Philip Aviles
Executive Chef

A consummate professional with award winning credentials, Executive Chef Philip Aviles comes to Masa with an incomparable resume.

The Culinary Institute of America graduate worked as Chef Tournant at the three star Peacock Alley (The Waldorf Astoria) and as sous chef at the three star Polo Club (Westbury Hotel) in New York City. While Executive Chef at American Bounty, on Nantucket Island from 1993-1995, the restaurant was awarded a coveted Three-Diamond rating from Triple AAA Restaurant Guide.

Relocating to Manhattan, Aviles became Executive Chef at Stingy Lulu’s, the popular East Village 50’s-style eatery and then moved on to Jensen Beach Florida, where, as Executive Chef and consultant, he opened Rotties Fine Dining, one of the region’s most critically acclaimed dining rooms.

Aviles brings to Masa the talent and background to make the restaurant one of Boston’s finest. “This kitchen will be second to none,” he insists. “Just wait ‘til you see what we do with southwestern food!”Since Masa has been open, Aviles has received praise from both press and patrons alike. James Beard nominated Food Critic Matt Schaffer of The Boston Herald says, “Aviles’ Masa is A-maize-ing” and awarded them three stars. “A Southwestern Air of Sophistication” raved Alison Arnett, of The Boston Globe, and Louisa Kasdon of [email protected] said, “Truly, I love every single thing about this place!”