The meez Podcast

Josh Sharkey
  • 5.0 (43)
  • ENTREPRENEURSHIP
  • UPDATED WEEKLY

Josh Sharkey (Entrepreneur, professional chef, and founder/CEO of meez, the culinaryOS for food professionals) interviews world class entrepreneurs in the food space that are shifting the paradigm of how we innovate and operate in our industry.

  1. 3D AGO

    The Somification of Everything: Why soft skills are the future of AI-Driven hospitality

    #119. Josh sits down with regulars Matthew and Michael Jacober, along with special guest Eli Feldman, a Boston-based restaurateur and AI advocate. The group dives into a wide-ranging conversation that starts with the prestige of 17th-generation winemaking and quickly shifts into the high-stakes world of modern hospitality. They explore the Noma pop-up in LA, debating whether a $1,500-a-head experience funded by American Express is a genuine culinary event or a "state of mind" marketed for brand clout. Eli shares a fascinating deep dive into his "Bite" and "Fails" philosophies, detailing how he used AI to analyze kitchen line movements and KDS data to slash ticket times by 75%. The conversation takes a serious turn as the group shares legal war stories involving real estate disputes, blood on the walls, and the emotional complexities of employee-employer breakups. They close with a sobering look at the "Barbell Economy"—the disappearance of mid-tier restaurants in favor of private equity-backed groups and the impending wave of white-collar workers entering the hospitality industry out of necessity. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on instagram: @joshlsharkey Visit Blanket: https://www.blanket.app/ Visit The Tippling House: https://thetipplinghousechs.com/ Follow Michael: @michaeljacober Follow Matthew: @conbeazie Follow Eli's Substack: https://shybird.substack.com/ Timestamps 01:56 The history of Domain Jean-Louis Chave and 17th-generation winemaking 03:23 Introducing Eli Feldman: Restaurant operator and AI strategist 06:54 The $1,500 Noma pop-up and the role of Amex in exclusivity 10:35 Is Noma a place or a concept that can travel? 22:43 The "Somification" of everything: Why contextual knowledge is the ultimate commodity 25:41 Using Meta glasses for hands-free recipe development in the kitchen 27:58 How Eli used Claude to reduce ticket times by 75% in Fenway 31:19 The $200-a-month digital leadership team for restaurants 33:47 Real Estate War Stories: MJ’s nightmare with blood on the walls 39:37 Josh’s lawsuit over tenant improvement allowances 41:38 Matt’s legal battles over parking spots and partnership breakups 59:02 The "Barbell Economy" and the homogenization of the restaurant industry 01:03:00 Youth unemployment and the coming wave of tech workers entering hospitality

    1h 20m

  2. FEB 10

    From Per Se to Blue Apron and the Wonder acquisition: John Adler is back for a quick fire and catching up with Josh

    #118. Josh sits down for a quickfire episode with John Adler, the Vice President of Culinary at Blue Apron, now part of the Wonder platform. They discuss John's massive transition from the high-precision world of fine dining at restaurants like Per Se and Franny's to managing supply chains for millions of meals at Blue Apron. John opens up about the operational complexities of the Wonder acquisition, negotiating contracts for three million pounds of chicken, and the future of robotic kitchens. The conversation moves into the Quickfire round where John shares the best dish he ever ate at a tiny grotto in Italy and gives flowers to the underrated chef Juan Cuevas. He explains why truffle oil should be banned from every kitchen and challenges cooks to be more creative with food waste like herb stems and bread crusts. John recounts a harrowing kitchen disaster involving a plastic deli container melting onto a French cooktop at Per Se. Finally, he breaks down his exact, science-backed method for the perfect grilled cheese sandwich. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on instagram: @joshlsharkey Follow John: @johniadler and Linkedin Here Check out: Blue Apron Timestamps: 01:25 The Wonder acquisition of Blue Apron and cross-pollinating teams 03:24 Transitioning from fine dining to negotiating 3 million pounds of chicken 06:56 Wonder innovation, sous vide chicken, and robotic woks 08:24 Chad Labs and the mathematics of cooking at Per Se 12:08 The best dish John ever ate: Il Grotto di Corignan 18:20 Why Juan Cuevas is the most underrated chef 20:26 Banning truffle oil from the kitchen 21:28 The most wasted ingredients: stems and crusts 24:30 The full story of the melting deli container on the Per Se flattop 28:13 The specific technique for the perfect John Adler grilled cheese

    34 min

  3. FEB 3

    Finding Your Zone of Genius, and Solving Health Benefits for Restaurants with Elizabeth Tilton

