The meez Podcast

Josh Sharkey
  • 5.0 (44)
  • 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

    Jenn Saesue and Chat Suansilphong of Fish Cheeks, Bangkok Supper Club and now Bubs Bakery on Thai cuisine and how to actually make good gluten free baked goods

    #137 Josh sits down with Jenn Saesue and Chat Suansilphong, co-founders of 55 Hospitality, recorded at Bangkok Supper Club. Chat learned to cook in his father's restaurant in Thailand before the CIA and Colicchio & Sons. Jenn opened her first restaurant at 22 and watched it fail. The two met managing a Thai restaurant group in Hell's Kitchen, then built Fish Cheeks, Bangkok Supper Club, Fish Cheeks Williamsburg, and the allergen-free Bub's Bakery. The thread through all of it: do fewer things, do them with intention, and trust people to run them. Jenn and Chat explain why Fish Cheeks opened with under twenty items and no pad thai, even after friends asked if they were stupid (pad thai, Chat notes, was pushed by the Thai government and is something most Thai people eat once a year). They get into refusing to dial down the spice, why sourcing is the only real moat once recipes leak, and why the stigma against machines in a kitchen is both shortsighted and bad for keeping good cooks. The back half turns to Bub's Bakery, born from her husband's intolerances and a seventeen dollar chocolate truffle at the green market, built with Chef Melissa Weller (Per Se, Bouchon, Sadelle's) on one rule: taste good first, allergen-free second. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/ Follow Jenn Saesue on LinkedIn: https://www.linkedin.com/in/jenn-saesue-7794341b3/ Visit Fish Cheeks: https://www.fishcheeksnyc.com Follow Fish Cheeks on Instagram: https://www.instagram.com/fishcheeksnyc Follow 55 Hospitality on Instagram: https://www.instagram.com/55hospitality Visit Bangkok Supper Club: https://www.bangkoksupperclub.com Visit Bub's Bakery: https://www.bubsbakery.com/ Timestamps 00:00 Parenting, reward systems, and life with young kids 03:15 The origins of Fish Cheeks and Bangkok Supper Club 06:20 From CIA and Bouley to Per Se and Noma 13:20 Why Fish Cheeks refused to serve Pad Thai 18:05 The philosophy behind authentic Thai flavors 24:10 Essential Thai ingredients and sourcing challenges 28:50 Building Bubble Dogs and pairing champagne with hot dogs 34:40 Grower champagne and what makes it special 40:10 Opening a gluten-free bakery that actually tastes good 50:15 Technology, AI, and the future of restaurant operations

    1h 6m

  2. Jun 16

    Ming-Tai Huh on Square's 40% layoff, the restaurant tech stack, and the dream of one day quantifying the ROI of marketing.

    #136 Josh and Mike sit down with Ming-Tai Huh, restaurateur, MIT graduate, former Toast and Square executive, and co-founder of Cambridge Street Hospitality Group. Ming shares the unlikely path that took him from management consulting and technology into the restaurant industry, beginning with a spontaneous decision to open a restaurant after becoming deeply involved in his local Cambridge community. He reflects on his early days at Toast, helping to build foundational products such as online ordering, loyalty, APIs, and partnerships, and explains how his experience as both an operator and a technologist shaped the way he thinks about restaurant software. The conversation dives into the future of restaurant technology, AI, SaaS, restaurant operations, and why supply chain management remains one of the industry's biggest unsolved problems. Ming discusses the rise of AI agents, the growing gap between experienced operators and first-time restaurateurs, the realities behind scaling restaurant software, and why he believes marketing attribution and ROI measurement remain major opportunities for innovation. Along the way, he shares stories about getting married inside an unfinished restaurant, building Puritan & Company from scratch, and what operators can learn from both the restaurant and technology worlds. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/ Follow Ming-Tai Huh on LinkedIn: https://www.linkedin.com/in/mingtai/ Follow Ming-Tai Huh on Instagram: https://www.instagram.com/mingtai/ Visit Puritan & Company: https://www.puritancambridge.com Visit The Lexington: https://www.thelexingtoncx.com Visit Cambridge Street Hospitality Group: www.eatcambridge.com Timestamps 01:03 Meeting Through The Boulay Alumni Network 02:28 Getting Married In An Unfinished Restaurant 08:22 From MIT And Consulting To Restaurants 13:16 Finding The Right Chef Partner 20:53 Building Products At Toast 28:31 Creating Toast's Platform And API Ecosystem 38:02 Joining Square And The Restaurant Opportunity 46:03 The Future Of Restaurant Technology 58:17 AI, SaaS, And The Operator's Toolkit 01:19:40 The Biggest Opportunity Still Missing In Restaurants

    1h 13m

  3. Jun 9

    Why the Best Champagne Comes From Growers, Not the Big Houses. Plus Per Se's Yes vs Noma's No, and working with your spouse.

