Mahmood brings over 20 years of food and beverage experience having worked at some of the best restaurants and hotels in the world in New York City and Miami.   His passion is hospitality.  His focus is always bringing the guest experience to the next level.

Before joining Plan Do See, Mahmood was the Director of Food and Beverage at the iconic Delano hotel in Miami Beach where he orchestrated the day to day operations of the food and beverage department overseeing eight venues.  In New York City he worked with Chef David Burke, one of the pioneers of modern American cuisine.  Opening David Burke & Donatella which became one of the hottest restaurants in NYC catering to celebrities and socialites.

Mahmood lives in North Miami, FL with his wife and three kids.  He loves spending time with his family and entertaining at home.  He enjoys keeping up with the latest trends in the hospitality industry.


Teruaki Katagiri was born and grew up in Japan before moving to New York City to study Food Management at NYU.

After graduating, Katagiri began his career as a busboy in a Tokyo restaurant. In 2003, he joined Plan Do See as a server at the famed Hanezawa Garden. There, in one year, he worked his way up to General Manager and, under his management the restaurant became one of the most popular In Tokyo.

Katagiri continued to make his mark at Plan Do See, becoming the General Manger of the hotel With Style Fukuoka in 2008, Restaurant Manager of the House of Pacific in 2010 and General Manager of the Oriental Hotel Kobe in 2011.

Currently, Katagiri lives in Miami where he is leading the development of the restaurants at the new Stanton Hotel in South Beach.


Reina Matsuo spent her youth in California and Texas before attending Keio University in Japan. In 2010, upon graduation, Matsuo joined Plan Do See where she has worked and excelled since.

For Matsuo’s first years, she focused on corporate sales learning the marketing and sales of the international travel industry.

In later years, she found her specialty in wedding sales and coordination. She has married close to 200 couples.

Matsuo joined the Plan Do See America team in 2015 where she will launch the U.S. weddings division of the company.



Chef Masatsugu Kubo began his career at 18 - as an Italian chef in Japan. At 20, he traveled to Italy to perfect his skills cooking the cuisine he loved in its true environment.

When he returned to Japan at 25, Chef Kubo joined Plan Do See where he has held numerous positions, working his way through the ranks, including kitchen supervisor, server and wedding planner.

In 2012, Kubo became the Chef of Ryotei Kawabun, the oldest Japanese restaurant in Nagoya, Japan with a 400-year history. Plan Do See has managed the extremely authentic and traditional restaurant since 2011.  Now, Chef Kubo will bring the authenticity and tradition of Japanese cuisine to Miami.