Heard Mentality

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

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!

Jake Fisher

Jimmy Everett, Executive Chef & Owner, Driftwood, and Sylvia Tricarico, Culinary Instructor

Episode 4 - Emerson Frisbee, Executive Chef & Owner, Ghost Kitchen Collective & Palm Beach Meats