    #117. Josh sits down with Elizabeth Tilton, founder and CEO of Oyster Sunday and OS Benefits. They discuss the critical need for independent restaurants to have the same purchasing power as large corporate groups. Elizabeth shares her journey from being a chocolatier and pastry chef to building a corporate office for independent operators. They discuss the launch of OS Benefits which provides zero deductible health insurance for the hospitality industry. They also explore the concept of scaling a business without adding locations and how Elizabeth views her dyslexia as a superpower in pattern matching. The episode concludes with a look at her time with Noma Projects and her favorite dining spots in New Orleans. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on instagram: @joshlsharkey Follow Elizabeth: @elizabethtilton and Linkedin Here Follow Oyster Sunday on Instagram: @oystersunday Oyster Sunday: https://www.oystersunday.com/ Timestamps: 01:14 From pre-med to pastry chef and chocolatier 02:44 Preferences on chocolate and couverture 05:31 Why Oyster Sunday takes team retreats to the Catskills 07:40 Defining New Orleans as a person named Aunt Betty 09:16 What is Oyster Sunday? 10:35 Are restaurants operating better today than 5 years ago? 12:10 Why restaurants are under-investing in automation and CRM 20:48 The responsibility to scale a business 24:36 Elizabeth's time as interim CMO for Noma Projects 28:56 Viewing dyslexia as a superpower in pattern matching 36:00 Finding your Zone of Genius as a founder 44:39 The origin story of OS Benefits 46:41 How OS Benefits aggregates buying power for independent restaurants 53:14 Elizabeth’s top New Orleans dining recommendations

    1h 8m

  4. JAN 27

    Dan Jackson on Loss, Resilience, and the Unexpected Path to Osteria Georgi + Quickfire

    #116. What began as a plan for a casual Quickfire catch-up evolved into one of the most poignant conversations on the show. Josh sits down with his friend and former colleague Dan Jackson, and while they touch on the mechanics of the restaurant industry, the heart of this episode lies in a tribute to Dan’s late wife, Stephanie Jackson. Stephanie was a beloved figure in the hospitality world whose passing left a profound impact on everyone who knew her. Dan opens up about the reality of navigating the pandemic while facing a life-altering family tragedy. He shares the story of leaving New York City for Chapel Hill, the challenges of single parenthood to three children, and the fog of grief that follows the loss of a partner. The conversation explores how he found his footing again, transitioning from the corporate structure of Union Square Hospitality Group to becoming a chef-partner at Osteria Georgi and preparing to launch his second concept, Geo’s Tavern. Toward the end, the two shift gears into the originally planned rapid-fire questions. They geek out over kitchen tools, discuss the realities of scaling a restaurant brand, debate the best ways to utilize broccoli stems to reduce waste, and break down exactly how Dan makes a grilled cheese sandwich for his kids. This is an episode about the resilience of the human spirit, the community of the hospitality industry, and moving forward without forgetting the past. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on instagram: @joshlsharkey Osteria Georgi: https://www.osteriageorgi.com/team-member/executive-chef_partner/ Timestamps: 04:06 Reconnecting and looking back at the last five years 05:31 Navigating the pandemic and a family health crisis 09:50 Leaving New York City and the transition to Chapel Hill 11:23 Remembering Stephanie Jackson and her impact on the industry 13:18 Parenting three children through grief and loss 17:05 Creating new rituals and honoring memory 20:42 The Stephanie Jackson Award at Union Square Hospitality Group 23:28 Building community at Osteria Georgi 26:32 The nervous excitement of scaling from one restaurant to two 33:25 Kickstarting the Quickfire round 34:36 Catering hacks and lessons from catering for thousands 37:13 A frozen food disaster at the Javits Center 38:59 The distraction of cell phones in the kitchen 41:48 Food waste and the versatility of broccoli stems 43:47 The specific mechanics of a home-cooked grilled cheese

    51 min

  5. JAN 20

    Sharing food at a restaurant, knowledge is a commodity, gifting the kitchen crew, and lots more.

    #115. In this episode, Josh, Matt, and Mike dive into a lively discussion about evolving trends in the restaurant industry. They kick things off by debating the rising popularity of mocktails and the economics behind charging premium prices for what is essentially juice. Matt shares his perspective on the value of sommeliers in the age of AI, arguing for the irreplaceable human element in hospitality versus the efficiency of algorithms. The trio also debates the modern dining culture of mandatory shared plates versus traditional individual courses. They discuss the impact of GLP-1 drugs like Ozempic on dining habits, with insights into how these medications are reshaping consumer behavior and the surprising rise of the non-alcoholic beverage market. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on instagram: @joshlsharkey Visit Blanket: https://www.blanket.app/ Visit The Tippling House: https://thetipplinghousechs.com/ Follow Michael: @michaeljacober Follow Matthew: @conbeazie Timestamps 02:30 Kitchen Gifts: Bourbon vs. Kunz Spoons 06:15 The Death of the Expert 08:30 AI vs. The Human Sommelier 16:00 Knowledge vs. Craft 25:33 The True Value of Hospitality 32:00 Information as a Commodity 37:00 The Shared Plates Controversy 45:30 The Impact of GLP-1s on Restaurants 51:54 The Rise of Non-Alcoholic Drinking 56:45 Elton John's Non-Alcoholic Wine Brand

