The meez Podcast

#45 In this episode, our host sits down with Jordan Boesch, the founder and CEO of 7shifts , a leading workforce management software catering to the restaurant industry. With over a decade of experience in revolutionizing team management, Jordan shares insights into the inception and growth of 7shifts. Having originally encountered the software while vetting it for Aurify Brands, Josh Sharkey emph...

#44. Join host Josh Sharkey as he catches up with Brandon Barton, CEO of Bite , a software technology company revolutionizing kiosks in the hospitality industry- particularly in QSR and fast-casual restaurants. Brandon and Josh, former colleagues at Tabla under Chef Floyd Cardoz, delve into their shared experiences in the hospitality sector and the evolution of restaurant technology. In this episo...

#43. Chef Evan Hennessey is one of those chefs who is extremely passionate and devoted to not only moving the culinary industry forward, but also supporting up and coming chefs. Chef Hennessey is an award winning chef, 3 time Chopped Champion, and James Beard semifinalist who graduated from Le Cordon Bleu at the Atlantic Culinary Academy in 2001. He has since cooked alongside some of the best chef...

#42. In this episode, our listeners are in for a treat as we host a special guest on the show. Introducing Jimmy Kunz, the son of the late, great, world-renowned Chef Gray Kunz. For those deeply rooted in the culinary world, Gray's influence is immeasurable, and he has been a significant mentor to many, including our host, Josh Sharkey. Jimmy has successfully built a remarkable business aroun...

#41. Welcome to the first episode of season two of The meez Podcast! We are excited to introduce our first guest, JJ Johnson . JJ  is a James Beard Award-winning chef, TV Personality, and Author best known for his barrier-breaking cuisine informed by the Caribbean flavors of his upbringing. He has been featured on multiple television shows, and has his television show called 'Just Eats with C...

You’re only as good as your tools, every chef knows that. But what happens when the tool you need hasn’t been created yet? Today we are sharing Josh Kopel's conversation with Joshua Sharkey of meez, a former chef who sought to build the solution to his own problem. In this conversation Josh and Josh discuss the challenges facing the modern chef and what it took to create the Culinary Operatio...

We are delighted to present an episode from The Chef Radio Podcast hosted by Eli Kulp, where our CEO, Josh Sharkey, was featured as a guest. Stay tuned for the upcoming Season 2 of The meez Podcast scheduled to premiere in January 2024! " Josh Sharkey trained under some incredible, generational chef talent, like David Bouley, like Indian super star chef, Floyd Cardoz, and the Great Gray Kunz,...

#40. As we close out season one, The meez Podcast welcomes Chef David Santos . Growing up as a first generation Portuguese American, Dave was immersed in every aspect of food since a young age. He started his culinary career as a 2001 graduate of Johnson & Wales University. He then traveled throughout Europe and South America, soaking up the culinary heritage of the visited countries and their...

#39. We had the privilege of entering the world of a true craftsman: Geoff Feder of Feder Knives . Based in Peekskill, New York, Geoff's journey from sculptor to cook to bladesmith is a story of artistry and passion. Geoff began his career as a sculptor and woodworker.  He went to culinary school and  started working for Charlie Palmer as a project manager, sculptor, and chef. He soon met Ton...

#38. Few stories are as compelling as that of Chef Joey Sergentakis . After a decade abroad, Joey has returned to the U.S., bringing with him a wealth of international experience from some of the most prestigious kitchens around the globe. As the corporate executive chef for CE LA VI, he led restaurants in Hong Kong, Singapore, Sri Lanka, Kuala Lumpur, Shanghai, Taipei, Tokyo, and Dubai. Before th...

#37. Tommy Gordon , the General Manager of the Great Lakes Central Division at Gordon Food Service (GFS), is a key figure in the largest and oldest division of the company. GFS, the largest privately owned wholesale food service distributor in North America, boasts over 20,000 employees and an annual revenue exceeding 16 billion dollars. With a rich history spanning 125 years since its founding in...

#36.  Have you ever wondered who is behind all of the new and exciting flavors at Shake Shack ? Meet John Karangis , Executive Chef and VP of Culinary Innovation, leading R&D, menu development, and chef collaborations for the brand.  John's culinary journey kicked off in the nineties at Union Square Cafe, winding through Paris and San Francisco, before settling back in New York City at Gr...

