JRE 1469 · May 5, 2020

Adam Perry Lang

businessfood & drinkphilosophy

Who is Adam Perry Lang?

Adam Perry Lang is a chef, restaurateur and cookbook author. He is the owner of APL restaurant in Hollywood, CA.

Topics and Timestamps

01Adam Perry Lang discusses his journey from humble beginnings to becoming a renowned chef and restaurateur
02The philosophy behind his restaurant APL in Hollywood and his approach to fine dining
03His techniques for grilling and barbecue, which became a signature part of his cooking style
04How he built relationships with other chefs and mentors early in his career
05The challenges of running a high-end restaurant in Los Angeles and maintaining quality
06His cookbook projects and how he translates restaurant cooking to home kitchens
▶Adam Perry Lang discusses his early path into cooking0:05:00
▶Discussion of APL restaurant and his culinary philosophy0:15:30
▶Deep dive into grilling and barbecue techniques0:35:00
▶Stories about mentors and building relationships in the culinary world0:52:15
▶Adam explains his approach to cookbook writing and home cooking1:10:00

The Show

Joe sits down with Adam Perry Lang, one of the most respected chefs in Los Angeles, to talk about his path to the top of the culinary world. Adam's story is interesting because he didn't come from money or a famous culinary family. He basically clawed his way up through hard work, mentorship, and an obsessive attention to detail that's become his trademark.

The conversation covers how Adam got into cooking and what drove him to open APL restaurant in Hollywood. He talks about the restaurant scene in LA, how it's evolved, and what it takes to maintain a high-end establishment when everyone's always chasing the next trend. Adam's pretty philosophical about cooking. It's not just about making food taste good. It's about understanding ingredients at a deep level, respecting your suppliers, and creating an experience that justifies what people are paying.

One of the most interesting parts is when they get into his grilling and barbecue techniques. This became a real focus for Adam and basically set him apart from a lot of other chefs working in fine dining. He explains his methodology and why he's passionate about this particular approach to cooking. Joe's clearly impressed by the depth of knowledge here.

Adam also gets into the relationship side of the restaurant business. He talks about mentors who helped him along the way and how important it is to build genuine relationships with other chefs, suppliers, and staff. That collaborative spirit seems to be a big part of his philosophy. They also discuss his cookbook work and how he thinks about translating what works in a restaurant kitchen to what home cooks can actually pull off in their own spaces. It's not about dumbing things down, but about being realistic about constraints and expectations.