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.