Josh Sharkey (founder of meez & former NYC chef-owner)

[** New episodes of ATTC are now available in video! You can watch on Spotify , or YouTube . Or you can just keep on listening in all the same places you usually do. **] Before founding meez, the recipe operating system for hospitality professionals , Josh Sharkey was a NYC chef who came up in the legendary kitchens of such OGs as Rick Moonen, and the late David Bouley, Floyd Cardoz (Tabla), and Gray Kunz (Lespinasse). He also owned and operated Bark, a multi-unit artisanal hot dog concept in Manhattan and Brooklyn. In this conversation, Josh--also an old friend of Andrew's--discusses his culinary evolution and gradual and successful shift to entrepreneurism. Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals. And thanks to S.Pellegrino for their longstanding support of the pod. Episode host/producer/editor/mixer: Andrew Friedman Producer: Roderick Alleyne Videographer: Victor Michael Thelian THINGS YOU SHOULD KNOW: Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish. We'd love if you followed us on Instagram . Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch. For Andrew's writing, dining, and personal adventures, follow along at his personal feed . Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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Josh Sharkey (founder of meez & former NYC chef-owner) is an episode from Andrew Talks to Chefs by Table 12 Productions, Inc..

This episode is 01:15:09 long.

This episode was published on Mar 24, 2026.

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