Immersive Learning in Action: FIU Chaplin Students Experience Vida & Estilo Hospitality

Students from FIU Chaplin School of Hospitality & Tourism Management recently took part in a Programming on Demand experience with Vida & Estilo Hospitality Group, spending a full day exploring several of our Miami Beach restaurants. The program followed a walking approach, allowing students to move from one concept to another, immersing themselves in diverse culinary environments, team dynamics, and operational realities.

The day began with interactive icebreakers and team-building games that set the tone for an engaging and hands-on experience. Along the way, students shared real-time feedback with operators, observations about what inspired them, what surprised them, and even moments that made them pause and think. They sampled matcha, filled out surveys, and became a living, breathing focus group, a dynamic representation of Generation Z’s curiosity and perspective. The journey also offered rare, behind-the-scenes exposure to active restaurant kitchens of varying sizes and cuisines.

Throughout the day, students connected deeply with the people who bring each concept to life. At News Café, they learned what it means to operate an iconic brand, its legacy, history, and the passion that fuels through the words and warmth of GM Marina Mircovic, whose love for breakfast and dedication truly embody hospitality.

At Café Americano, GM Raydel Polo shared his journey from Miami to Las Vegas to Miami Beach, weaving stories of stars, opportunities, and even dogs on the menu, showing how creativity and consistency define guest experiences. Over lunch at Havana 1957, Chef Enrique Toledo delighted with pollo Havana & lechon asado, and Brand Manager Yohana Carmona created a lunch and learn about in-store marketing, explaining why menu boards on Ocean Drive are filled with colorful photos designed to attract and engage.The group was later welcomed by VP Alex Medina for a tour of Donatella Boutique Hotel & Restaurant, where they discovered how leadership, precision, and teamwork shape a restaurant’s rhythm. A refreshing matcha tasting at Cortadito Coffee House with Concept Director Matías Garay brought energy to the afternoon, followed by a heartfelt visit to Havana 1957 on Española Way, where GM Javier Oquendo, on his day off, proudly showcased the power of a small but mighty kitchen. The journey continued with inspiring stops at Oh! Mexico, Paperfish, and the soon-to-open Mojitos Tiki, offering students a firsthand look at the diversity of hospitality concepts. The day concluded at Mercato della Pescheria, where Sales Manager Fabiana Soares led a dynamic session on event planning, an inspiring finale that tied together creativity, organization, and the people-first essence of hospitality.

At the end of the experience, when asked to describe the day in one word or phrase, students responded with heartfelt enthusiasm: “Happiness,” “Entertained,” “Passionate,” “Engaged,” “Inspired,” “Impressed,” “Curious,” “Grateful,” and “Thrived.” Their reflections revealed not only how much they learned but how deeply they connected with the culture, energy, and purpose that bring hospitality to life every single day.

This initiative was part of Programming on Demand (POD), led by Professor Sanjay Dhawan, MSMIS, Associate Director of Academic Support Services at FIU Chaplin School of Hospitality & Tourism Management. PODs are one-credit, 15-hour intensive courses that give students hands-on experience within the hospitality and tourism industry, combining practical exposure with soft-skill development and cutting-edge learning. The specific POD topic, Restaurant Leadership, invite students to tour a series of restaurants across Miami Beach, offering them a unique, behind-the-scenes perspective on daily operations, management styles, and the culture that defines hospitality excellence.

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