I like to chill the wort to 45-46F, pitch the yeast also at that temp, aerate really well (I use O2), let it rise to 49-50F for the main fermentation. Control the main fermentation temp.
The D-rest should be done when the beer has a few degress Plato to go to FG, not the clock, usually 4 or 5 days for the primary. Taste the beer, warm the sample first in the microwave for a few seconds (4 or 5), as that brings Diacetyl out. No Diacetyl, you don't need to do the D-rest.
For some beers 153F would be a higher mash temp than I would use, but that is OK for others. You didn't say what the beer was to be.