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Brooklyn-born and trained in the kitchens of renowned French chefs Daniel Boulud and Guy Savoy, Adam Perry Lang, an unexpected barbecue expert, transformed traditional grilling, dry-aging, and smoking after winning his first competition on a dare 18 years ago. Graduating with distinction from the Culinary Institute of America, he left Michelin-star pursuits for a passion in Live Fire cooking. Perry Lang's journey includes opening Daisy May’s BBQ, winning national barbecue championships, and becoming a New York Times bestselling author. Applying French techniques to live fire cooking, he found success globally. In 2018, he opened APL Restaurant in Hollywood, emphasizing contemporary steakhouse dining. Despite challenges in 2022, Perry Lang embarked on pop-up collaborations across Los Angeles County, drawing crowds for his wood-fired culinary creations, characterized by spontaneity and creativity.
