meet the chef:

rob masone 

Chef Rob Masone’s appetite for cooking may stem back to the festive eclectic cooking in his grandparent’s home, or maybe it was the frugal gourmet cooking shows that he watched throughout his youth.

Whatever it may have been, at a very young age Masone was certain of the culinary career ahead and set out to learn and apprentice under some of the best in the industry. 

Kre8 Xperiences was started with the purest intention of filling a void in the marketplace and providing the homes, offices (and bellies) of Charlotte with a unique, fun, and funky perspective of full-service events. 

Starting Kre8 with a new bank account and a crisp $100 bill, Chef Rob gained the piece of mind being able to provide clients with his vision, his flavors, and his presence! 

For several years Chef Rob worked as the Executive Chef at the Mash House in Fayetteville NC, where he started getting recognized for his talent by adding his unique touches.

After leaving the Mash House Chef Rob opened his first restaurant, The Braz-N-Rabbit, in the heart of downtown Fayetteville, where he really began to share his culinary vision.

Currently you can find Chef Rob behind the historic 1961 lunch counter at his newest location, Kounter, located in the heart of his hometown, Rock Hill, South Carolina.

Chef Masone had the distinct opportunity in July 2011 to be the first-ever American Chef to travel to Dubai and Kabul Afghanistan, as a representative of the United States in a culinary showdown with the countries Golden Chef on the International television show “59 Minutes”.

This show is the extremely popular Afghan version of the nationally recognized Iron Chef series.

his vegas days

Where chef rob perfected his skills

For over 10 years, Chef Masone travelled both locally and nationally to share, teach and demonstrate his cutting edge culinary visions to event planners and chefs from all over the globe at the Annual Event Solutions & Catersource conference held in Las Vegas.

In addition to teaching and demonstrating in Vegas, Chef Rob worked in hotels and casinos such as The Paris, Ballys, The Metropolitan and Caesars Palace while working side by side with some of the best chefs and event planners in the industry.

In March of 2012 Masone took Charlotte by storm - agreed to partner with local business men Wayne Miller & Kurt Hogan and dive back into the restaurant world by taking the position of Executive Chef at Heist Restaurant & Brewery in Charlotte NC.

While continuing to execute his role as Executive Chef, Masone launched Heist’s off site event division and took on the additional role of Executive Chef & CEO of HB Events & Experiences. Chef Rob left his post at Heist in 2015 to begin his greatest role yet – Executive Chef and Owner of Kre8 Xperiences!

Check out Chef’s Florida connection

In addition to Kre8 Xperiences, Chef Rob is also Chef and Co-Owner of Gazebo Gourmet Group. After connecting with the Eichelberger family through his corporate catering ventures, Chef Rob and Kre8 traveled to Seaside, Florida to cater a private family event in 2016.

In 2018, Chef Rob joined forces with the Eichelberger family to form Gazebo Gourmet. Chef Rob has lent his creativity to the unique “crêpe cones” at Crêpes du Soleil, an airstream crepérie, and his put twist on Cuban cuisine at Cocina Cubana, a Cuban inspired bowl and sandwich walk-up, both located in the heart of Seaside.

MEET KRE8’S TALENTED TEAM