    59 min

  6. JAN 13

    Quick Fire: Chef Geoff Kornberg

    #114. In this quickfire episode, Josh talks with Geoff Kornberg. They explore memorable dishes like spicy rice cakes from Momofuku Sambar, useful techniques such as garlic confit butter, and praise for underappreciated chefs in the industry. The conversation also dives into specific recipes like the perfect grilled cheese, wild kitchen stories involving health inspections, and the intricacies of scaling a restaurant concept. Leadership techniques and ingredient preferences, including a strong dislike for truffle oil, round out the discussion, providing a comprehensive look at the highs and lows of professional cooking. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on instagram: @joshlsharkey Follow Geoff: www.linkedin.com/in/geoff-kornberg-03b23a94/ Chapters: 00:28 Guest Introduction and Background 01:06 Greatest Dish Ever Eaten 02:49 Borrowed Recipe or Technique 04:18 Underrated Chefs 06:17 Perfect Grilled Cheese Recipe 09:56 Wildest Kitchen Story 11:56 Dish Too Hard to Execute 14:26 Challenges of Scaling a Restaurant 15:48 Leadership Lessons 18:53 Banning Truffle Oil

    22 min

  7. JAN 6

    Paradigm shift in dining expectations? And testing out some new conversation formats for Season 4

    #113. In this episode, Josh sits down with Michael Jacober, founder of Blanket, and Matthew Conway, owner of The Tippling House, for a wide-ranging conversation about the state of modern hospitality. The trio examines how social media and constant connectivity have fundamentally reshaped what diners expect when they walk through a restaurant's door, and whether these shifts have made it harder for chefs to craft truly memorable experiences. They discuss the pursuit of Michelin stars, the erosion and evolution of dining standards, and what it takes to stay motivated in an industry that demands perfection during brutally early mornings and late nights. Matt wraps things up with his latest wine recommendations and shares his thoughts on how restaurants might reignite the genuine excitement that brings people back to the table. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on instagram: @joshlsharkey Visit Blanket: https://www.blanket.app/ Visit The Tippling House: https://thetipplinghousechs.com/ Follow Michael: @michaeljacober Follow Matthew: @conbeazie

    1h 4m

  8. 12/23/2025

    Repost: 86 Reason Podcast Ep 9: Why Your Restaurant's Food Costs Are Wrong By 3-4%

    https://www.youtube.com/watch?v=qN4y3Pyq_b8&t=3s In this episode of the 86 Reason Podcast by Over Easy Office, Xavier talks to Josh Sharkey, founder of the recipe management platform meez, about his journey in the restaurant industry. Josh shares his fascinating culinary journey, starting from his early days working various restaurant roles, to winning a cooking contest that took him to Norway, and eventually setting up his own fine dining and casual dining establishments. The conversation dives deep into the origins and evolution of meez, a software focusing on the operational success of recipes. Josh emphasizes the importance of operational empathy, effective recipe documentation, and maintaining quality control. The episode wraps up with reflections on the complexities of restaurant operations and a desire for more transparent and effective data usage in the food industry. 00:39 Josh Sharky's Background and Early Career 03:06 Culinary School and Early Influences 04:57 Winning the Contest and Traveling to Norway 10:51 Experiences in Europe and Return to New York 18:17 Opening Bark Hot Dogs and Challenges 25:57 Insights on Management and People 33:00 Street Food Dreams in New York 34:10 Exploring Colombian Cuisine 41:18 Challenges in Recipe Management 46:07 Operational Empathy in Tech 56:44 Future of Restaurant Tech Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on instagram: @joshlsharkey Subscribe to Over Easy Office: https://www.youtube.com/@OverEasyOffice

    1h 10m
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About

Josh Sharkey (Entrepreneur, professional chef, and founder/CEO of meez, the culinaryOS for food professionals) interviews world class entrepreneurs in the food space that are shifting the paradigm of how we innovate and operate in our industry.

Information

  • Creator
    Josh Sharkey
  • Years Active
    2023 - 2026
  • Episodes
    129
  • Rating
    Explicit
  • Copyright
    © 2026 The meez Podcast
  • Show Website
    The meez Podcast

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