CHEF CHRIS MASCO

Executive Chef
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.

 

Chris-Masco

CHEF ROBERTO MADRID

Chef de Cuisine
deseo

Born in Northern Mexico, Roberto Madrid brings a passion for Latino cooking to his role as Chef de Cuisine at deseo. He began his culinary career in Scottsdale in 1982, studying under Chef Tony Fogo at The White Truffle, a local French fine-dining restaurant. He then moved to Jean Carlo to master fine Italian cuisine, and the spent six years with Chef Michael Salvagio at Steven’s, helping to build the foundation of modern Southwestern cuisine. Madrid was part of the opening team at The Terrace restaurant at The Phoenician Resort & Spa as well as the Golden Swan at Hyatt Regency Scottsdale Resort at Gainey Ranch.

Madrid was part of the opening culinary team at The Westin Kierland Resort & Spa and has led the deseo culinary team since 2006.  His colorful and artistic presentations of each dish shares his excitement for deseo’s lively cuisine and bold flavors.  Madrid adds a modern twist to deseo’s unique recipes, using his knowledge of traditional Latin dishes to stay true to the “Nuevo Latino” menu.

Soon after opening, deseo was named among “America’s Best New Restaurants” by The James Beard Foundation and the accolades have continued. In addition to earning the Four Diamond Rating by AAA, the restaurant was recently voted “2014 Best Resort Restaurant” by Arizona Foothills magazine readers, was named as one of “America’s 100 Best Wine Restaurants 2014” by Wine Enthusiast and has again earned a prestigious 4.5 stars from the Arizona Republic.

 

Roberto-Madrid

COLE CHIARAMONTE

Chef de 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.

 

Cole-Chiaramonte