The meez Podcast

#22. Ethan Frisch and Ori Zohar are the co-founders of Burlap & Barrel , a spice company and public benefit corporation with a mission is to end inequality and exploitation in food systems that disenfranchise skilled farmers. Burlap & Barrel works directly with small farmers around the world, sourcing only single origin spices. Their focus is not just on procuring the spices but also on he...

#21. Chef Markus Glocker started honing his skills and passion for cooking at his family’s hotel in Austria. After pursuing his culinary education, Markus spent several years working for renowned chefs Eckart Witzigmann, Gordon Ramsey, and Charlie Trotter in Vienna, Berlin, London and the U.S. Markus most recently opened Koloman , which brilliantly fuses Austrian cuisine with French elegance, crea...

#20. Dan Giusti is the founder of Brigaid , an organization dedicated to revolutionizing institutional food service in places like public schools and prisons. Before shifting his focus to improving food systems in these institutions, Dan was the Chef de Cuisine at NOMA, one of the world’s top-rated restaurants. During the episode, Dan highlights the importance of self-awareness, humility, and reco...

#19. With a successful 30-year career in the culinary world, Franklin Becker is not only a talented  and award-winning chef, but also an inspiring leader and kind-hearted individual. Currently, Franklin is the founder of F. Becker Hospitality, which includes several thriving restaurants such as the Press Club and Oliva Tapas.  Beyond his culinary achievements, Franklin is the culinary chair for Au...

#18. This week, we dive deep into the world of Japanese culinary treasures with Chris Bonomo and Greg Dunmore, the founders of The Japanese Pantry . Chris and Greg share incredible stories about the people behind their extraordinary soy sauces, miso, katsuobushi, rice vinegar, and more. In this episode, we explore the origin of The Japanese Pantry and how Chris and Greg embarked on their journey t...

#17. This week our guest is Evan Sung , a prominent and talented photographer in the food industry who has worked with renowned chefs and publications like The New York Times, Vogue Magazine, and Food & Wine. During the episode, Evan reflects on the generosity of those who shared their knowledge and experiences with him. He discusses the importance of trust in capturing great photographs in th...

#16.  Gabe Kennedy , a chef, entrepreneur, and all-around amazing individual, takes the spotlight in this week's episode. Gabe's personality and culinary expertise have earned him recognition, including being named a Forbes 30 under 30 honoree in 2020. With a wealth of experience in some of the most incredible kitchens, Gabe's journey led him to become the Executive Chef at Bon Appé...

#15. Discover the fascinating story of Kiki Aranita , the founder of Poi Dog , a restaurant-turned-CPG sauce brand, and her extraordinary talent for yarn art recreations of food brands. During the episode Kiki candidly discusses the challenges of starting a culinary career without formal training, the exhilaration of catering for NBA players and other large events, and the intriguing fusion of inf...

#14. In this week’s episode, Jake Kalick, co-founder of Made In Cookware , talks us through his journey of creating a revolutionary kitchenware brand. With a rich family history in the restaurant equipment industry, Jake's passion and expertise drove him to envision cookware that stands out from the competition.  By focusing on authenticity, performance, and involving chefs during product dev...

#12. Seamus Mullen , a renowned chef, restaurateur, and cookbook author known for his expertise in Spanish cuisine, discusses his journey from being a chef to becoming a health and wellness expert. After being diagnosed with rheumatoid arthritis and experiencing health issues, Seamus embarked on a mission to educate others about the impact of proper nutrition on overall health and autoimmune disea...

#13. From the intrinsic motivations that drive chefs and individuals, to the concept of outsourcing happiness, and the importance of finding joy in cooking, part two of our conversation with Chef Seamus Mullen dives deep into personal fulfillment in the culinary industry. During the episode, Josh and Seamus reflect on the unique role of cooking in their lives and its ability to provide a sense of...

#11. Chef Marc Forgione, owner of Respect Hospitality Group (Peasant, Restaurant Marc Forgione, One Fifth) is renowned for his ability to reimagine historic spaces and his talent for creating a harmonious blend of playful and cerebral food.  Being the son of renowned chef Larry Forgione, Marc had to navigate the expectations and comparisons that come with such a legacy. Plus, face additional obsta...

