Meet Chef Daniel Lubin
Chef Daniel Lubin has loved cooking since childhood — a spark that eventually led him to the world-renowned Ballymaloe Cookery School in Co. Cork, Ireland, where he graduated in 2018. With Michelin and Four Diamond training, he brings a rare blend of precision, warmth, and authenticity to every dish.
Rooted in a rustic, farm-to-table philosophy, his cooking celebrates organic produce, local farms, and seasonal flavors. Inspired by voices like Darina Allen, Rory O’Connell, Rachel Allen, Jacques Pépin, Julia Child, Michael Chiarello, Alice Waters, and Fuschia Dunlop, Daniel’s food reflects both classical technique and countryside simplicity.
Daniel is also an author and culinary educator. He wrote The Private Chef Playbook: Secrets to Building a Profitable Culinary Business and created the online training The How to Become a Private Chef Course – The Complete Business Blueprint, where he teaches aspiring chefs how to build thriving businesses of their own.
Today, he focuses on serving his local community as a private chef — preparing weekly meals, hosting intimate dinners, and creating food that feels honest, comforting, and deeply flavorful. His mission is simple: cook with integrity, honor great ingredients, and make people feel cared for through food.
Ballymaloe Cookery School, Co. Cork, Ireland 2018
Career Highlights
Over the years, I’ve been fortunate to cook in some of the most respected kitchens on both sides of the Atlantic. I was the first Head Chef ever hired by Lifetime Fitness, where I helped shape a new standard for fresh, chef-driven meals in a national brand setting. Before that, I served as Pitmaster at one of Texas’s top-ranked BBQ restaurants, helping the team earn a Michelin Bib Gourmand distinction — a rare honor in the barbecue world.
My culinary journey has taken me from the banquet kitchens of Omni’s Four-Diamond Resort, where precision and timing are everything, to Ireland’s world-famous Ballymaloe House, the birthplace of the modern farm-to-table movement. Along the way, I’ve trained under celebrated chefs including Darina Allen, Rory O’Connell, Rachel Allen, Harry Soo, and Michelin-starred Chef Takashi Miyazaki.
I’ve had the privilege of cooking for Texas Monthly’s BBQ Editor Daniel Vaughn, studying wine under Jancis Robinson, and judging at the American Royal World Series of Barbecue — the largest barbecue competition on the planet.
Each experience has shaped my approach to cooking: ingredient-driven, globally inspired, and always focused on flavor that connects people.
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