Featured Chef: Adam Perry Lang
At the age of 36, chef and restaurateur, Adam Perry Lang can proudly say he has proven himself in some of the greatest fine dining restaurants in the world and is now creating some of America’s best barbeque.
The New York native, focused early on developing his palate and fine-tuning his skill in some of Manhattan’s top rated French Restaurants: Le Cirque, Daniel and Chanterelle. He then took on France, at Three Star Michelin rated Restaurants, Guy Savoy and Marc Meneau. Described as Daniel Boulud’s protégé, Chef Perry Lang has earned the respect amongst an elite group of internationally recognized chefs.
With his foundation firmly in place, Perry Lang set off to make his mark in American cuisine: Barbecue and Steakhouse fare. His original style and innovative approach to these classic institutions revolutionized the way people experienced them. Internationally recognized food critic and best selling author, Jeffrey Steingarten, describes Adam’s own dry aged steaks as the “best in the city, if not the country”. British Chef Heston Blumenthal, of the number one rated restaurant in the world, The Fat Duck, chose Chef Perry Lang for his International BBC show, Perfection, where he features and describes Adam’s Dry Aged Steaks and process “the best in the world”.
Adam Perry Lang’s popular restaurants, Daisy May’s BBQ U.S.A. and Robert’s Steakhouse, have raised the industry standard.
Daisy May’s BBQ U.S.A., is described by Food & Wine Magazine as the “Height of Pit Cuisine”, and has been rated in the Zagat’s Survey, as New York City’s number one BBQ Restaurant for 2005 and 2006.
In addition, Saveur Magazine recently distinguished Chef Perry Lang as their #15 pick, in their annual Saveur 100: the best things to happen to food in 2006.
Aside from restaurant accolades, Chef Perry Lang competes nationally in barbecue competitions. He recently won Grand Champion honors at the World Pork Expo in Des Moines, Iowa and a First Place victory for his Pork Shoulder at the Kansas City American Royal a.k.a. “The World Series of BBQ”.
Adam Perry Lang has been featured on The Oprah Winfrey Show, The Food Network; Roker on the Road, Iron Chef America, What’s Hot, What’s Cool, Eat This with David Lieberman, BBQ with Bobby Flay; The Travel Channel; Epicurious; CNBC; Power Lunch; The Style Network; The Brini Maxwell Show; NY1, Eyewitness News, Fox and Friends, The Early Show, and The Today Show.
After graduating the University of Wisconsin – Madison in 1991 Perry Lang took to cooking as a profession. He attended and graduated from The Culinary Institute of America in 1993. Upon graduation, he was recognized and esteemed with the Gourmet Society’s prestigious Harold Solomon Award of Distinction, as well as given a scholarship grant from the Dannon Corporation, for recipe development.
Check out Daisy May’s