The meez Podcast Josh Sharkey

#55. In this week's episode, we sit down with the remarkable Chef Fiore Tedesco, co-owner of the renowned L'Oca d'Oro in Austin and the visionary behind an eagerly anticipated new pizza venture, Bambino. Beyond his entrepreneurial spirit, Chef Fiore is a proud supporter of Good Work Austin, showcasing his commitment to community and culinary excellence.
Join us as Chef Fiore shares his extraordinary journey, marked by both hardship and triumph. From his early years influenced by a significant hearing impairment to navigating homelessness in New York's Washington Square Park, his path has been anything but ordinary. Yet, it's these very challenges that have sharpened his senses and shaped him into the acclaimed chef he is today.
With a rich background that spans the music and fashion industries, alongside mentorship from culinary giants like Chef Michael Anthony of Gramercy Tavern, Fiore's story is a testament to resilience and passion. His transition to Austin opened a new chapter, allowing him to explore the soul of Italian cuisine, deeply rooted in his family's heritage.
This episode delves deep into the essence of struggle, resilience, and the art of cooking with soul. Fiore's insights into overcoming adversity, fostering resilience within his team, and imparting life's tough lessons to the next generation are both enlightening and inspiring.
Prepare to be moved by a conversation that's as profound as it is unexpected, filled with life lessons that extend far beyond the kitchen. Chef Fiore Tedesco's narrative is not just about culinary success; it's a compelling exploration of the human spirit's capacity to overcome and flourish.

Where to find Fiore Tedesco: 
InstagramLinkedInWhere to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:

(04:11) Reminiscing about Indie Chefs Event
(05:02) Fiore's movie, Severed Ways
(09:26) Fiore's diverse background as an artist and his bout of homelessness
(21:36) Fiore's experience growing up deaf
(29:07) Experiencing Suffering and how it can lead to strong resilliance
(35:46) Teaching resilience to your children
(47:20) Balancing technique in soul in Fiore's restaurant
(54:17) Fiore's new pizza joint
(1:06:53) What Fiore would do if he had limited resources

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#54. Welcome to this captivating episode of The meez Podcast, where we explore the heart of culinary innovation and education with our distinguished guest, Mike Traud,  founder of The Chef Conference (formerly known as the Philly Chef Conference) in the gastronomic hub of Philadelphia. With a legacy spanning over a decade and 10 groundbreaking conferences, Mike has significantly contributed to the culinary landscape through this annual event, which started during his tenure as the Director of Hospitality Management at Drexel University.

In today's conversation, we uncover the essence of The Chef Conference, exploring its evolution, significance, and what makes it a beacon for culinary professionals worldwide. Mike, with his rich background in hospitality law, culinary arts, and education, and his notable stint with Marc Vetri, brings a wealth of knowledge and insight into creating an event that not only celebrates but also advances the culinary industry.

Our dialogue extends into the meticulous planning and sheer effort required to bring such a conference to life, highlighting Mike's dedication and passion for fostering community and innovation among chefs and culinary enthusiasts alike. The Chef Conference has become a coveted gathering, attracting an impressive roster of culinary talents and thought leaders, indicative of its prestige and impact on the culinary world.

Adding a personal touch to our discussion, our CEO and founder, Josh Sharkey, shares his excitement and anticipation for moderating a panel on menu development, featuring celebrated chefs Ariel Johnson, Mr. Lyan, Rosio Sanchez, and Thomas Frebel. This opportunity not only allows for an engaging exploration of culinary creativity but also marks Josh's inaugural experience in panel moderation—a journey inspired by the conference's ethos of organic, passionate participation from all involved.

Moreover, we delve into the vital conversation about the intersection of education and industry, a theme close to Mike's heart, given his extensive background in academia. This discussion sheds light on the ongoing debate regarding the relevance of culinary education and how initiatives like The Chef Conference are pivotal in bridging the gap, ensuring a symbiotic relationship between learning and practical application.

As we gear up for this year's Chef Conference, taking place from April 12-15, we invite you to immerse yourself in the plethora of panels and special events lined up.

