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Adam Perry Lang’s resume includes the term “meat maestro,” and it’s not hard to see why. After graduating with distinction from the Culinary Institute of America, the personable chef worked in classical French restaurants before branching out to pursue his true passion: barbecue. Lang opened his first restaurant, Daisy May’s BBQ—a Southern-style rib joint in New York City—in 2003, and he is now in the process of opening a restaurant in Los Angeles. Despite his busy sche…