In this can’t-miss episode of Just the Tip, Felix sits down with Jose Mendin, the award-winning chef and creator behind Miami staples like Pubbelly Sushi, Casa Sola, and Pubbelly Steak.
For nearly 30 years, Mendin has shaped the evolution of Miami’s dining scene — blending Puerto Rican heritage, global technique, and bold entrepreneurial instincts to build some of the city’s most recognizable restaurant brands.
Jose opens up about his unexpected journey from a volleyball scholarship to cooking in legendary kitchens like Nobu and Sushi Samba, where he developed the discipline, speed, and creativity that later fueled his expansion across Miami.
He breaks down the real lessons behind rapid growth, how to choose locations in emerging neighborhoods like Little River and North Miami, and the importance of partnerships, brand consistency, and operational excellence.
Whether you’re a chef, restaurateur, or a fan of Miami’s dining culture, this episode delivers rare insider knowledge on what it actually takes to build a long-lasting restaurant brand — and the mindset required to stay relevant in one of the country’s most competitive food cities.
⭐ What You’ll Learn
* How Jose Mendin built Pubbelly Sushi into a Miami staple
* Why kitchens like Nobu and Sushi Samba shaped his leadership and technique
* How Puerto Rican heritage influences his culinary style and storytelling
* The realities of rapid restaurant expansion — what worked and what didn’t
* How to choose winning restaurant locations in Miami’s evolving neighborhoods
* The business foundations young chefs must understand: partnerships, leases, and brand development
* What’s next for Miami dining and why Mendin is betting on new culinary movements
Notable Quotes
* “Playing volleyball taught me everything about teamwork — and I brought that into the kitchen.”
* “Mofongo is close to my heart… it’s my culture, my story.”
* “I left Nobu because I was too comfortable — I needed new challenges.”
* “COTE nailed the Miami vibe, even though they came from out of town.”
🎧 Perfect For:Chefs • restaurateurs • hospitality operators • culinary students • Miami food lovers • entrepreneurs building restaurant brands • anyone studying the business side of dining.