Chris Masco
Executive Chef
Scottsdale,Arizona
Summary
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Overview
23
23
years of professional experience
Work History
Executive Chef
The Westin Kierland Resort
10.2012 - Current
- Directed the daily operation of the culinary and stewarding department, ensured that the department exceeded Westin standards in all of the 200,000 square feet of indoor / outdoor meeting space, nine food and beverage venues, in-room dining, and our golf course food operation.
- Controlled and maintained the budgeted food cost yearly goals with total food and beverage revenues of 50 million dollars with a 43.7% profit.
- Maintained the standards above the guidelines of the American health, hygiene, and safety rules.
- Developed and assisted with new brand initiatives and standards from Marriott corporation.
- Achieved Marriott Brand Elite ESS and GSS scores above budgeted Food and Beverage goals yearly.
- Collaborating with celebrity chefs for our annual James Beard Dinner.
- Achieved 90% or better associate engagement scores across all culinary departments.
- Featured article in food west, television guest appearance, and ten yearly charity events.
- Re-concept of three venues, assisted with development of Arizona’s Largest Scotch library, and Re-invented our tequila program in our cantina with double barrel Herradura program.
Executive Chef
Westin Copley
11.2006 - 10.2012
- Responsible for all kitchen operations including all food and beverage venues with implementing new standards in all the 75,000 square feet of meeting space, specialty restaurants, In room dining, and Bar 10.
- Supervised a team of eighty-five associates, seven managers and four supervisors.
- Food and beverage revenue of 30 million dollars with a yearly profit of 29.5%; (19.7% Food Cost)
- Implemented new standard operating procedures for culinary and stewarding departments.
- Orchestrated the negotiating of the new culinary guidelines on the hotel’s behalf with Local 26.
- Introduced sustainable food and beverage items, including our green recycling initiative.
- Westin hotel of the year award (2008).
Executive Chef / Executive Sous Chef
Westin Diplomat
02.2003 - 11.2006
- Executed the daily operation 250,000 square feet of meeting space and 7 restaurants in this luxury convention resort.
- Oversaw a team of one hundred twenty full time associates, ten supervisors, fifteen sous chefs and managers: responsible for recruiting, staffing, and training employees.
- Food and beverage revenue of 45 million dollars with a yearly profit of 34%.
- Successful created banquet and restaurant operation standards.
- Designed three hundred seat upscale sports bar Rivals.
- Conducted training for front and back of the house on current service standards.
- Implemented all aspects of the Kosher Passover events.
Country Club Executive Chef
Westin Diplomat Country Club
12.2002 - 02.2003
- Managed the food and beverage division in the 60-room luxury collection country club and resort; hiring, training, and motivating up to forty employees.
- Ensuring we delivered a high-quality service with a superior food and beverage product.
- Received the AAA 5 diamond award for our Mediterranean restaurant Royal Palm.
- Implemented proper food handling procedures for all food and beverage associates.
- Achieved best in class for associate engagement survey.
- Standardized all purchasing aspects of the entire food and beverage team.
Education
Associate - Culinary Arts
Culinary Institute of America
Hyde Park, NY01.1996
Skills
- Team Leadership and Development
- Sustainability initiatives
- Scheduling and Resource Allocation
- Concept development for dining establishments
- Workforce coordination
- Collaborative teamwork across departments
- Talent acquisition and development
- Financial planning expertise
- Customer service expertise
- Diverse menu creation
- Creative problem-solving
Accomplishments
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Oversaw foodservice operations for 5-star Resort.
Professional Activities
- Westin Kierland Resort & Spa: March 2013 to March 2018
- Friends of James Beard Dinner worked with nationally recognized previous James Beard celebrity chefs.
- Local Arizona CCAP Judge including a partnership with a student scholarship to local culinary school and working at the Westin Kierland for further culinary development.
- Westin Kyoto / Westin Tokyo; June to August 2007
- Westin Kyoto trained associates and implemented American cuisine menus in there fine dining restaurant and buffet style outlet using local ingredients.
- Taught 40 local students in American cuisine.
- Westin Tokyo implemented New England cuisine in there fine dining roof top restaurant.
- Hyatt Regency Thessaloniki, Greece; August to September 2000
- Three-week promotion for an American Regional food festival in their Ambrosia restaurant.
- Created menu and preformed the food functions for the American Ambassador of Greece.
- Coordinated and preformed chef table for thirty local media.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Work Type
Full TimeWork Location
On-SiteRemoteHybridSummary
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Timeline
Executive Chef
The Westin Kierland Resort
10.2012 - Current
Executive Chef
Westin Copley
11.2006 - 10.2012
Executive Chef / Executive Sous Chef
Westin Diplomat
02.2003 - 11.2006
Country Club Executive Chef
Westin Diplomat Country Club
12.2002 - 02.2003
Associate - Culinary Arts
Culinary Institute of America
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