#35.  Meet Ron Parker, the visionary founder of Hospitality Multiple (HMx), a cutting-edge company designed specifically for the hospitality industry. Ron is not only the mastermind behind HMx but also the Chief Operating Officer of the Jose Andres Group , overseeing operations ranging from prestigious 2-Michelin starred restaurants to groundbreaking small plates establishments and bustling fast-c...

#34. Krystle Mobayeni is the CEO and co-founder of BentoBox, a digital platform transforming restaurants into better businesses online. BentoBox simplifies website creation for restaurants, offering essential features like online ordering, gift cards, and SEO. Krystle's journey began in 2013, solving the complexities of website development for renowned eateries. BentoBox has streamlined the w...

#33. Andrew Friedman has become an expert in chefs through his career as an Author, Journalist, and Podcaster. With a career spanning two decades, Andrew has authored or collaborated on over 25 chef-centric books and cookbooks, including Knives at Dawn, an exploration of the Bocuse d'Or culinary competition, and the recent Chefs, Drugs, and Rock & Roll: How Food Lovers, Free Spirits, Misf...

#32. Kristen Barnett is a serial entrepreneur and food tech expert who is innovating the way we look at food. Kristen shares insights on her journey, from launching Hungry House, an NYC-based anti-ghost kitchen, to co-founding new company, Culinary Creators Worldwide, a media and marketing agency for food creators. Previously COO at Zuul, a food tech company acquired by Kitchen United, Kristen&apo...

#30. Join us for an engaging podcast episode featuring Nilou Motamed, a prominent figure in food journalism with over two decades of experience. Nilou's impressive career includes crafting her role as Features Director at Travel and Leisure and holding the prestigious position of Editor-in-Chief at Epicurious and Food & Wine Magazine. She's not just an editor; Nilou is also an Emmy-n...

#31. Join us for an engaging podcast episode featuring Nilou Motamed, a prominent figure in food journalism with over two decades of experience. Nilou's impressive career includes crafting her role as Features Director at Travel and Leisure and holding the prestigious position of Editor-in-Chief at Epicurious and Food & Wine Magazine. She's not just an editor; Nilou is also an Emmy-n...

#29. Tamar Adler is a celebrated author and chef with James Beard and IACP awards. She is known for her book, "Everlasting Meal" where she discusses her talent in transforming leftovers into delicious meals. She has worked with renowned chefs like Alice Waters, Dan Barber, and Gabrielle Hamilton, in addition to her editorial contributions to magazines like Harper's, New York Times,...

#28. In this episode, we are joined by Dan Latham, an exceptional chef, charcuterie expert, and advocate for sustainable agriculture and animal welfare. Dan is not only a crucial part of Meez's origin story but also the founder of Culinary Guide Shop, a consulting firm aiding restaurants across the Southern region. Dan's culinary journey took root in the kitchens of New York City, where...

#27. In this episode, we are joined by Kerry Diamond, a remarkable individual with a lifelong passion for journalism and amplifying the voices of women in the food industry. From her humble beginnings in third-grade journalism, Kerry has evolved into an influential figure in the food media landscape. As the founder and Editor-In-Chief of Cherry Bombe, Kerry has transformed her vision into a dynami...

#26. Shari Bayer began her career in restaurants and gained experience at places like Charlie Trotter's. She later ventured into the world of public relations, establishing her own agency Bayer PR agency in 2003. Shari launched her podcast, "All in the Industry," by Heritage Radio Network in 2014 as a platform to spotlight behind-the-scenes talent in the hospitality industry. With 3...

#25. In this episode, we're joined by Matt Conway, the charismatic owner, operator, and sommelier of the renowned Tippling House nestled in the heart of Charleston, South Carolina. Alongside his delightful partner-in-crime, Carissa Hernandez, Matt has created a haven for those who appreciate the finer aspects of life's libations. Under the wing of the late Chef Gray Kunz, Matt honed his...

#24. As co-founder and culinary director of High Street Hospitality Group , Chef Eli Kulp has left an indelible mark on the culinary world.  Originally from Philly, Eli's culinary journey took him to New York, where he honed his skills at renowned spots like Del Posto and the Major Food Group. His achievements include a James Beard Award nomination and being named Food and Wine's Best Ne...

#23. In this episode of The meez Podcast, we’re joined by special guest Chef John Adler, the Senior Vice President of Culinary and Physical Products at Blue Apron . John's culinary journey started in some of the world's finest kitchens, including working for chefs like Thomas Keller at Per Se and Chef Dan Barber at Blue Hill at Stone Barns. He also spent time at Michelin-starred restaura...