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.
In 2000, Masco 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 David Roldan
With a career in restaurant management, catering, restaurants and hotels that has taken him from the shores of southern Florida to the famed riverwalk in San Antonio to 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, Roldan honed his culinary skills at The Westin Diplomat Resort & Spa, where he began as a restaurant cook and in-room dining cook, later was named a garde manger chef and was promoted to banquet sous chef. His career led him to The Westin Riverwalk in San Antonio 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.
At The Westin Kierland Resort & Spa, Roldan uses his expertise to manage the day-to-day functions of the Resort’s 10 unique dining venues, to assist in menu development and to inspire and lead the Resort’s culinary teams.
Chef Derek Biazo
As the head chef of the Resort’s signature AAA Four Diamond restaurant, Biazo is continuing 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 and 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.
In addition, Chef Biazo has held roles in the kitchens of several local restaurants including Elements, Top of the Rocks and Alchemy.
Chef Zachary Bocker
Nellie Cashman’s Monday Club Cafe
With more than a decade of culinary and kitchen management experience, Chef de Cuisine Zachary Bocker brings his passion for fine dining cuisine to The Westin Kierland Resort & Spa. Chef Bocker perfected his culinary skills while serving in a variety of roles in restaurants throughout the American Southwest. At Nellie Cashman’s Monday Club Cafe, he applies his enthusiasm for fresh fare, using ingredients from local purveyors and ranchers to create a true taste of Arizona.
At an early age, Bocker fell in love with the culinary arts through his grandmother’s South Dakota bakery and his father’s Illinois family farm, where he learned to appreciate using the freshest ingredients at their source. He earned his Associate Degree in Culinary Arts from the Scottsdale Culinary Institute and focused his studies in fine dining cuisine. In Las Vegas, he served as Sous Chef as part of the opening culinary team for Mastro’s Ocean Club. In Saint Louis, Bocker worked alongside James Beard Award-winning chef Patrick Connolly, as Chef de Cuisine at the acclaimed Italian gastro pub, Basso.
In addition, Chef Bocker has held roles in the kitchens of several local restaurants including Mastro’s City Hall Steakhouse.
Chef Thomas Lanoue
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, Chef de Cuisine at The Westin Copley Plaza in Boston and served as executive sous chef at the Rio Verde Country Club in Rio Verde, Ariz.
At Brittlebush Bar & Grill, he applies his extensive experience to his passion of creating fresh, delicious gastropub cuisine using 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.