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.

Chef Glenn Rogers Jr. is a seasoned culinary professional with over a decade of experience leading dynamic, high-volume kitchens across South Florida.

His current culinary role is with PGA National Resort in Palm Beach Gardens. Prior to this, Chef Glenn held the Executive Chef role at Meat Market in Boca Raton, The Singer Oceanfront Resort, and The Seagate Hotel in Delray Beach, where he managed all food and beverage operations across multiple outlets, including banquets and large-scale events.

Chef Glenn also played a critical role in the simultaneous launch and leadership of two concepts under Clique Hospitality: the upscale Lionfish and the reimagined Johnnie Brown’s. Earlier in his career, he honed his fine dining skills at Buccan in Palm Beach and spent six years mastering butchery and sauce work at Meat Market Palm Beach.

With core competencies in butchery, sauce development, team training, and high-volume service execution, Chef Glenn combines technical precision with creative flair. He has worked alongside some of the region’s most respected culinary figures, including Clay Conley, Pushkar Marathe, Zach Bell, Jojo Ruiz, and Sean Brasil.

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

Task force chef @pganational