Jason Lapin

Jason Lapin developed a passion for all things culinary at the age of fourteen while working as a busboy at Don’s Drive-In in Livingston, NJ. This didn’t come as a surprise to his family. Two previous generations of Lapins built their careers in the food industry. His grandfather, Joseph Lapin, was a founding member of Restaurant Associates and his father, Kenneth Lapin, served as a senior executive for Wechsler Coffee, La Touraine and Chock Full of Nuts. Today, Lapin employs the skills obtained from more than 25 years of frontline hospitality experience to conceptualize, develop and operate outstanding restaurants.

Lapin joined Blau & Associates in 2004. In collaboration with principals Elizabeth Blau and Kim Canteenwalla, Lapin built the firm into an internationally recognized food service development company with an impressive and extensive client roster. Recently, Lapin spearheaded several of Blau & Associates high profile projects; the development and launch of the Terranea Resort in Palos Verdes, the opening of the Viceroy Hotel and Resort in Snowmass and the reintroduction of the Palm Court at the Plaza Hotel in New York City.

Lapin also was instrumental in the successful openings of the group’s partnership ventures: Society Café at Encore, Simon Restaurant & Lounge at Palm’s Place and Cathouse at the Luxor Las Vegas. Lapin continues to work closely with each venue’s management team to enhance on-going operations and maximize profitability.

Lapin began his successful fine dining career at Mark Miller’s Red Sage in Washington D.C. He assisted Miller in opening this landmark restaurant smoothly and efficiently. Two years later, Wolfgang Puck selected Lapin as the General Manager for Spago Las Vegas. Lapin contributed greatly to Spago’s instant success and was one of the original pioneers in the transformation of Las Vegas into a culinary powerhouse.

Returning to New York City in 1993, Lapin worked with legendary designer Adam Tihany before joining the Glazier Group. While at Glazier, he developed and opened Tapika, a restaurant famed food critic Ruth Reichl deemed, “another urban fantasy about the sort of food people in the West might eat if they were really, really lucky.” Lapin then teamed up with Sir Terence Conran as Vice President and General Manager of Guastavino’s Inc. Together, they created a groundbreaking 25,000 sq. ft. cocktail, dining and event space with superlative catering functions beneath the Queens Borough Bridge.

Lapin left New York to open Jar Restaurant, a modern chophouse, in Los Angeles. He subsequently returned to Las Vegas to launch Craftsteak at the MGM Grand. Lapin’s extensive front-of-the-house knowledge helped earn Craftsteak the honor of Las Vegas Life Magazine’s Epicurean Award for Best New Restaurant in 2003.

Lapin received a Bachelor of Science Degree in Financial Management from Cornell University’s School of Hotel Administration. In the spring of 2009, he returned to his alma mater to participate in the well-regarded Hotel Ezra Cornell (HEC) conference, a student-run event with an 86-year old heritage. Lapin also participates in the Global Gaming Expo (G2E) that takes place in Las Vegas annually.

Lapin currently lives in Las Vegas. He has two children, Gus and Matilda. He dedicates much of his spare time to charities that support families of children with autism, including Generation Rescue and T.A.C.A.