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.

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.

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.

With over 30 years of culinary experience, Chef Neil Guillen has progressed from a dishwasher to Chef de Cuisine and is still hungry for more. At the age of 23 he graduated from the Culinary Institute of America in Hyde Park, New York and began his adventures as an aspiring chef, starting as a line cook at a small Lebanese Café in Keego Harbor, Michigan and various prestigious Country Clubs. He then moved to San Diego, California, and began his career with Marriott at Del Mar’s Arterra Restaurant and Bar, where he was able to create a menu rooted in his love and passion for farm fresh ingredients. Guillen then worked at the Marriot Marquis in downtown San Diego in the Marina Kitchen prior to transitioning to his current role as a Senior Sous Chef at Nellie Cashman’s Monday Club Café within The Westin Kierland Resort & Spa. He has love for many different cuisines and strives to make each dish he creates a reflection of his passion for his craft, leaving a lasting impression for all those who indulge.