We’re revisiting one of the standout conversations from the meez Podcast archive. In this episode, Josh sits down with legendary chef Wylie Dufresne for a conversation on creativity, leadership, and the tension between making great art and building a sustainable business. It’s a conversation that remains just as relevant today, and one well worth bringing back for another listen.

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, was voted one of the 50 best in the world.

In this interview, Chef Wylie discusses his struggles with balancing art and commerce. He reflects that he did not regret choosing art over commerce but wishes he had worked more thoughtfully at finding a better balance.

As the conversation continues, Chef Wylie touches on the importance of timing in business. He discusses how he created a new paradigm of cooking when he opened wd~50 and how he developed a culture of creativity there, emphasizing how creativity cannot be taught, but it can be planned for and hunted for.

Dufresne's goal for wd~50 was to create a place where anyone interested in learning about cooking could continue to do so. With this philosophy, Dufresne created a restaurant that not only pushed culinary boundaries but also fostered a culture of learning and curiosity.


Links and resources 📌

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

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

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/

Follow Wylie on X: https://x.com/wyliedufresne

Follow Wylie on Instagram: @wyliedufresne

Timestamps:

(02:06) Chef Wylie’s background

(12:12) The intersection between art and commerce

(15:14) The importance of timing in business

(23:29) The origins of innovation

(26:02) When to filter ideas and establish boundaries

(28:18) The iconic wd~50 eggs benedict 

(29:39) When to stop iterating

(39:29) Baker’s percent versus standard percent

(44:23) Learning when to not buck and system

(49:35) How to maintain high standards among your team

(55:06) Picking the right people