Josh hails from Northern Virginia originally, and graduated from Johnson & Wales University with a Culinary Arts Degree. He spent his early years honing his skills as a cook in New York and abroad, working in kitchens in Norway, Spain, Italy, and Mexico learning great techniques, flavors, and most importantly work ethic.
Before opening Bark, Josh worked in New York City under Chefs David Bouley, Floyd Cardoz, Rick Moonen, and his greatest mentor, chef Gray Kunz. It was with Chef Gray that Josh began to learn the essential importance of seasoning and balance; that almost anything can taste amazing with the right balance of salt, sweetness, acid, and heat.
His philosophy is any great restaurant is the sum of it’s parts. Every aspect should be nurtured with the same level of care and attention to detail; from the meat that’s butchered to the music you hear while you eat. From great vendor relationships and a happy staff, to just the right amount of foam in your beer!
Derek Shriftman, director of operations
Derek is a New York native and a graduate of Syracuse University and the French Culinary Institute. Derek briefly worked in television production at the Food Network before working under Chefs Ben Pollinger and Dan Kluger.
After these incredible experiences and with the encouragement of his now mentor, Chef Dan Kluger, Derek began to pursue his entrepreneurial ambitions starting a spice company focusing on indigenous Australian products. He also began working within restaurant operations and business development for Tom Colicchio’s Wichcraft, running one of their busiest operations.
Derek and Josh were connected through their mutual friend Chef Dan Kluger and after several months of getting to know each other, Derek accepted a position with Bark. He handles a little of everything at Bark and is an integral part of the growth of the business.
Crystal Barrera, manager – Park Slope
Crystal is our resident nerd who switched coasts when making the move from LA to NYC. She was raised around a handful of family run businesses, though her service experience started with a love of coffee and socializing with guests who’d come in just to see her. After a stint in retail and working several Black Fridays, she stumbled into a love of the culinary world through positions at ‘wichcraft and Paulaner before finding a home at Bark.
Ainka Scott-Antoine, manager – Park Slope
Ainka Scott-Antoine was born on the Caribbean island of St.Vincent. Before recently arriving to NYC, Ainka taught social sciences for over 14 years on various islands in the Carribbean. She likes to run a tight ship, and treats all of her crew with love, fairness, and a little island swagger. In her free time she explores New York with her active 3 year old and her husband
Anna Z. Barrios-Horiike, culinary director
Born and raised in the Philippines, Anna grew up in a family that loves good food. She left Manila to study at the Culinary Institute of America in Hyde Park, New York. After graduating, she trained under Chefs Charlie Palmer and Gabriel Kreuther, as well as having worked in the kitchens of Eleven Madison Park and Nobu 57. Following a stint in Executive Corporate Dining, she was very fortunate to be a part of the French Culinary Institute as a Chef Instructor. She enjoys being a homebody with her husband Rick, and can spend countless hours being entertained by her Bull Terrier, Deck