Zach Pecoraro was born and raised in New York State. Zach grew up with a passion for trying new foods and the outdoors. He has been living in South Florida for the past 4 years. Consistently trying to progress and grow within the hospitality industry. He is the General Manager of Avalon Beach House in Delray Beach, Florida.

Born and raised in upstate New York , Max Lennon now calls South Florida home, bringing his passion for restaurants and hospitality to life.

Avalon Beach House is your go-to dining destination in the heart of downtown Delray Beach. We draw inspiration from the sun-soaked boardwalks and laid-back beachside bars and SURF SHACKS of America’s East Coast, from Maine to Miami.

Their menu bursts with creative share plates and a mouth-watering array of char-grilled meats, fresh local seafood, and vibrant, seasonal vegetables. From the bar, enjoy expertly crafted cocktails, ice-cold beers, and a handpicked selection of wines that perfectly complement your meal.

Whether you're dropping by for a relaxed lunch, a delightful dinner, or a late-night indulgence (with the kitchen open until 2 AM), they’ve got every craving covered.

Eric Lamb is the proud owner of Windy City Pizza, a true taste of Chicago right here in Delray Beach. With 25 years of hands-on experience in the restaurant industry — from line cook to kitchen manager, general manager, and executive chef — He's built his career on passion, hard work, and the belief that great food brings people together.

He also brings over 10 years of catering experience, delivering unforgettable meals for weddings, corporate events, and private gatherings. Windy City Pizza is more than just a business — it's a family-run operation, rooted in his Chicago heritage and built with love, pride, and tradition. As a father of four amazing kids, everything he does is for them. He hope to pass on the same values of hard work and community that helped shape who he is today.

At Windy City Pizza, you're not just getting amazing food— you're getting a story, a legacy, and a piece of home.

Robert Bellini is a classically trained pastry chef, author, and visual storyteller with over 30 years of experience in five-star hotels, resorts, and country clubs. A graduate of The Culinary Institute of America, he now leads Dazzelton Publishing Co., where he creates immersive culinary adventures for families through his children’s cookbook series, Chirpy’s Tasty Adventures. Each book blends whimsical storytelling, real food photography, and approachable recipes designed to inspire kids and parents to cook together.

Robert writes, photographs, and develops every recipe himself—bringing characters like Chirpy Gourmet and Cody Campfire to life with empowering messages about fresh food, herbs, grilling, and growing your own garden. Raised on the vegetable-rich, seafood-forward traditions of his Puglian heritage, Robert is passionate about cooking and eating well at home, celebrating the vibrant flavors of seasonal produce. Based in West Palm Beach, he’s also a professional event and food photographer, a lifelong fitness enthusiast, and a passionate fly fisherman who finds creative fuel in nature.

Michael Saperstein is a chef and entrepreneur whose career has been fueled by creativity, craft, and a dedication to elevating the culinary experience. As co-founder of Sunshine Provisions,

Michael draws on his chef’s perspective to ensure the company delivers premium proteins that meet the rigorous standards of culinary professionals. From procurement to product development, he brings an unparalleled eye for detail that has helped make Sunshine Provisions a trusted partner for chefs across Florida.

Michael’s culinary roots run deep. Trained in some of New York City’s most prestigious kitchens, he became a head chef at just 23, earning four-star reviews, national features on Food Network and The Cooking Channel, and even a James Beard Rising Star nomination.

In 2008, he co-founded Charm City Burger Co., which quickly earned a cult following and was named South Florida’s #1 burger spot. Through the E&M Munchies restaurant group, Michael went on to shape acclaimed concepts like El Jefe Luchador and Rebel House, celebrated for their bold flavors and chef-driven creativity.

A Magna Cum Laude graduate of Johnson & Wales University with a degree in Culinary Arts, Michael continues to influence the hospitality landscape by marrying innovation with an uncompromising commitment to quality.

Joe has 20 years’ experience in the liquor industry. Prior to Co-Founding Munyon’s Paw-Paw, Joe was most recently employed by Campari America. During his 11-year tenure at Campari America, Joe held several sales roles of increasing responsibility beginning with South Florida Market Manager and culminating with his role as Divisional Vice President, overseeing several states including Florida, the company’s largest market. Prior to Campari, Joe was one of the original employees as the State Manager – Florida at Imperial Brands Inc. as part of the team that launched Sobieski Vodka and quickly achieved the 1 million case sales milestone in 5 years. Joe began his career at Cruzan International working under the Florida Distillers branch of the company selling bulk alcohol, branded spirits, and wines throughout the industry. Joe is a graduate of Florida Atlantic University and was raised in New Jersey. Thank you to Evan Landsburgh for his help in recording the audio for this podcast!

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