    #135 Josh sits down with chef and sommelier Sandia Chang for a conversation that spans 20 years of restaurants on both sides of the Atlantic. From her start on the fish station at Bouley in 2003, to four years at Per Se under Thomas Keller, to a stint at Noma in Copenhagen alongside her now-husband James Knappett, Sandia eventually landed in London where the two opened Bubble Dogs (a champagne and hot dog bar on Charlotte Street) and Kitchen Table, now a two Michelin star restaurant. Along the way she became one of the UK's most knowledgeable voices on grower champagne and built Bubble Shop, her online platform for small-family producers most operators have never heard of. The conversation moves between the two service philosophies that defined her path. Per Se's "yes to everything" approach, where the team would prepare a different potato for Mick Jagger with every course, and Noma's "we will not make a cocktail because we are not great at making cocktails" approach. Sandia explains why both are right and how she's blended them at Kitchen Table. They dig into why simple food like a hot dog is harder to execute than a 20 course tasting menu, what actually changes when you get your second Michelin star (spoiler: the box checkers show up), the economics and politics of importing grower champagne into the UK, and the truth about running a restaurant with your spouse. It closes with the advice Sandia gave at the end: you don't go into something because you know what to do, you go into something because you want to learn how to do it. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/ Follow Sandia on Instagram: https://www.instagram.com/watermelonchang/ Follow Sandia on LinkedIn: https://www.linkedin.com/in/sandia-chang-684152227/ Visit Kitchen Table: https://kitchentablelondon.co.uk/ Visit Bubbleshop: https://bubbleshoplondon.com/ Timestamps 03:55 Restaurant Life Around School Pickups 08:34 From Hospitality School To Bouley 14:47 Meeting James And Moving To Noma 17:40 Per Se Says Yes, Noma Says No 24:26 Casual But Excellent Service 29:46 Grower Champagne Versus Big Houses 40:02 Why Hot Dogs Work With Bubbles 48:55 Bubble Dogs And The Champagne Shop 01:01:09 Advice: Learn By Doing

    58 min

  4. Jun 2

    Acclaimed actress, Tony award winner and Iron Chef judge Julie White chopping it up with Josh on all things food TV and the best food movies

    #134 Josh sits down with Tony Award-winning actress Julie White for a wildly entertaining deep dive into the evolution of food television, from the chaotic brilliance of Iron Chef Japan to Chef’s Table, Top Chef, and the modern reality-TV era of cooking competitions. Julie shares behind-the-scenes stories from judging Iron Chef America, competing on Chopped, auditioning to play Julia Child, and her obsession with Great British Baking Show. Along the way, the two unpack why chefs became celebrities, how food media shifted from education to entertainment, and why Anthony Bourdain changed the entire genre forever. The conversation spirals into hilarious territory as they debate food movies like Big Night and The Menu, reminisce about Martha Stewart, Jamie Oliver, and Bobby Flay, and brainstorm a future travel-and-food series involving bourbon trails, crab feasts, and roadside American food pilgrimages. It’s a funny, nostalgic, and surprisingly thoughtful conversation about cooking, culture, competition, television, and the strange magic that happens when food becomes entertainment. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/ Follow Julie White on IMDb: http://imdb.com/name/nm0925033/ Watch Iron Chef America: https://www.foodnetwork.com/shows/iron-chef-america Watch Somebody Feed Phil: https://www.netflix.com/title/80146601 Timestamps 1:26 Julie’s Iron Chef Backstory 8:44 How Food TV Became Entertainment 14:09 Julia Child, Jacques Pépin & Great British Bake Off 20:09 Julie Competes On Chopped 28:48 Anthony Bourdain & The Rise Of Food Travel Shows 34:44 Martha Stewart, Ina Garten & Lifestyle Food TV 40:48 Celebrity Chefs, Top Chef & David Chang 49:13 Favorite Food Movies & Chef Culture On Screen 57:53 Food As Entertainment & The Future Of Cooking Shows 1:27:24 Talking Crabs, Cooking Shows & What Comes Next

