CHEF CHRIS MASCO
Leading the imaginative culinary experience at The Westin Kierland Resort & Spa is Executive Chef, Chris Masco. From Italian to Southwestern, Mediterranean to Kosher cuisines, Masco’s 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 dining establishments at the Resort and also oversees 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. Since his graduation in 1996, Masco has 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.
From his early achievements, Masco has brought his superior talent and dedication to his endeavors, earning such recognition as “Best American Cuisine” and a Mobile Four Star award. In 2000, he was chosen to represent Hyatt at the American Food Festival in Thesssalonki, 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 DOUGLAS RODRIGUEZ
Chef Douglas Rodriguez is widely regarded as the inventor of Nuevo Latino cuisine. Owning some of the hottest restaurants in the country including Chicama, Pipa and OLA in New York City, OLA Miami and Alma de Cuba in Philadelphia, Chef Rodriguez is one of America’s most honored chefs.
Educated at Johnson & Wales University, Rodriguez’ professional career began in Miami. In 1994, he opened New York’s Patria, garnering three stars from the New York Times in 1996. Awards and honors include the Chefs of America Award (1991), Culinary Master of North American and New York Award (1994), the James Beard Foundation’s “Rising Star Chef Awards” (1996) and a nomination for Beard’s 1999 Best Chef: New York. Chef Rodriguez’ westward dining venture brought him to Scottsdale and The Westin Kierland Resort & Spa where he created deseo, which means “desire” in Spanish. Chef Rodriguez is also the author of four cookbooks published by Ten Speed Press: Nuevo Latino, Latin Ladles, Latin Flavors on the Grill and The Great Ceviche Book.
CHEF ROBERTO MADRID
Born in Northern Mexico, Chef Roberto Madrid specializes in creating dishes that highlight the flavors of the American Southwest with an emphasis on using locally grown produce and indigenous recipes. Madrid was part of the opening culinary team and is Chef de Cuisine of the Resort’s signature restaurant, deseo.
Madrid began his culinary career in Scottsdale in 1982, studying under Chef Tony Fogo at The White Truffle, a French fine-dining restaurant in Scottsdale. He then moved to Jean Carlo to master fine Italian cuisine and spent six years with well-known Chef, Michael Salvagio at Steven’s, helping to build the foundation of modern Southwestern cuisine. After opening The Terrace restaurant at The Phoenician Resort & Spa, Madrid joined the newly opened Hyatt Regency Scottsdale Resort at Gainey Ranch in 1986. Here, he helped develop The Golden Swan into one of the Southwest’s powerhouses of Mediterranean cuisine.
Brittlebush Bar & Grill
Chef de Cuisine Cole Chiaramonte honed his skill in creating innovative menus and leading culinary teams while serving in high-end restaurants, boutique hotels and resorts, cruise lines and even at large nationally recognized events such as the Kentucky Derby.
After spending much of his career in San Diego, he relocated to Arizona in 2009. As Executive Sous Chef at the U.S. Airways Center in Phoenix, he directed event operations for all catering efforts, which included executing events for 18,500 guests during the Phoenix Suns’ basketball seasons.
At Brittlebush Bar & Grill, he applies his extensive experience to his passion for creating fresh, delicious gastropub cuisine using regionally produced ingredients from local purveyors.
Chiaramonte earned an Associate Degree in Culinary Arts from Grossmont College and has been a Certified Active Member of the American Culinary Federation since 2006. Past accolades include nominations for ‘Best Hotel Dining’ and ‘Most Creative Cuisine’ from the San Diego’s Gaslamp Quarter Association and ‘Best Restaurant to Splurge At’ and ‘Best Seafood Restaurant’ by the Inland Empire.