The meez Podcast

Hosted by Josh Sharkey

Business Entrepreneurship Arts FoodInterviews guests

Website RSS feed

Episodes

144

Latest episode

Jun 2026

Language

EN-US

About the show

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.

Listen to episodes

60 recent

June 16, 2026Episode 1361 hr 13 min

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

#136Josh 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.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=enFollow 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.comVisit The Lexington: https://www.thelexingtoncx.comVisit Cambridge Street Hospitality Group: www.eatcambridge.comTimestamps01:03 Meeting Through The Boulay Alumni Network02:28 Getting Married In An Unfinished Restaurant08:22 From MIT And Consulting To Restaurants13:16 Finding The Right Chef Partner20:53 Building Products At Toast28:31 Creating Toast's Platform And API Ecosystem38:02 Joining Square And The Restaurant Opportunity46:03 The Future Of Restaurant Technology58:17 AI, SaaS, And The Operator's Toolkit01:19:40 The Biggest Opportunity Still Missing In Restaurants

June 9, 2026Episode 13558 min

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.

#135Josh 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.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=enFollow 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/Timestamps03:55 Restaurant Life Around School Pickups08:34 From Hospitality School To Bouley14:47 Meeting James And Moving To Noma17:40 Per Se Says Yes, Noma Says No24:26 Casual But Excellent Service29:46 Grower Champagne Versus Big Houses40:02 Why Hot Dogs Work With Bubbles48:55 Bubble Dogs And The Champagne Shop01:01:09 Advice: Learn By Doing

June 2, 2026Episode 1341 hr 30 min

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

#134Josh 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.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=enFollow 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-americaWatch Somebody Feed Phil: https://www.netflix.com/title/80146601Timestamps1:26 Julie’s Iron Chef Backstory8:44 How Food TV Became Entertainment14:09 Julia Child, Jacques Pépin & Great British Bake Off20:09 Julie Competes On Chopped28:48 Anthony Bourdain & The Rise Of Food Travel Shows34:44 Martha Stewart, Ina Garten & Lifestyle Food TV40:48 Celebrity Chefs, Top Chef & David Chang49:13 Favorite Food Movies & Chef Culture On Screen57:53 Food As Entertainment & The Future Of Cooking Shows1:27:24 Talking Crabs, Cooking Shows & What Comes Next

May 26, 2026Episode 1331 hr 3 min

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

#133Josh 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.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=enFollow 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 DeliciousTimestamps00:00 Greg Baxtrom on retirement anxiety in the restaurant industry01:16 Greg’s plans for a cookbook, Chicago, and international projects05:52 Why success and accolades did not bring fulfillment13:47 Sobriety, therapy, and learning to rebuild life outside of restaurants17:17 The realities of running restaurants in Brooklyn and losing Olmsted23:36 Why Greg wants to open restaurants outside the United States27:02 The economics of chef-driven restaurants and burnout41:49 Greg’s new cookbook and cooking through recovery51:24 The pressure of recognition, success, and finding balance01:05:28 Wild Bouley and Danube kitchen stories involving pigs, knives, and chaos

May 19, 2026Episode 1321 hr 20 min

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

#132Josh 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.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=enFollow 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: @duplechananigansVisit Lenoir: https://www.lenoirrestaurant.comVisit Dovetail Pizza: https://www.dovetailpizza.comVisit Blanket: https://www.blanket.app/Follow Michael: @michaeljacoberTimestamps01:01 Introduction and setting the stage for the episode03:24 The wild reality of NYC food truck licensing and restaurant builds08:52 Opening Bonnie’s and learning how different bar operations really are12:23 Rethinking service, roles, and making restaurants easier to work in18:20 Building restaurants you personally want to spend time in22:15 Working with your spouse as both life and business partner27:29 The myth of “authenticity” in food and why it’s always evolving33:24 Texas food history and how culture shapes cuisine41:24 Designing restaurants around sustainability and local context01:05:28 Legendary Bouley kitchen stories and lessons from chaos

May 12, 2026Episode 13155 min

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

#131Josh 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.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=enFollow 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: @michaeljacoberTimestamps03:00 Knowledge bases, agents, and workflow automation08:12 The K-shaped restaurant economy explained20:58 Is the middle of the market really disappearing?21:18 Why Chili’s is back and what changed operationally29:58 Sysco acquires Restaurant Depot35:45 Why Restaurant Depot works for independents41:18 Josh’s argument for sausage as a better burger46:18 How Bark’s crispy pork sandwich worked so well53:39 Gladys update and what might happen next

May 5, 2026Episode 1301 hr 13 min

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

#130Josh 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.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=enFollow 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: @sterdbVisit Chowly: https://chowly.com/Visit Blanket: https://www.blanket.app/Follow Michael: @michaeljacoberDo Follow: aiforrestaurants.aiTimestamps01:10 Introduction to Sterling Douglass and AI-focused discussion04:20 Why AI is dominating restaurant tech conversations07:35 Real-world AI use cases for restaurants11:50 Adoption vs efficiency: what matters most right now15:30 Token costs, infrastructure, and AI economics19:40 The shift from systems of record to systems of action24:10 How AI is changing SaaS and product development28:45 New competitive moats in an AI-driven world33:20 Build vs buy decisions for independent restaurants38:00 Closing thoughts on the future of AI in restaurants

April 28, 2026Episode 1291 hr 4 min

Tony Aiazzi on bootrapping, Over Easy Office, and bespoke chef knives. Plus Ai as the last mile and singing Chef David Burke's praise.

