Cole Chiaramonte
Chef de Cuisine
Brittlebush Bar & Grill at The Westin Kierland Resort & Spa
His dynamic culinary leadership balanced with his vast experience in high end restaurants, boutique hotels and resorts, cruise lines, night clubs and stadiums, including large events such as the Kentucky Derby, NASCAR, NFL, NBA and catering up to 65,000 guests. Chef Chiaramonte's experience with designing, developing and implementing innovative menus makes him an integral leader of the Brittlebush team. Most recently, Chiaramonte was the Executive Sous Chef at the U.S. Airways Center in Phoenix handling the comprehensive event operations for all catering efforts, including the execution of events for 18,500 guests during Phoenix Suns basketball seasons. He spent a large part of his career in San Diego, California before relocating to Arizona in 2009. He received his Associates Degree in Culinary Arts from Grossmont College, and has been a Certified Active Member of the American Culinary Federation since 2006. During his time at the Hilton in San Diego he was nominated best hotel dining, most creative cuisine by the Gaslamp Quarter Association; he was also nominated by the Inland Empire for best restaurant to splurge and best seafood restaurant.