Los Angeles, California
Adam Perry Lang is a chef, restaurateur, and a The New York Times best-selling cookbook author. After cooking at Le Cirque and Daniel in New York City and at Restaurant Guy Savoy in Paris, he turned his attention to barbecue. Perry Lang’s victories on the national competition circuit include Grand Champion honors at the World Pork Expo and first place for Pork Shoulder at Kansas City’s American Royal Invitational, “The World Series of BBQ.” He is the founder of Daisy May’s BBQ in New York City, co-founder with Jamie Oliver of Barbecoa in London, and meat maestro of Carnevino in Las Vegas.
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Built for the wild means containment within the chaos.