#102.
In this episode, Josh sits down with Gavin Kaysen—the award-winning chef and founder of Soigné Hospitality Group in Minneapolis.

Gavin reflects on his upbringing, his mentors like Daniel Boulud and Thomas Keller, and how their examples—especially around discipline and curiosity—shaped not only his cooking but his approach to business and people.

Whether it’s developing young talent, opening new concepts, or coaching Team USA at the Bocuse d’Or, Gavin shares what drives him: a deep belief in hospitality, personal growth, and giving back.

Listeners get an inside look at the stories behind Kaysen’s renowned restaurants, including Spoon and Stable, Demi, and Mara, and the meaning behind names like Bellecour. Gavin also shares touching moments about his relationship with the late Paul Bocuse, including the story of why Bocuse flew the American flag in front of his restaurant.

Of course, it wouldn’t be a Gavin Kaysen conversation without a mention of spoons—yes, the ones he “borrows” from restaurants as mementos of meals that moved him.

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Visit Gavin: https://gavinkaysen.com/

Follow Gavin: @gavinkaysen

#101.
Josh sits down with chef Dan Kluger (Loring Place, Greywind) for a candid conversation about the evolving dynamics of professional kitchens, and what it really takes to lead with both creativity and clarity. Drawing from decades of experience at restaurants like Tabla, ABC Kitchen, and beyond, Dan shares hard-earned insights into how kitchen culture has shifted and why communication, structure, and empathy are more important than ever.

The discussion dives deep into the ways social media has changed the expectations of diners and chefs alike, and how modern culinary leadership requires a balance of precision, patience, and purpose. Dan reflects on lessons learned from mentors like Floyd Cardoz and Tom Colicchio, and how they influenced his approach to flavor, staffing, and staying grounded.

Josh and Dan also explore what it means to create systems that empower teams, how to manage emotional regulation in high-stress kitchens, and the pursuit of flow state—the elusive zone where creativity and execution align. They touch on rising food costs, the realities of running a business in today’s restaurant economy, and Dan’s experience writing a cookbook as a way to connect his personal journey with the broader culinary community.

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Visit Loring Place: https://www.loringplacenyc.com

Follow Dan: https://www.instagram.com/dan_kluger/?hl=en

#100.
In this episode, Josh sits down with acclaimed chef and pastry talent Shawn Gawle—owner of the newly opened restaurant, Camaraderie, in Houston.

Josh and Shawn delve into the complex dynamics of leadership in high-pressure kitchens, exploring how early culinary experiences influence career paths, the role of mentorship in professional growth, and the creative challenges of transitioning from savory cooking to pastry.

Throughout the conversation, Shawn shares what inspired him to build a restaurant culture rooted in respect, curiosity, and collaboration. He talks openly about moving beyond rigid hierarchies, empowering young cooks through mentorship, and fostering environments where creativity can thrive without fear.

The discussion also covers the often-overlooked side of restaurant operations, from teaching financial literacy and budgeting to promoting transparency and communication as tools for long-term sustainability.

Rounding out the episode, Josh and Shawn dive into the nuts and bolts of running a modern kitchen—how to balance seasonal menus with consistency, make thoughtful hiring decisions, and build small but mighty teams.

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Visit Camaraderie: https://www.camaraderiehtx.com

Follow Chad Brauze: @theshawngawle

#99.
In this episode, Josh sits down with Chad Brauze, Culinary Director at Sweetgreen, to unpack the complex world of culinary leadership in the fast-casual space. Chad shares fascinating insights into Sweetgreen's collaborative recipe development process—from initial concept ideation to rigorous testing and market launches. Listeners will get an exclusive glimpse into how culinary teams navigate the tension between boundless creativity and real-world operational constraints, with Chad revealing the surprising data-driven approach that shapes every delicious menu decision. Chad discusses the evolution of the innovative Ripple Fry and takes listeners behind the scenes of Sweetgreen's Infinite Kitchen experience, demonstrating how principles from fine dining can elevate fast-casual offerings. Josh and Chad examine the delicate balance between flavor profiles and economic considerations, highlighting how successful culinary leadership requires both artistic sensibility and business acumen.

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Visit Sweetgreen: https://www.sweetgreen.com

Follow Chad Brauze: @chadbrauze

#98.
Fred Castellucci, CEO of Castellucci Hospitality Group, joins Josh on The meez Podcast to share the extraordinary journey from his family’s modest beginnings to building one of the most celebrated restaurant groups in Atlanta.

