Daniel Lubin has been cooking since the age of 6 years old and his passion for food is contagious to anyone he meets. In 2017, he trained under one of America's leading BBQ competitors, Harry Soo of Slap Yo' Daddy BBQ. Daniel is also a Certified BBQ Judge for the Kansas City Barbecue Society; the world's largest sanctioning organization of BBQ competitions. Later in 2017, Daniel's passion for food opened the door for him to judge the world's largest BBQ competition, the 38th Annual World Series of BBQ at the American Royal.
In early 2018, Daniel moved to Shanagarry, County Cork, Ireland to train under three celebrity chefs: Darina Allen, Rory O'Connell and Rachel Allen at the world-renowned Ballymaloe Cookery School. Located on a 100 acre organic farm, Daniel gained a deep appreciation for using the highest quality ingredients from the farm, as well as from local artisan producers.
During his time in Ireland he cooked in various restaurants including Ireland's most famous restaurant, Ballymaloe House, which previously held a Michelin star. Daniel also cooked wood-fired gourmet pizzas for a weekly pop-up restaurant called Saturday Pizzas which has gained a huge cult following throughout Ireland. Daniel's education in Ireland extends further than the usual techniques and recipes taught in culinary school. Beyond knowing these esteemed techniques, he's professionally trained in butchery, cheese-making, sausage and charcuterie making, sour dough bread making, gluten-free cooking, fermentation, organic gardening, and he even had the chance to milk cows right on the farm! He has accumulated the best recipes for American, Italian, Mexican, Japanese, Mediterranean, Irish, Indian, and various African cuisines. Daniel's repertoire of hands on experience and knowledge of cuisines are really a rare quality in the food industry. His desire is to provide the most delicious tasting food possible, using the highest quality, locally sourced organic ingredients.