    1h 30m

  5. May 26

    Greg Baxtrom on his first cookbook, sobriety, the reality of chef driven restaurants, and the babysitter math of dining out decisions

    #133 Josh sits down with chef Greg Baxtrom fora a conversation about his newly released book, Nothing Matters but Delicious: A Radically Honest Cookbook released this week.  Greg dives into his thoughts on ambition, addiction, mental health, and what success actually looks like after the accolades arrive. Greg reflects on his rise through some of the world’s most influential kitchens including Alinea, Per Se, Blue Hill at Stone Barns, and his breakout success with Olmsted in Brooklyn. He opens up about how achieving the dream of critical acclaim and industry recognition did not bring the fulfillment he expected, and how sobriety, therapy, and years of self-work forced him to reevaluate his relationship with restaurants, creativity, and himself. Along the way, the two discuss restaurant economics, burnout, ego, jealousy, friendship in the industry, and why so many chefs quietly wonder how they’ll ever afford to grow old in this business. Greg shares some deeply personal experiences that shaped the cookbook, including cooking through rehab and recovery, navigating bipolar diagnoses, and rediscovering joy through simpler food. Greg explains why he wanted the book to feel practical rather than precious, shares stories from his days working for Grant Achatz and Dan Barber, and reflects on the pressure of opening acclaimed restaurants in Brooklyn. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/ Follow Greg on Instagram: https://www.instagram.com/gregbaxtrom/ Follow Greg on LinkedIn: https://www.linkedin.com/in/greg-baxtrom-8a897814/ Visit Five Acres: https://www.fiveacresnyc.com/ Visit Olmsted: https://www.olmstednyc.com/ Get Greg’s cookbook: Nothing Matters But Delicious Timestamps 00:00 Greg Baxtrom on retirement anxiety in the restaurant industry 01:16 Greg’s plans for a cookbook, Chicago, and international projects 05:52 Why success and accolades did not bring fulfillment 13:47 Sobriety, therapy, and learning to rebuild life outside of restaurants 17:17 The realities of running restaurants in Brooklyn and losing Olmsted 23:36 Why Greg wants to open restaurants outside the United States 27:02 The economics of chef-driven restaurants and burnout 41:49 Greg’s new cookbook and cooking through recovery 51:24 The pressure of recognition, success, and finding balance 01:05:28 Wild Bouley and Danube kitchen stories involving pigs, knives, and chaos

    1h 3m

  6. May 19

    Is your restaurant you're favorite place to be? Plus authentic is a construct, working with your life partner, and wild stories of pigs in walk-ins

    #132 Josh and Mike sit down with Todd Duplechan, chef and co-owner behind Lenoir, Dovetail Pizza, and the newly opened Bonnie’s, for a wide-ranging conversation that blends wild kitchen stories with deeper reflections on what it actually means to build a restaurant you love. Todd shares what it’s like to operate multiple concepts on the same block in Austin, the lessons learned from opening a bar for the first time, and how redefining roles, expectations, and service can make a restaurant both more sustainable and more enjoyable to run. The conversation dives into the realities of working alongside a spouse for over a decade, the importance of constant iteration, and how small mindset shifts—like designing a space you personally want to spend time in—can fundamentally change a business. The episode also explores the bigger philosophical questions around food: what “authenticity” really means, how history shapes cuisine, and why tradition is often more fluid than we think. Todd breaks down the evolution of Texas food through migration, climate, and culture, challenging the idea that any dish can be frozen in time. Along the way, the conversation touches on restaurant design, sustainability, leadership, and the grind of the industry—before ending with unforgettable (and chaotic) stories from their time working under Chef David Bouley in New York. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/ Follow Todd Duplechan on LinkedIn: https://www.linkedin.com/in/todd-duplechan-175644134/ Follow Todd Duplechan on Instagram: @duplechananigans Visit Lenoir: https://www.lenoirrestaurant.com Visit Dovetail Pizza: https://www.dovetailpizza.com Visit Blanket: https://www.blanket.app/ Follow Michael: @michaeljacober Timestamps 01:01 Introduction and setting the stage for the episode 03:24 The wild reality of NYC food truck licensing and restaurant builds 08:52 Opening Bonnie’s and learning how different bar operations really are 12:23 Rethinking service, roles, and making restaurants easier to work in 18:20 Building restaurants you personally want to spend time in 22:15 Working with your spouse as both life and business partner 27:29 The myth of “authenticity” in food and why it’s always evolving 33:24 Texas food history and how culture shapes cuisine 41:24 Designing restaurants around sustainability and local context 01:05:28 Legendary Bouley kitchen stories and lessons from chaos