Where to find Mike Traud: 
InstagramThe Chef Conference InstagramWhere to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:

(04:53) Mike's background in law and how he transitioned to food
(11:50) Where to eat in Philly
(14:21) How The Chef Conference was created
(16:23) The gap between education and industry
(19:49) Mike's goal for the conference
(22:41) Menu Development 101 panel
(24:09) How Mike chooses which panels to have during the conference
(30:10) What Mike loves most about the conference
(37:35) Biggest challenges faced every year
(44:52) The benefits of an intimate conference
(52:54) Goals for future conferences

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#53. This week, we're joined by a distinguished entrepreneur, activist, public speaker, mediator, chef, and a key figure in the hospitality industry, Elizabeth Meltz. Elizabeth shines not only through her involvement on the boards of various organizations championing the hospitality sector and women's empowerment but also as the founder of EM PATH, a company dedicated to refining leadership, culture, and management in hospitality and beyond.

With over a decade of experience with the Batali and Bastianich group, along with pivotal roles at B&B Hospitality, Eataly, and Dig In, she has deeply influenced sustainability, environmental health, and food safety within the hospitality realm.

This episode takes you through a thoughtful conversation about what defines exceptional leadership, the challenges of leadership in the restaurant sector, and her ambitions for advancing leadership education within hospitality. We discuss her impactful journey, from delivering a TED talk to establishing Women in Hospitality United during a period of significant turmoil, and her efforts in creating organizations that broadly support the hospitality industry.

From our first in-person meeting in New York, where we discovered the depths of her background, to an exchange of impactful books (which we'll detail in the notes), this discussion is packed with educational insights, inspiring stories, and enjoyable moments.

Geared towards professionals in the field and enthusiasts passionate about leadership, communication, and hospitality, this episode offers a comprehensive look at the industry through the eyes of a visionary.

Where to find Elizabeth Meltz: 
LinkedInWhere to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterBooks Mentioned in This Episode: 
High Output Management By Andrew GroveOne Minute Manager By Ken BlanchardThe Art of Gathering By Priya ParkerThanks for the Feedback By Douglas StoneYou're Not Listening By Kate MurphyWhy Won't You Apologize By Harriet LernerRadical Candor By Kim ScottEndurance By Alfred LansingFive Days at Memorial By Sheri FinkElon Musk By Walter IsaacsonBen Franklin By Walter IsaacsonIn this episode, we cover:

(04:10) Elizabeth's background in the restaurant industry
(07:44) Elizabeth's role in creating food safety procedures
(11:24) Oyster Sunday & Drive Change
(13:48) Elizabeth's Superpower & EM PATH
(22:42) Mediation in all its forms
(30:29) DISC Assessments
(35:45) Circle keeping
(41:59) Making team success your KPI
(52:25) OKRs
(59:37) Women In Hospitality United
(1:04:39) Elizabeth's experience with TED Talks

#52. Welcome to a special episode of The meez Podcast, hosted in the vibrant streets of Miami! In this episode, we're thrilled to feature the acclaimed Chef Brad Kilgore as our guest. This episode was recorded shortly after the meez team's annual summit, a time when our global team unites to share, connect, and sometimes even meet each other in person for the first time.

We had the pleasure of recording at Chef Kilgore's new culinary venture, Oise, a unique fusion of Japanese and Italian cuisines.

Our conversation with Chef Kilgore dives deep into his illustrious career, starting from his formative years working under the guidance of renowned chefs, to accolades such as being named Best New Chef by Food and Wine, and beyond. Chef Kilgore shares his philosophy on leadership, the importance of systems and processes in the kitchen, and how he navigates the highs and lows of the culinary world, including the personal impact of opening and closing restaurants.

We also get personal, discussing the balance between professional ambition and personal life, especially with the recent arrival of Chef Kilgore's second child. Through laughter and earnest discussion, this episode is a testament to the journey of a chef who is as much a technician as he is a visionary.

For those who love to put a face to the voice, check out the video of our sunny Miami rendezvous on YouTube.

