Upon immigrating to America in 2000, he assumed the role of Lead Line Cook at Legal Sea Foods in Boston, where he worked tirelessly to please guests, one meal at a time. In 2004, after spending four years mastering the restaurant’s extensive menu of seafood and steaks, Bazoune accepted a rare opportunity to work as the Sous Chef for Grill 23 in Boston’s Back Bay. Over the course of the next five years, Bazoune jumped at every opportunity to expand his knowledge, learning the processes of menu design and implementation at this award-wining steakhouse. In 2008, after having developed a strong skillset, Bazoune left Grill 23 to assume the role of Executive Sous Chef at Mooo, the renowned fine-dining steakhouse in Boston’s prestigious Beacon Hill neighborhood. At Mooo, Bazoune spent six years absorbing a wealth of knowledge from the restaurant’s well-regarded owner and Executive Chef, Jamie Mammano, who served as a role model and mentor for Bazoune, while teaching him the intricate processes of conceptualizing and executing an award-wining menu at an upscale eatery.

At STRIP by Strega, Bazoune excels in creating innovative renditions of classic steakhouse fare. His culinary zeal, strong knowledge of the local palette, and passion for sourcing only the finest ingredients can be sensed from the moment guests enter the restaurant, as well as when they browse the menu boasting an assortment of á la carte steaks and chops, sumptuous entrees and inventive sides.

Covid-19 Update

Under the directive of State Governments ALL restaurants are temporarily closed, effective immediately. We are hoping that following these actions are in the best interest of public health and that we are able to play a role in protecting the elderly, the vulnerable and ultimately flattening the curve. Our partners in Taipei, Taiwan however are open for business, and we are inspired by their quick recovery and sustainability as our model for the near future.

For more information on this closure, check out the link below: 


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