    1h 20m

  7. May 12

    How Chili's Got Hot Again and the K-Shaped Economy Debate

    #131 Josh sits down with Michael Jacober for a wide-ranging conversation about restaurant value, shifting diner behavior, and why legacy brands like Chili’s are suddenly feeling relevant again. They unpack the idea of a “K-shaped” restaurant economy, where brands increasingly feel pushed toward either premium experiences or clear-cut value, and debate whether that narrative really holds up in practice. Along the way, they dig into Chili’s surprising resurgence, how simplifying menus and tightening operations can improve both the guest experience and the business, and why restaurant nostalgia can become a powerful growth strategy when it is backed up by execution. The conversation also veers into restaurant supply chains, with thoughts on Sysco’s acquisition of Restaurant Depot and what cash-and-carry models offer independent operators, before ending on a more personal culinary tangent: Josh’s belief that sausage is an underappreciated burger format. From Vietnamese-style pork patties to memories of Bark’s crispy pork sandwich, the episode becomes a bigger reflection on what makes food craveable, scalable, and worth coming back for. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/ Follow Michael on LinkedIn: https://www.linkedin.com/in/michael-jacober-713104124/ Visit Blanket: https://www.blanket.app/ Follow Michael: @michaeljacober Timestamps 03:00 Knowledge bases, agents, and workflow automation 08:12 The K-shaped restaurant economy explained 20:58 Is the middle of the market really disappearing? 21:18 Why Chili’s is back and what changed operationally 29:58 Sysco acquires Restaurant Depot 35:45 Why Restaurant Depot works for independents 41:18 Josh’s argument for sausage as a better burger 46:18 How Bark’s crispy pork sandwich worked so well 53:39 Gladys update and what might happen next

    56 min

  8. May 5

    In the Ai weeds with Sterling Douglass. And "Build or Buy?" is now a decision every restaurant can make with their tech stack.

    #130 Josh sits down with Sterling Douglass, CEO and co-founder of Chowly, alongside Michael Jacober, for a deep dive into how AI is reshaping the restaurant and technology landscape in real time. What starts as a conversation about building versus buying quickly evolves into a broader discussion on how even independent operators now have access to tools that were once reserved for enterprise-level brands. Sterling shares how AI is accelerating product development, empowering teams across disciplines, and fundamentally changing how companies think about adoption, efficiency, and innovation. The conversation expands into the future of SaaS, where traditional competitive advantages are rapidly eroding and being replaced by new forms of leverage like distribution, integrations, and execution speed. They explore the shift from static “systems of record” to dynamic “systems of action,” the risks of relying on subsidized AI infrastructure, and how companies can stay relevant as technology cycles compress from years to months. Along the way, they reflect on the cultural impact of AI, from how teams work to how leaders think, offering a candid look at what it takes to build and adapt in a world where everything is changing faster than ever. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/ Follow Sterling on LinkedIn: https://www.linkedin.com/in/sterlingddouglass/ Follow Sterling on Instagram: @sterdb Visit Chowly: https://chowly.com/ Visit Blanket: https://www.blanket.app/ Follow Michael: @michaeljacober Do Follow: aiforrestaurants.ai Timestamps 01:10 Introduction to Sterling Douglass and AI-focused discussion 04:20 Why AI is dominating restaurant tech conversations 07:35 Real-world AI use cases for restaurants 11:50 Adoption vs efficiency: what matters most right now 15:30 Token costs, infrastructure, and AI economics 19:40 The shift from systems of record to systems of action 24:10 How AI is changing SaaS and product development 28:45 New competitive moats in an AI-driven world 33:20 Build vs buy decisions for independent restaurants 38:00 Closing thoughts on the future of AI in restaurants

    1h 14m
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5
out of 5
44 Ratings

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
    146
  • Rating
    Explicit
  • Copyright
    © 2026 The meez Podcast
  • Show Website
    The meez Podcast

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