#129Josh sits down with Tony Aiazzi for a wide-ranging conversation about restaurant tech, bootstrapping, and the hidden operational work that keeps hospitality businesses running. Tony shares his path from the Culinary Institute of America and Charlie Palmer’s kitchens to co-founding Shoebox, Over Easy Office, and Veteranized, explaining how one of the most frustrating parts of restaurant life became the foundation for an entirely new career.They dig into why invoice processing is still far messier than most people realize, how overseas teams in the Philippines and Colombia support modern restaurant back offices, and why the real promise of AI is not replacing craftsmanship but freeing people to spend more time on the work they actually love. It is a thoughtful look at what happens when restaurant operators build tools for the problems they know firsthand.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=enFollow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/Follow Tony on LinkedIn: https://www.linkedin.com/in/tony-aiazzi-0366b5108/Follow Tony on Instagram: @ynotaiazziVisit Over Easy Office: https://www.overeasyoffice.com/Follow Michael: @michaeljacoberTimestamps00:48 Intro to Tony Aiazzi and his restaurant-tech journey.03:18 From CIA and Charlie Palmer to leaving kitchens behind.06:08 Learning to fly in South Africa and resetting his career.07:51 Why invoice processing became the problem worth solving.10:17 Building Shoebox and creating a team in the Philippines.14:55 How Shoebox evolved into Over Easy Office and service work.24:45 Why Tony chose to bootstrap instead of raise venture capital.31:20 What restaurant invoice automation can and cannot fully solve.51:53 Veteranized, knife-making, and staying connected to craft.

April 21, 2026Episode 1281 hr 10 min

Free Money and explaining GPOs with Rich Kemp of Buyer's Edge, plus will Ai actually make things cheaper?

#128This episode starts with a practical look at one of the least understood parts of the restaurant business: group purchasing organizations. Josh, Matt, and Mike are joined by Rich Kemp, whose background in food distribution and work at Buyers Edge gives him a deep view into how operators actually buy, price, and negotiate food. Together they unpack what a GPO really is, how rebates and price deviations work, why distributors participate, and how procurement teams can use better data and manufacturer relationships to reduce costs. The conversation also pushes on a bigger question that has come up repeatedly on the show: if supply chains, AI, and purchasing systems get more efficient, will restaurants ever truly see those savings on their invoices.In the back half, the conversation shifts from economics to culture, as the hosts react to the latest reporting around Noma and René Redzepi. What follows is a candid discussion about abuse in professional kitchens, the way destructive behavior has been normalized for generations, and the difference between demanding excellence and tolerating harm. It is a sharp, emotional, and deeply personal exchange about leadership, accountability, and whether the industry is finally ready to confront the systems that allowed this behavior to thrive for so long.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=enFollow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/Follow Richard on LinkedIn: https://www.linkedin.com/in/richard-kemp-2a447412/Follow Richard: @kemprkFollow Consolidated Concepts on Instagram: @consolidatedconceptsFollow Michael: @michaeljacoberFollow Matthew: @conbeazieTimestamps00:53 Josh introduces Rich Kemp and the GPO conversation.03:14 Rich explains what a GPO is and how it works.08:24 The economics of rebates, distributors, and savings.14:47 Will AI and efficiency actually lower restaurant costs?21:14 Produce procurement, direct grower pricing, and savings.27:00 Who captures the margin when systems get more efficient?31:14 Matt argues invoices rarely come back down.40:55 The hosts revisit pricing, margin, and distribution power.

April 14, 2026Episode 12749 min

QuickFire: Chef Vojtech Vegh

#127Josh sits down with Chef Vojtech Vegh for a quickfire episode packed with eye-opening zero waste cooking ideas, from turning avocado seeds into tea to transforming banana peels into something that tastes like pulled pork. Vojtech shares how his work has evolved since launching his zero waste mission, what he’s teaching chefs around the world, and why reducing food waste is often less about learning new techniques and more about seeing ingredients differently. Along the way, the two also swap parenting stories, non-traditional birthday “cakes,” and the strange but delicious food habits kids develop.The conversation then dives into the ingredients that are most often wasted in professional kitchens, including watermelon rinds, pineapple skins, bread, rice, potato peels, and more. Vojtech explains how chefs can rethink scraps as real ingredients, where the line is between useful and unsafe, and why some of the most nutritious parts of fruits and vegetables are the ones we usually throw away. It’s a practical, surprising, and very fun look at how creativity in the kitchen can dramatically cut waste without sacrificing flavor.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=enFollow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/Follow Vojtech on LinkedIn: https://www.linkedin.com/in/vojtechvegh/ Follow Vojtech on Instagram: @vojtechveghVisit Surplus Food Studio: https://www.surplusfoodstudio.com/Timestamps00:48 Vojtech’s Quickfire Return And Life On The Road02:00 Fruit Cakes, Sourdough Cakes, And Birthday Food For Kids06:59 How Vojtech Helps Chefs Reduce Waste Around The World11:44 Slovakia’s Version Of Grilled Cheese And Childhood Comfort Foods17:56 The Kitchen Phrase That Should Be Banned Forever18:53 Vojtech’s Wildest Kitchen Disaster Story24:32 The World’s Most Wasted Ingredients: Watermelon Rinds, Pineapple Skins, Bread, And Rice35:51 Banana Peels, Potato Skins, And Other Scraps You Should Be Cooking45:52 Where Zero Waste Stops: What’s Worth Using And What Isn’t