In this episode, Fred opens up about growing up in his father’s restaurant, the devastating loss that led his family to start over in Georgia, and how those early challenges shaped his approach to leadership and hospitality. He shares lessons from turning around failing locations, building unique concepts like Iberian Pig and Mujo, and creating lasting impact in local dining scenes one guest at a time.

Josh dives into the world of restaurant entrepreneurship as Fred reveals how a delicate balance of passion, innovation, and family dynamics became the foundation of his success. He discusses how Japanese cultural influences transformed his culinary perspective, why guest satisfaction is the company’s most important KPI, and how creating memorable experiences is key to customer loyalty.

Fred also offers candid insight into the complexities of scaling operations without losing quality or identity. He shares practical strategies for leading through uncertainty—especially during the pandemic—and explains why decisive action, structured creativity, and honest feedback loops are essential to long-term growth.

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Visit Castellucci Hospitality Group: https://www.chgrestaurants.com/

Follow Fred: https://www.instagram.com/fredcast3/?hl=en

#97.
In this deep-dive episode, Josh sits down with Alex Sambvani to explore how AI is revolutionizing customer experiences in the restaurant industry. Alex shares valuable insights from his work at Slang and draws parallels to his time at Spotify, highlighting how personalization drives engagement across different sectors. They delve into the distinction between conversational and agentic AI, with Alex dispelling common misconceptions while emphasizing that well-implemented AI enhances rather than replaces human connection in hospitality settings.

Josh and Alex move from theoretical to practical as they explore how AI integration with restaurant systems can leverage data to personalize guest experiences, streamline operations, and ultimately drive business growth. Alex's enthusiasm for natural voice interactions and conversational design reveals a future where technology transparently serves both businesses and customers, creating seamless experiences that feel intuitive rather than intrusive.

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Visit Slang: https://try.slang.ai/

Visit Alex: https://www.linkedin.com/in/alexsambvani

#96.
This week on The meez Podcast, host Josh Sharkey sits down with Rachael Nemeth, CEO and co-founder of Opus, for a candid and insightful conversation that challenges outdated ideas about restaurant training and explores what truly drives team performance, profitability, and sustainable business growth.

Drawing on her early experiences in bakeries, fine dining, and building an ESL training tool for restaurants, Rachael shares how these foundations led to Opus’s broader mission: empowering the deskless workforce through goal-based, interactive, and micro-training. She argues that the traditional “train everything upfront” model is not only inefficient, but actively harms productivity and retention.

Instead, she advocates for contextual, real-time learning that evolves alongside your business, focusing on skill application, behavior change, and coaching over memorization.

Throughout the episode, Josh and Rachael explore how great training starts with clear goals and ends with measurable outcomes, emphasizing the importance of content that mimics familiar formats like social media to boost engagement.

They unpack the psychology of goal setting and knowledge retention, the value of tools like AI, Loom, video, and Scribe, and why perfection in training content can often be the enemy of progress.

Links and resources 📌

Visit meez: https://www.getmeez.com
Follow meez on Instagram: https://www.instagram.com/getmeez
Follow Josh on instagram: @joshlsharkey
Visit Opus: https://www.opus.so/
Visit Rachael: https://www.linkedin.com/in/rachael-nemeth

#95.

In this episode of The meez Podcast, Josh Sharkey sits down with Ben Pryor, a former restaurant operator turned tech leader at Fourtop, to explore the real-world impact of AI in the hospitality industry—and why it should empower teams, not replace them.

With more than 30 years of experience running restaurants like Noodles & Co., Brinker, and Dewey’s, Ben brings a sharp operator-first perspective to restaurant innovation. He unpacks his concept of “augmented intuition”—a rebrand of AI that’s rooted in support and empowerment rather than substitution—and shares how technology can be used to enhance human decision-making across teams. From simple tools like Expensify to AI-powered note-taking apps, he breaks down the systems that have helped streamline his own day-to-day work.

Josh and Ben also dig into the intersection of technology and hospitality, talking through why investing in people and processes is still critical, the role of friction in the guest experience, and the operational challenges restaurants face when integrating new tech. They explore the importance of service in shaping memorable dining experiences, what scalable leadership really looks like, and how restaurant teams can take ownership of their internal systems and data.

This conversation is a must-listen for anyone thinking critically about the future of hospitality—whether you're navigating AI tools, building smoother workflows, or trying to create a seamless experience for both staff and guests.

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Visit Ben: https://www.fourtop.ai/