Adam Perry Lang Biography

Baby back ribs and pulled pork are just a taste of Adam Perry Lang's repertoire. Adam's experience and expertise extends to barbecue and grilling in both the professional and home kitchens. After graduating with distinction from the Culinary Institute of America and working his way through the kitchens of top-rated French restaurants including Le Cirque and Daniel in New York City; and Restaurant Guy Savoy in France Adam left his pursuit of reviewer's stars to follow his passion for barbecue.
Realizing that New York City lacked a great rib shack Adam opened his first restaurant Daisy May's BBQ and became a pioneer in urban barbecue. Knowing that credibility in the barbecue world only comes from winning competitions Adam set off to make his mark. In his first year on the national barbecue circuit Adam won Grand Champion honors at the World Pork Expo and first place for his Pork Shoulder at the Kansas City American Royal a.k.a. The World Series of BBQ.
While working in barbecue Adam began avid study of beef and animal husbandry. His learnings led him to add meat maestro to his resume.

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