Chef Jason Bustamante

Jason Bustamante: Partner/Executive Chef Rococo Northpark

The youngest of five, Chef Bustamante started working with Chef Bruce Rinehart as a teenager at the Mohegun Sun Casino and Resort in Uncasville Connecticut. Bustamante started as a food runner, worked his way up to the “line” via the salad station, oven station, etc.
Soon after, both Rinehart and Bustamante left for Boston to work for Legal Seafoods in Boston. This is where Chef Bustamante learned to master every part of the kitchen. Chef Bustamante also developed training and management programs for Legal Seafood. During his time there, Chef Bustamante worked on the top 3 grossing Legal Seafood units over a 3 year period.
Both Rinehart and Bustamante returned to the Mohegun Sun resort to help open celebrity chef Jasper White’s Summer Shack. Soon after, both moved to Oklahoma with plans to open a restaurant on Western Avenue when the former Tony’s Italian at 2824 N. Penn became available. In 2011, Chef Bustamante led the team that opened Rococo Northpark.
Chef Bustamante is currently the Executive Chef at Rococo Northpark, where he has developed the Vegan/Vegetarian menu and Chef Jason’s Wild Salmon Program only serving “wild” or the highest sustainable on the market at that time. Check out Chef Bustamante on Pinterest, Twitter and Facebook.