The South Beach Wine & Food Festival is a gastronomic extravaganza that brings together top chefs and food enthusiasts. This year, the event showcases not only world-class cuisine but also the dedication of an unsung team of culinary experts from the Chaplin School of Hospitality & Tourism Management. Three professors—Chef John Noble Masi, Chef Patricia Falcon, and Chef Vicky Colas—are orchestrating the preparation of thousands of servings for prestigious events over four days. Their efforts highlight the importance of student involvement and hands-on learning in creating memorable dining experiences. The festival’s motto, "EAT. DRINK. EDUCATE," underscores its commitment to culinary education and excellence.

Chef John Noble Masi, a distinguished faculty member at the Chaplin School, leads a team of eight student culinary leaders in preparing over 3,000 servings during the festival weekend. One of the most anticipated events is the Fontainebleau Miami Beach presents Wine Spectator’s Best of the Best, featuring 60 acclaimed chefs paired with 65 premier wineries. Masi emphasizes the critical role of responsible students in ensuring the success of these high-profile events. His team also prepares for the Tribute Dinner honoring Dominique Crenn and Gérard Bertrand, as well as Sunday Brunch presented by Cunard at the Loews Miami Beach.

Chef Patricia Falcon oversees the North Venue, where she manages six culinary leads and 50-80 FIU students per event. Her responsibilities include coordinating with 30+ chefs showcasing their dishes at large-scale events like Mike’s Amazing® Burger Bash. Falcon stresses the invaluable experience students gain in managing multiple chefs and maintaining meticulous attention to detail. Having worked at this venue as an FIU Hospitality student herself, Falcon understands the challenges and rewards her students face.

Chef Vicky Colas, in her third year as professional festival staff, ensures smooth operations at the North Venue and Miami Design District. With a background in hospitality and her own restaurant, Gumbo Twist, Colas brings extensive experience to her role. She oversees food preparation in the commercial kitchen of the Miami Rescue Mission, where her team also prepares meals for those in need. Colas emphasizes the importance of hygiene and proper presentation, ensuring that students are well-prepared for high-caliber events. Her guidance helps students develop the skills necessary to excel in large-scale dining experiences.

As the South Beach Wine & Food Festival celebrates its 24th anniversary, it has evolved from a one-day event into a world-renowned celebration. Over 105 events attract 65,000 attendees and provide hands-on learning opportunities for more than 1,500 students. For chefs Masi, Falcon, and Colas, the festival represents a unique blend of culinary excellence and educational enrichment. Through their tireless efforts, they ensure that each guest enjoys a meticulously crafted dining experience, embodying the spirit of EAT. DRINK. EDUCATE.