Bark is the critically acclaimed American fast casual restaurant from chef/owner Josh Sharkey. Opened in Brooklyn in 2009, the idea was simple: make American fast food better. By sourcing the best ingredients and producers, and treating them with the utmost integrity, we aim to provide you with an affordable and approachable dining experience with extraordinary taste.
Come taste our carefully-crafted menu, local beers, seasonal specials and ridiculously delicious milkshakes to see for yourself. We can’t wait to serve you!
Chef / Founder
Josh began his professional cooking career after graduating from Johnson and Wales University in 2001 with an apprenticeship in Norway under chef and Bocuse d’or winner Terje Ness at 2 Michelin starred Oro in Oslo.
Upon his return to NYC, Josh spent the next 8 years working under some of the best chef’s in America; Rick Moonen of Oceana, Floyd Cardoz of Tabla, David Bouley of Bouley, and most recent under his greatest mentor chef Gray Kunz of Cafe Gray.
Motivated by a lack of great food in a casual setting, Josh has made it his goal to change the perception of Fast Food in America. No longer do we have to settle for mass produced and processed food. By using all of the great cooking techniques he has learned over the years, as well as continuing relationships with the same great farmers he has worked with in the fine dining world, Josh hopes to show you how even the simplest of foods can be more wholesome, more transparent, and taste so much better!
Director of Operations
Derek has been cultivating his passion for food and cooking since he was a teenager after helping his family organize and prep for elaborate New York Giants tailgates and other family functions. After graduating from Syracuse University, Derek briefly worked in television production working on shows airing on the Food Network. With the desire to sharpen his kitchen talents and forge a career in the hospitality industry, Derek enrolled in the French Culinary Institute and graduated with distinction. Immediately after graduating, he began working at the critically acclaimed restaurant, Oceana, under Executive Chef Ben Pollinger, where he progressed through all of the stations of the kitchen in his two years working the line. He then worked under Executive Chef Dan Kluger, to help to open the award-winning ABC Kitchen with Jean Georges as part of the opening team of line-cooks.
After these incredible experiences and with the encouragement of his now mentor, Chef Dan Kluger, Derek began to pursue his long-held entrepreneurial ambitions and make the transition toward working within restaurant operations and business development. After a year and half of working for ‘wichcraft by Tom Colicchio in management, Derek found his way to BARK. Derek is grateful and excited to join Josh and to help elevate BARK to new heights.