Chris Masco Executive Chef
Chef 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 Javerts 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 hotels and resorts across America.

With over ten years of experience, Masco has applied his culinary expertise to some of the country’s finest restaurants, resorts and hotels, including: Japiens American, Sundance Resorts, The Hyatt Regency Atlanta and The Westin.

From his early achievements, Masco has brought this 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 the Hyatt at the American Food Festival in Thesssalonki, Greece, where he shared his skill and knowledge of American cuisine with the Ambrosia Restaurant. Since then, he has gone on to acclaim at the Westin Diplomat Hotel and Country Club in Hollywood, Florida, securing the highest Guest Satisfaction Index scores for Luxury Collection Hotels in North America.

From Italian to Southwestern, Mediterranean to Kosher cuisines, Masco’s experience with diverse culinary traditions bring to The Turner Fisheries a fine love and understanding of culture that Boston celebrates and the restaurant embodies in its simultaneously historic and trendy Back Bay location.

Andreas Horava, Pastry Chef
Born and raised in Vienna, Austria, Andreas Horava is passionate for pastry. His career began as an apprentice at Vienna's most prestigious pastry shop, Konditorei Lehmann. Upon graduating from Vienna's Professional School of Pastry Arts he traveled to the province of Venice, Italy and became Pastry Chef at the Hotel Rothmueller. Devoted to the fine art of pastry making, Horava worked in Austria's finest pastry shops and resort hotels. He headed to America where his positions included Assistant Pastry Chef at the famed Ritz Carlton Laguna Niguel, and then as Pastry Chef at The Registry Resort Hotel and the Phoenician Resort Hotel, both in Scottsdale, Arizona. With The Westin Copley Place since 1993, Horava is one of the city's most respected and creative pastry chefs. Featured on TV Food Network, Horava has earned an impressive collection of awards, including:

• Chocolate Fools Day's "Most Popular Dessert" - 5 time winner
• 14th Annual Christmas Festival Gingerbread House Competition - Grand Prize Winner
• Boston's Chocolate Festival - Grand Prize