from the Stardust, which once stood on this spot. Inside, the restaurant features rustic stone walls and floor-to-ceiling windows with views from the 200-seat main dining room, 50-seat bar, 100-seat lounge, and private dining room. A small patio at the indoor entrance offers a prime view for people watching.
The menu spans antipasti, fresh crudo, handmade pastas, and a Tuscan-style wood-fired grill, where sustainable seafood, dry-aged prime steaks, heritage breed poultry, and pork, as well as seasonal produce are all grilled over white oak and olive branches.
Brisson previously worked as the executive chef of Locale Italian Kitchen, the restaurant she opened with restaurateur Andy Hooper in June 2019 near Mountain’s Edge. Brisson was one of four local semifinalists for a James Beard Foundation award for Best Chef Southwest in 2020. Before heading up Locale, she worked as Eataly’s executive chef at the Park MGM. The former executive chef at Carnevino at the Palazzo and chef di cucina at Otto Enoteca e Pizzeria at Grand Canal Shoppes helped open Wynn Las Vegas with chefs Steven Kalt and Paul Bartolotta.
Brisson tapped Carnevino and Spago alum Arnold Corpuz as chef di cucina after his most recent position as executive chef of Manzo at Eataly at the Park MGM. Nicholas Forte takes over as executive pastry chef after working as the assistant chef at Joël Robuchon at the MGM Grand and head chocolatier at Encore Boston Harbor. Miklós Katona, the former wine director of Wynn Resorts, leads the bar program as director of beverage.
Brezza, Resorts World, 3000 Las Vegas Boulevard S., 702-676-6014. Open for lunch Monday through Saturday from 11:30 a.m. to 3:30 p.m., dinner daily from 5 to 10 p.m., and brunch on Sundays from 10 a.m. to 3:30 p.m. starting August 1.