CHEF CHRIS MASCO
Executive Chef Chris Masco leads the imaginative culinary experience at The Westin Kierland Resort & Spa. From Italian to Southwestern, Mediterranean to Kosher cuisines, Masco’s more than 20 years of experience with diverse culinary traditions bring a fine love and understanding of culture to the Resort’s culinary team. Masco leads a team of nearly 100 members in servicing all ten of the property’s dining establishments, also overseeing all banquet events throughout the Resort’s more than 200,000 square feet of indoor and outdoor meeting space.
Chef Chris Masco began his cooking career studying at the renowned Culinary Institute of America, where he demonstrated both his skill and drive for success at the Jacob Javits Convention Center in New York City, winning the gold medal for cold food presentation. Following his graduation in 1996, Masco maintained his commitment to excellence, bringing dining distinction to some of the country’s finest restaurants, hotels and resorts, including Japanese American, Sundance Resorts, The Hyatt Regency Atlanta, and Westin Hotels and Resorts.
In 2000, Masco was chosen to represent Hyatt at the American Food Festival in Thessaloniki, Greece, where he shared his skill and knowledge of American cuisine with the Ambrosia Restaurant, creating menus and performing at food functions for the American Ambassador of Greece. In 2007, Masco spent time in Tokyo, Japan teaching American cuisine to Tokyo locals and implementing American menus at the Westin Kyoto and Westin Tokyo.
Chef David Roldan
With a career in restaurant management, catering, restaurants and hotels, traveling from the shores of southern Florida to the famed Riverwalk in San Antonio, Texas and the sun-kissed Sonoran Desert, David Roldan brings a wealth of experience to his role as Executive Sous Chef at The Westin Kierland Resort & Spa.
A graduate of Johnson & Wales University in North Miami, Florida, Roldan honed his culinary skills at The Westin Diplomat Resort & Spa where he began as a restaurant cook and in-room dining cook, later having been named a garde manger chef and promoted to banquet sous chef. His career led him to The Westin Riverwalk in San Antonio, Texas where, as executive sous chef, he was honored with the Manager of the Year Award.
Prior to joining the team at The Westin Kierland Resort & Spa, Roldan served as Executive Chef overseeing all food and beverage operations at the W Dallas Victory Hotel in downtown Dallas, Texas.
At The Westin Kierland Resort & Spa, Roldan brings his expertise to manage the day-to-day functions of the Resort’s 10 unique dining venues, assisting in menu development and inspiring and leading the Resort’s culinary teams.
Chef Derek Biazo
As the head chef of the Resort’s signature AAA Four Diamond restaurant, Chef Derek Biazo furthers deseo’s commitment to offering fresh, flavorful Nuevo Latino cuisine prepared with the best quality ingredients and elegant simplicity for which deseo is so well known.
A native of Kingman, Arizona, Chef Biazo fell in love with the world of fine dining at the age of 14 when his grandmother took him on a trip to Canada where he was introduced to new culinary experiences and French cuisine. In Northern California, he focused on French-influenced California cuisine as sous chef at Viognier, opened the Menlo Grill Bistro at the Stanford Park Hotel, and served as executive chef at the Bay Area’s famous Alexander’s Steakhouse, a classic American steakhouse with Japanese influences. Under Chef Biazo’s direction, Alexander’s Steakhouse was named one of the Top 10 Steakhouses in the U.S. by Gayot, earned an Award of Excellence from Distinguished Restaurants of North America, was named a Michelin recommended restaurant and also earned Awards of Excellence from TripAdvisor, Open Table and the Metro Guide.
In addition, Chef Biazo has held roles in the kitchens of several local Arizona restaurants, including Elements, Top of the Rocks and Alchemy.
Chef Thomas Lanoue
Brittlebush Bar & Grill
Brittlebush Bar & Grill Chef de Cuisine Thomas Lanoue honed his skill in creating innovative menus and leading culinary teams while serving in luxury-focused hotels and resorts from Arizona to the East Coast and back. Lanoue has held a variety of culinary positions, including lead line cook and banquet sous chef at The Westin Kierland Resort & Spa, Chef de Cuisine at The Westin Copley Plaza in Boston, Massachusetts and served as executive sous chef at the Rio Verde Country Club in Rio Verde, Arizona.
At Brittlebush Bar & Grill, Chef Lanoue applies his extensive experience to his passion for creating fresh, delicious gastropub cuisine rich with ingredients from local purveyors.
Lanoue, who earned his Associate Degree in Culinary Arts from the Art Institute of Phoenix, has been recognized not only for this culinary talent but for his leadership skills. In 2009, he was named a Westin Kierland Resort & Spa Visionary of the Quarter.