#82. In this episode of The meez Podcast, host Josh Sharkey is joined by Brian Stubbs, owner of Genuine Article Bookkeeping.

Brian Stubbs is a proud native of Oklahoma and studied Accounting at the University of Oklahoma, where he witnessed some very lucky football being played. Brian later moved to Austin. Brian worked in restaurants in a diverse number of roles and soon realized he could use his degree to significantly help restaurants thrive. Thus, Genuine Article was born.

In this episode, Josh and Brian discuss Brian's restaurant experience and how it influenced his passion for helping restaurants, Accounting and finance in relation to restaurants, and how Genuine Article plays a part in boosting restaurant profitability.

Where to find Brian Stubbs:

• Instagram
• LinkedIn

Where to find host Josh Sharkey:

• Instagram
• LinkedIn
• TikTok
• Twitter

In this episode, we cover:

(01:47): Brian's restaurant experience
(15:51): Accounting, finance, CPA taxes-- are they separated?
(27:58): Austin and it's dining population
(36:01): All about Genuine Article Bookkeeping
(56:06): Why EBITDA is so important
(1:04:52): Leveraging AI in Genuine Article
(1:12:06): Parting advice for businesses who want to be profitable

#81. In this episode of The meez Podcast, host Josh Sharkey is joined by Jonathan Benno, Culinary Director of Four Twenty Five, to explore Jonathan’s remarkable culinary journey. It all began in high school, where his passion for cooking sparked a path that took him from Hawaii to culinary school, where he mastered his craft.

With over 30 years of experience at some of the world's most renowned restaurants, including Per Se, Daniel, The French Laundry, and Gramercy Tavern, Jonathan shares the invaluable lesson he’s learned: attitude outweighs experience. He looks for humility and a hunger to learn in his team, recognizing that success in the culinary world requires patience, discipline, and sacrifice.

As a leader, Jonathan is committed to educating and challenging his team, fostering a collaborative environment where every voice is heard.

In this episode, Josh and Jonathan dive into his experience in high-pressure, elite kitchens, the inner workings of Four Twenty Five Park, and his enduring passion for Italian cuisine.

Where to find Chef Jonathan Benno:

• Instagram
• LinkedIn

Where to find host Josh Sharkey:

• Instagram
• LinkedIn
• TikTok
• Twitter

In this episode, we cover:

(01:47): Where Jonathan first learned how to cook
(04:58): How Jonathan learned how to deal with pressure from cooking at high-pressure restaurants
(13:27): Italian cooking, does it need finesse or not?
(19:12): Four Twenty Five Park
(23:32): What Jonathan is most excited about
(27:10): How Jonathan has changed in the last decade
(42:21): Family meal
(46:04): What makes Jonathan angry
(50:31): What is next for Jonathan

#80. In this episode of the meez Podcast, Josh Sharkey sits down with PJ Calapa, Executive Chef of Marea in NY and Beverly Hills. Chef PJ Calapa’s exposure to a broad range of cuisines and flavors began at an early age, having grown up in the Mexican border town of Brownsville, Texas. As a child, he joined his grandmother in the kitchen and later worked for his grandfather’s wholesale fish business. Calapa continued to nurture his culinary passion during undergraduate studies at Texas A&M University, when he worked on the hot line at Christopher’s World Grille. Calapa then moved to New York and enrolled at the Culinary Institute of America in Hyde Park. As a CIA graduate, Calapa worked with Josh at Bouley in Tribeca, Eleven Madison Park, and Nobu 57, where he started as a line cook and quickly rose through the ranks to become executive sous chef.

In 2010, Calapa joined the Altamarea Group to launch Ai Fiori, which earned three
stars from The New York Times, a Michelin star, and a 2013 Star Chefs Rising Star Chef Award. Calapa then opened as executive chef at Campagna at the Bedford Post Inn. In the summer of 2016, Calapa left the Altamarea Group to open two new projects of his own. In 2017, Calapa debuted his interpretation of an iconic New York tavern in Manhattan’s West Village, The Spaniard. Calapa then brought a taste of southern Italy to Manhattan’s Flatiron district with Scampi in the fall of 2020. His thoughtful menu showcased the culinary bounty of land and sea with dishes that highlighted the uninhibited vibrance of the region – delicately composed crudos, hand-made pastas, seasonal vegetables procured from the greenmarket and masterfully prepared items on the grill.

Rejoining Altamarea Group, Calapa continues his culinary journey as the Executive Chef of highly acclaimed Marea, helming the kitchen and menu development.

In this episode, Josh and PJ reminisce about memories from working at Bouley together as well as experience and lessons PJ gained throughout his career path. We also discuss PJ's health journey, his experience with fatherhood, and his current accomplishments at Marea.

Where to find Chef PJ Calapa:

• Instagram
• LinkedIn

Where to find host Josh Sharkey:

• Instagram
• LinkedIn
• TikTok
• Twitter

In this episode, we cover:

(03:18): Bouley memories
(06:10): PJ's Texas Roots
(12:35): What makes great pasta
(14:47): Bouley's career path
(34:16): The effects of COVID on PJ
(39:22): The story of The Spaniard
(44:25): PJ's health journey
(50:35): Marea
(1:02:15): What is next for PJ
(1:04:19): Message to young chefs