John Noble Masi started his career in foodservice when he was just knee high to his Dad making fresh baked rolls, cookies, and danish in his father’s bakery. John loved food so much, he later attended the premiere culinary school in the world in 1984: The Culinary Institute of America before he moved to Florida to earn his Bachelor’s degree in Hospitality Management and Master’s degree in Business Administration at Florida International University. John has recently entered the doctoral program at Florida Atlantic University pursuing a PhD in Educational Leadership with an anticipated graduation date in 2025.

Since graduating FIU in 1991, John has dedicated more than 30 years to a career in culinary arts and hospitality, working in both front of house and kitchen/bakery operations for hotels, cruise ships, premiere catering companies, and 2 of the top 3 global foodservice management companies in positions that continually increased his responsibility from an Executive Chef to a Regional Vice President role. John has also had the pleasure of serving as 2-term President of his local ACF chapter in South Florida. Today, John teaches young hospitality professionals, various culinary and other courses as the Lead Culinary Faculty at the Chaplin School of Hospitality Management & Tourism at Florida International University.In 2011, John formed Hospitality Performance Partners, bringing this same hospitality Passion to a new consulting company focusing on a broad range of activities. The company’s Culinary trainings and Operational Performance “Fresh Eyes” reviews have helped many clients improve their hospitality operations both financially and operationally.

John is truly excited to be a part of this Podcast.

For more information on John and his work at Florida International University or his company Hospitality Performance Partners, please connect with him on LinkedIn, follow him on Instagram at @johnnoblemasi or visit his consulting website at www.hppus.com .

Palm Beach Meats, founded in June 2020 by Eric and Meghan San Pedro, has rapidly become a standout in North America’s meat industry. Based in Palm Beach and Orlando, it's Florida’s only all-Wagyu retail shop and restaurant, blending fast-casual dining with premium Wagyu cuts from Japan, Australia, and the U.S.

What distinguishes the company is not just the high-quality beef but the San Pedros’ personal passion and hands-on approach. Eric, drawing from his Filipino heritage, infuses cultural pride into the business, while their young son Benny adds to the family-oriented atmosphere. Their mission is to make Wagyu an inclusive, approachable luxury.

Signature offerings like the PBM Wagyu Burger, Wagyu Philly Cheesesteak, and Classic Wagyu Dog have made waves, attracting everyone from locals to affluent foodies. “You’ll see a schoolteacher next to a billionaire,” Eric notes, emphasizing the brand’s wide appeal.

Their commitment to excellence has led them to import some of the world’s rarest Wagyu, including being the first in North America to bring in an entire Takimori cow. They are also the only U.S. business certified by the Kobe Beef Association as a retailer, wholesaler, and restaurant.

Palm Beach Meats offers top-tier Japanese brands like Matsusaka, Ōmi, Takamori, and Bushu, thanks to strong relationships with producers—relationships that mean as much to the San Pedros as the beef itself. For Eric, visiting Japan’s Hasegawa farm was a transformative experience.

Beyond Wagyu, the store features artisanal products such as local cookies, craft chocolates, cheeses, spices, Iberico ham, and curated beverages. The company also hosts special events with top chefs, celebrating gastronomy and community.

As they expand their reach, Palm Beach Meats remains rooted in its core values: quality, craftsmanship, and accessibility. For the San Pedro family, Wagyu isn’t just food—it’s a way to connect people through culture, tradition, and flavor.

Glenn Denis Rogers Jr.Chef/Partner @elev8ted.chefs

Task force chef @pganational

Kerri Paizzi, owner of Flavor South Florida, a month-long food festival has many years of experience in the restaurant business and also owns Monarch Marketing and Design, a successful digital marketing agency, as well as Monarch Music, a booking agency that showcases musical talent in South Florida.

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Paizzi calls on her organizational skills, dedication and commitment to her word to juggle multiple businesses. Attributing her passion for her work and her ability to work from anywhere, Paizzi thrives on the challenges and opportunities that each of her ventures brings. Her love for what she does shines through in her dedication to each project.With her diverse business portfolio, Paizzi is a true entrepreneur, dedicated to supporting and promoting small businesses in the food and music industries by building relationships, delivering on promises, and staying true to her word.

www.KerriPaizzi.com

@kerrip316 / @FlavorSouthFlorida / @monarch_marketing_

Bryce Dangerfield is the owner and executive chef of Curds and Corks, a culinary venture dedicated to creating unforgettable dining experiences. Bryce started working in professional kitchens at just 13 years old and was managing a French restaurant by 16. After years in commercial kitchens, he made a vow to pursue his own path, launching his business 1.5 years ago with a focus on hyperlocal ingredients, storytelling, and intimate dining experiences.

Growing up with a family that sometimes cultivated their own food, Bryce developed a deep appreciation for quality ingredients from an early age. His cooking style is ever-evolving, blending deep influences from Asian and European cuisine with a playful, local approach. A former cheesemonger, he also brings extensive cheese and wine knowledge to the table, curating pairings that elevate each meal.

Bryce always creates an experience that goes beyond the plate to celebrate atmosphere, connection, and culinary storytelling. And for those in the know, Bryce never hosts a dinner without his signature porron, ensuring a night of delicious food, wine, and unforgettable memories.

Raised in the hospitality industry, Kali imbibed the value of leaving a positive, lasting impression from a young age. This passion for creating memorable experiences led her to a dynamic career in event management. With a rich background, including roles with the Miami Dolphins, the Miami Open, Super Bowl LIV, and other major events, she honed her craft in orchestrating exceptional moments. Now, back in her hometown of Deerfield Beach at Oceans 234, she continues this journey, dedicated to creating lasting impressions for her guests.

In the first episode of the second season of Heard Mentality we sit down with Myles Robinson. Myles is the creative mind behind Standish Cocktails, a page birthed from over 20 years' experience creating and working within the bar industry. His focus has always been research, learn, and teach in a way that is fun, exciting, and approachable for every type of audience. Myles also moonlights as a chef creating his own niche called "spirited foods", recipes for home cooks using spirits to enhance the flavors of their food. Being able to highlight those skills on social media by working closely with some of America's favorite brands have proven to be an electric combination of craft cocktails meets culinary style.

Ryann Morris is the guest for this episode of Heard Mentality! Ryan is a Ayurvedic cooking & professional health coach. You can follow her journey on Instagram by following @food_brilliance!