Harry Capacetti - EXECUTIVE CHEF


Chef Harry Capecceti, born and raised in El Paso, Texas has always had a deep connection with food. Harry learned to appreciate food from his grandparents farm in Puerto Rico. Harry would help his Abuelo at the farm harvesting crops from picking coffee, to digging out sweet potatoes and catching and butchering livestock. Harry moved to South Florida after college and began his professional career working as a line cook in Fort Lauderdale at one of the largest yacht slips, from there he jumped around different kitchen gigs until finally making a big break in his career working at 1500 Degrees. Harry met renowned chefs Paula DaSilva and Adrienne Grenier who trained him in rustic and simple foods. Paula introduced him to Jeremy Ford at 3030 Ocean by Chef Dean Max where Harry dedicated himself to learn all things kitchen production and administration. Harry moved on and became Sous Chef for The Matador Room by Jean-Georges Vongerichten for six years where he learned and executed the true meaning of fine cuisine. Harry is now the Executive Chef for Unit B Eatery + Spirits in Pembroke Pines, Florida and resides locally with his lovely wife of 16 years and their two children. 

Wolverine Management, LLC.


Wolverine Management is a South Florida-based ownership group dedicated to providing an unparalleled dining and entertainment experience. With a portfolio consisting of Agave Bandido, Flagler Village Brewery (Fort Lauderdale), South Cypress Brewing (Naples), Naples Brewhouse, Unit B (Fort Lauderdale), The Brass Tap Boynton Beach, The Brass Tap Fort Lauderdale, The Brass Tap (Bonita Springs), The Brass Tap (Pembroke Pines), Pieology (Plantation), Pieology (Coral Springs), and Pieology (Pembroke Pines), Wolverine Management has become a staple in the South Florida dining, restaurant and craft beer communities.