Bark is the chef driven and environmentally mindful American fast casual restaurant from chef/owner Joshua Sharkey. Opened in Brooklyn in 2009, the idea was simple: make American fast food better.
Chef / Founder
Josh spent the first 10 years of his professional life working in the fine dining restaurant world under some of the best chef’s in America and over seas. After graduating from Johnson and Wales University, he began an apprenticeship in Norway under chef and Bocuse d’or winner Terje Ness at 2 Michelin starred Oro in Oslo.
He then came to New York City where he worked under Chefs David Bouley, Floyd Cardoz, Rick Moonen, and his greatest mentor, chef Gray Kunz of Cafe Gray.
Motivated by a lack of really tasty food in a casual setting, Josh made it his goal to change the perception of Fast Food in America. He decided, the only way to do that was not to compromise quality in any part of the process. He uses the same great ingredients and techniques from time in the fine dining world, and accesses the same amazing local farmers and producers, to create an altogether new and exciting dining experience. Isn’t it great to finally feel good about eating fast food!
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.