Spirited International Cooking with Chef John Noble Masi

Get ready to sip, sizzle, and stir! In this hands-on cooking class, you’ll explore the delicious ways beer, wine, and liquor can elevate your cooking. From appetizers to dessert, you'll learn how to thoughtfully incorporate alcohol into your dishes to enhance flavor and depth.

Chef Masi will guide you through each course, offering expert tips on choosing the right "spirited" ingredients for your home kitchen. And yes — beverage sampling is not only encouraged, it’s essential.

On the Menu:

Appetizer: Beer-Battered Harissa Cauliflower with Za’atar-Spiced Greek Yogurt Dip

Entree: Classic Chicken Coq au Vin

Dessert: Amaretto Tiramisu Ice Cream

Come hungry and leave inspired!

Please note: This class is for adults 21+. Feel free to bring your favorite beer, wine or non-alcoholic beverage to enjoy.

For safety reasons, all participants in our culinary classes must wear closed-toed shoes and have long hair tied back. These guidelines help protect you from potential kitchen hazards. Thank you for your cooperation!

*Registration closes 48 hours before class. However, if it’s less than 48 hours and you're interested in signing up, contact us directly to see if we can squeeze you in or if there’s a cancellation.

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About Chef Masi

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.

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