#10. Shawn Walchef is not only a restaurateur but an expert in digital media and storytelling. During the episode, he emphasizes the importance of taking time, making mistakes, and consistently learning. According to Shawn, storytelling is crucial in creating an emotional connection with customers, and he believes that technology can make barbecue more accessible to people. The podcast touches on...

#9. Slovakian-bored Chef Vojtech Vegh has spent his career dedicated to the pursuit of zero-waste plant-based cooking, helping restaurants around the world implement tactics into their daily operations, such as focusing on reducing food when creating menus, and not on the cutting board. In this episode, Josh and Vojtech go into detail about his background, explaining what it was like to work in pr...

#8. Lior Lev Sercarz passion for ingredients began at a young age when he would pick berries and go fishing in the river next to the Israeli kibbutz he grew up in. He later attended the Institute Paul Bocuse in France and worked for renowned chefs such as Olivier Roellinger and Daniel Boulud before dedicating himself to diving deep into the world of spices. He has also collaborated with many incre...

#7. Dan Simons details how he built a sustainable restaurant group, what conscious capitalism looks like, and why supporting your team's mental health leads to better profits.  He shares his philosophy of "through the eyes of the farmer" which guides Founding Farmers decision-making process.  And talks about the challenges of balancing the big picture of climate change and sustainab...

#6. This episode of The meez Podcast provides a glimpse into the life and relationship of one of the most prominent chefs in the food industry, the late Chef Floyd Cardoz, and the woman behind him, Barkha Cardoz, founder of Cardoz Legacy . The conversation showcases their love for food, family, and each other. Barkha and Josh discuss how she and Floyd worked together to achieve a work life balance...

#5. In this episode of The meez Podcast, host Josh Sharkey interviews Tim Ma, an accomplished chef, entrepreneur, and philanthropist. Washington D.C. based chef Tim Ma is the founder and CEO of Lucky Danger , the Culinary Director of Laoban Dumplings , co-founder of the nonprofit Chefs Stopping AAPI Hate , and a culinary consultant for several major projects across the US. In this episode, Tim tal...

#4. Chef, entrepreneur, activist and author Reem Assil details how she started restaurants, building culture, poker, parenting, and Arab hospitality. Reem Assil is the founder of Reem's California , an Arab Street food restaurant in the Bay Area, and the author of the recently published book, Arabiyya .  In the episode, Reem reveals that she got into poker during a transitional period in her...

#3. Mateo Kehler, CEO and co-founder of Jasper Hill Farm , a world-renowned cheese maker, discusses meaningful work and combating the commoditization of cheese making by reinvesting capital into rural communities. This conversation with Mateo is both inspiring and educational. Jasper Hill Farm is a shining example of how a deep vision and a commitment to meaningful work can create a lasting legacy...

#1. Chef Wylie Dufresne joins host Josh Sharkey for a fireside chat at the Tarrytown Estates outside New York City for the annual meez team summit. Chef Dufresne is a true pioneer and craftsman in the culinary world, having won James Beard Awards and Michelin stars, and his restaurant, wd~50, which was voted one of the 50 best in the world. In this interview, Chef Wylie discusses his struggles wit...

#2.  Chef Wylie Dufresne answers some not-so-quick-fire questions, the inspiration behind Stretch Pizza , and takes Q&A from the audience.   Chef Wylie reveals that stumbling upon a Breville pizza oven during the pandemic led to his obsession with pizza-making. His desire to understand the levers and variables involved in creating the perfect pizza dough became a source of stimulation and happ...

Welcome to the meez podcast, hosted by Josh Sharkey,  a chef, restaurant owner, and the founder and CEO of a recipe technology called meez. This podcast was born out of a fireside chat hosted with Chef Wylie Dufresne, one of the most talented and inspiring leaders in the food world. The talk was part of an annual team summit where the meez team got together to connect and strategize in-person. Eve...