Where to find Brad Kilgore: 
InstagramLinkedInWhere to find host Josh Sharkey:
InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:

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In this episode, we cover:

(04:18) All about Brad Kilgore
(06:25) What's up with Miami Roosters?
(07:46) How Miami has shaped Brad as a chef
(12:09) How being a dad has changed the way Brad works
(16:41) South Beach Food and Wine Festival
(19:10) Frozen Pizza and Pizza Freak Co.
(26:14) How Brad maintains consistency
(31:53) R&D and receiving feedback from Brad's team and his customers 
(38:58) How Brad handled his closures during COVID
(45:52) What makes Brad angry
(47:59) What Brad does when he's not cooking and final thoughts

#51. In this week's captivating conversation, our host welcomes a culinary powerhouse, Caroline Glover, owner of restaurant Annette and bar Traveling Mercies in Aurora, Colorado. With accolades including a James Beard award and recognition as one of Food and Wine magazine's Best New Chefs in America, Caroline's journey through the culinary world is nothing short of inspiring.

Tune in as Caroline shares her fascinating career trajectory, from honing her skills under the mentorship of April Bloomfield at The Spotted Pig in New York City to her transformative experience working at Eckerton Hill Farm. Discover how Caroline navigates the intricate balance between parenthood and professionalism, delving into the unique challenges faced by women in the culinary industry.

In a candid exchange, our host and Caroline embark on a poignant exploration of the trials and triumphs of running a business, particularly in the realm of food. This episode transcends the boundaries of a typical interview, offering listeners a compelling glimpse into the heart and soul of restaurant entrepreneurship.

Join us for a soul-stirring dialogue that promises to resonate with anyone who has experienced the joys and complexities of balancing passion, parenthood, and profession. Whether you're a seasoned chef or an avid food enthusiast, this episode is sure to leave you feeling inspired and understood.

Where to find Caroline Glover: 
InstagramWhere to find host Josh Sharkey:
InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:

Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)
In this episode, we cover:

(02:43) Caroline's background in the restaurant industry
(5:22) How working at a farm inspired how Caroline cooked
(11:18) Thoughts on farm to table
(13:39) Being a mom and owning a restaurant
(23:51) How COVID changed the way Caroline thought about her business
(31:26) How Caroline maintains consistency as she starts to scale
(39:27) How Caroline approached mistakes in the past and how she approaches them now
(44:54) Caroline's thoughts on working with women in the kitchen
(52:03) What makes Caroline really angry
(55:58) The goal of finding joy in something other than parenting and the restaurant

#50. This week's guest likely needs no introduction. He's one of the most successful chefs and restaurateurs in America, with dozens of restaurants both in the U.S. and abroad. Chef Michael Mina is a three-time James Beard award winner, has earned Michelin stars, five Diamond Awards, and accolades from Wine Spectator, among others.

In this episode, Chef Mina sits down with our founder and CEO, Josh Sharkey, to delve into his career spanning three decades, sharing valuable insights and lessons learned along the way. Renowned for his company MINA Group and its delicious food creations, Chef Mina is also recognized as an incredibly systems-driven leader who prioritizes service and hospitality alongside cooking.

The episode begins with a heartfelt tribute to the late chef David Bouley, a mentor and inspiration to Chef Mina and our host, who passed away tragically just before the recording. The conversation explores Bouley's profound impact on their lives and the culinary world, serving as a cathartic reflection on his legacy.

Throughout the episode, Chef Mina shares his perspectives on leadership, entrepreneurship, and the importance of research and development in the restaurant industry. Despite overseeing a vast empire of restaurants, Chef Mina remains deeply involved in the creative process, emphasizing the value of hands-on involvement.

Whether you're a seasoned restaurateur or aspiring entrepreneur, there's much to glean from Chef Michael Mina's experiences and insights. Tune in to gain valuable lessons and inspiration for scaling your restaurant business. As always, we hope you enjoy the conversation as much as we did.

Where to find Michael Mina: 
InstagramLinkedInFacebookWhere to find host Josh Sharkey:
InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:

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In this episode, we cover:

(04:55) Remembering Bouley and the other legendary chefs who have recently passed
(10:46) The reasoning behind Chef Mina's desire for continued growth
(14:31) Why having a partner in your restaurant business is crucial
(17:21) The biggest thing on Chef Mina's plate right now
(20:45) How Chef Mina trains the new generation of cooks
(31:48) How Chef Mina gets involved in the R&D process in all of his concepts
(41:50) When R&D is truly done
(48:44) The biggest mistake Chef Mina has made in his career
(52:53) Bourbon Steak's new opening