Adam Perry Lang graduated with distinction from the Culinary Institute of America and is a classically trained chef, having cooked at Daniel, Le Cirque, and Restaurant Guy Savoy.

Tossing his pursuit of stars for pursuit of flavor, Adam became a pioneer in urban barbecue and opened a “rib shack”, the nationally acclaimed Daisy May’s BBQ U.S.A in New York City. Adam also left the bright lights of New York City kitchens for the competition barbecue circuit and has taken the prizes of 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".

He also serves as meat maestro at Mario Batali’s Las Vegas Italian steakhouse, Carnevino, and is currently partnering with Jamie Oliver in Barbecoa, a restaurant and butchery, situated in the heart of the city a stone's throw from St. Paul’s Cathedral.