#28. In this episode, we are joined by Dan Latham, an exceptional chef, charcuterie expert, and advocate for sustainable agriculture and animal welfare. Dan is not only a crucial part of Meez's origin story but also the founder of Culinary Guide Shop, a consulting firm aiding restaurants across the Southern region.

Dan's culinary journey took root in the kitchens of New York City, where he honed his skills under the mentorship of Mario Batali at Po. Later, he ventured into running Mario's salumi shop, known as Studio L'Agusto, nestled within the charming confines of Italian Wine Merchants in Union Square. It was here that Dan and our CEO, Josh Sharkey, first crossed paths, planting the seeds for meez's inception.

Dan's trajectory eventually led him back to his hometown of Oxford, Mississippi, where he embarked on his journey as a restaurateur and consultant. His remarkable achievements include James Beard award nominations and the esteemed title of Gourmet Mag's Best Restaurant in the South. Today, Dan is committed to assisting Southern restaurants in crafting sustainable, profitable menus while streamlining their operations.

In our engaging conversation, Dan and Josh Sharkey delve into the prevalent challenges faced by the restaurant industry, the intricacies of sustainable sourcing, and shed light on the current state of agriculture in the United States. Dan also generously shares his expertise on crafting exquisite salumi and passion for fly fishing.

Where to find Dan Latham: 

• Instagram
• LinkedIn

Where to find host Josh Sharkey:

• Instagram
• LinkedIn

In this episode, we cover:

(03:21) Dan's start in the metal business and his transition into food
(05:10) Dan's transition into culinary school 
(06:05) Dan's experience with The Food Network
(07:18) Dan and Mario's meeting leading to Dan's long relationship with Batali
(08:38) Dan's expertise in salami
(16:45) The difference in curing salts
(20:50) Dan's favorite salami cuts
(25:12) How the book, The Dorito Effect, inspired Latham
(28:00) Producers doing it well on an industrial scale
(32:43) Animal husbandry and sustainable farming
(44:48) Regenerative farming
(48:33) Dan's philosophy in restaurant consulting
(50:29) Common struggles restaurants are facing
(52:11) Fly fishing