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Joshua Sharkey

@joshlsharkey

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Founder @getmeez & Host of The meez Podcast

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I’ve been asked to define this many times. So here it goes. This is why I do all these videos. Hoping to tell the stories of the food, families and work ethic that makes dinnertime so important.

An excerpt from my time with @joshlsharkey on the @getmeez podcast filmed in Little Italy @danicoristorante

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October being Italian-American heritage month this clip from @joshlsharkey ‘s @getmeez podcast gives a little “bite” to the real reason we celebrate.

From Italian > Immigrant > Italian-American > American.

The decades evolved the culture. It keeps evolving with @mariocarbone creating @carbonerestaurants and @angie.rito and @stacinelli creating @donangienyc

We sat down @danicoristorante to discuss.

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What a pleasure chatting with @joshlsharkey from @getmeez @the.meez.network @aurifybrands @johnzannisrigos about marketing in the 2026’

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The ROI of a podcast goes far beyond views and downloads.

On Digital Hospitality, @joshlsharkey of @getmeez explains why podcasting has become such an important way for the company to build relationships. It creates connectivity with customers, their customers, and the restaurant industry as a whole. But the real ROI? Trust over time.

Josh isn’t using the podcast to constantly sell meez. He’s using it to tell the stories of the people and ideas the company believes in. When you consistently tell your story and amplify the stories of others, people begin to understand what you stand for.

That’s an ROI that can’t always be measured immediately. “We’re not selling meez. We’re selling the stories that we all sort of live with.” #DigitalHospitality #meez #Podcasting

@calibbqmedia

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15 years being goofy and loving nature with you ❤️ photo cred to our very comedic dude who knows how to photobomb at just the right moment 🙌🏻🤌🏻

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As the opening of NUMEN approaches, I’ve been thinking about the journey that brought me here.

Recently, I came across a conversation between @joshlsharkey and @johniadler reflecting on my career. They spoke about my years cooking in some extraordinary kitchens from San Francisco to Spain and New York and about my time at Blue Hill, ADNY, Lespinasse and, eventually, back home in Puerto Rico.

But what stayed with me most wasn’t the list of restaurants.

It was hearing myself described as “a cook’s cook”someone who never stopped learning, who cared deeply about technique, who taught, asked questions, and remained curious.

John said that if a young cook asked him whom they should seek out to learn from, I would be at the top of his list.

Those words mean a great deal to me.

For more than 25 years, my career has been about learning: from great chefs, great products, farmers, fishermen, artisans, colleagues, and the young cooks who have worked beside me. Every kitchen has left something with me.

Now, all of those experiences come together in a new chapter.

NUMEN is not about reinventing who I am as a chef. It is about giving everything I have learned a new home—here in Puerto Rico.

One last comment…thank you Sylvain Portay

@discoverpuertorico #newchapter #cuevasnation #krugambassade #newrestaurant

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Einfache Perfektion. You can open ten restaurants in New York, but nothing beats a plate of Mama’s Knödel. After all these years, still the Boss in the Kitchen, Maria Glocker.

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Who speaks into your business? Who challenges you? You expects you to defy the odds? Three years ago I joined @hamptonfounders

I was placed in a group of strangers who turned into family.

What began as business relationships turned into moments of standing with each other in celebration, loss, and come back stories we’ll be telling our grandchildren one day.

We spent the weekend in Miami at @1hotel.southbeach and learned that business expansion is simply personal development in disguise.

Who do you turn to help grow your business?

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Service gets reviewed. The people running it don’t.
That changes here. Follow if you’ve ever worked a floor.
#hospitality #FOH #restaurantlife #serviceculture #dialogue

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In a recent conversation on the Meez podcast with @joshlsharkey, Chef Johnathan Adler, Vice President of Culinary at Blue Apron, described me as “one of the most underrated chefs,” highlighting the importance of technique, mentorship, and consistency.

“he’s just a technician, amazing teacher, explains things so well”.

“ I would still tell people to go move to Puerto Rico to work with him. But if he was working in the States and a young cook came to me and they said like, Hey, who should I seek out? He’d always be at the top of my list.”

As I move into my next chapter, that same foundation will guide what we build next.

More to come soon.

Gracias @johniadler for those words

https://www.getmeez.com/podcasts/quick-fire-with-johnathan-adler

Minuto 18:20

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Epic build day Croton! 🙏🏻🙏🏻🙏🏻🙏🏻🙌🏻🙌🏻🙌🏻🙌🏻
Hearts full &!pockets even more full of dirt🪲🌳🦋🪱🌱🪲💚

#crotononhudson #natureschool #schoolgarden #outdoorlearning #outdoorclassroom

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Weekend crew ready to roll 💚
There’s a busy weekend of garden work ahead before Spring Recess and we are SO ready to dig in! Follow our Stories to stay up to date. Link in bio to help us reach our goal or to sign up to donate materials/supplies! *Important reminder: volunteers must pre-register and fill out a form to be approved ahead of time to participate, there is no school building access available*

#schoolgarden #outdoorlearning #outdoorclassroom #community #crotononhudson

📸 @copperandtodphotography

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