We’re revisiting Part Two of Josh’s conversation with legendary chef Wylie Dufresne, continuing their fireside chat from the annual meez team summit at the Tarrytown Estates outside New York City. After exploring the story and philosophy behind wd~50 in Part One, Wylie tackles some not-so-quick-fire questions, shares the unexpected inspiration behind Stretch Pizza, and takes questions from the audience.

Chef Wylie reveals how stumbling upon a Breville pizza oven during the pandemic sparked an obsession with pizza-making. His desire to understand every lever and variable behind the perfect dough became a source of stimulation and happiness during a difficult period and ultimately helped inspire the opening of Stretch Pizza.

The conversation also explores the difference between copying a recipe and truly mastering a craft. Wylie explains why great cooking comes from years of practice and repetition, the importance of seeking honest feedback, and learning to recognize when a dish is truly balanced. It’s a thoughtful continuation of Part One and a look at how curiosity keeps chefs and creators learning, experimenting, and pushing their work forward.

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:

(2:13) Lightning round 

(7:15) Why American cheese is so good

(11:37) Funny moments at wd~50

(18:00) Du’s Donuts flavor hits and misses

(19:16) Why pizza saved Wylie 

(24:35) How to identify talent

(26:37) When it’s time to stop iterating

(28:17) Is imitation really the greatest form of flattery

(31:00 ) What wd~50 was all about

(32:50) When to take a pause on ideation

(35:41) Innovating on equipment and ingredients