Chef Daniel Lubin is passionate about food. He cares deeply about where ingredients come from and how they are grown. Daniel's repertoire of hands on experience and knowledge of cuisines are really a rare quality in the food industry. In 2018 he moved to Shanagarry, County Cork, Ireland to train under three celebrity chefs: Darina Allen, Rory O'Connell and Rachel Allen at the 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.

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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 baking, gluten-free cooking, fermentation, preserving, organic gardening, and he even had the chance to milk cows right on the farm! 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 hand-crafted wood-fired gourmet pizzas for a weekly pop-up restaurant called Saturday Pizzas which has gained a huge following throughout Ireland. Daniel Lubin graduated the prestigious course at Ballymaloe Cookery School with certificates in Food, Wine and Hygiene.

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Immediately after graduating from culinary school Daniel went on to work in the banquet kitchens of a 4 diamond luxury resort, followed by a well-known restaurant chain specializing in pan-Asian cuisine. He has accumulated the best recipes for American, Irish, French, Italian, Mexican, Chinese, Thai, Indian, Japanese, Mediterranean, and various North African cuisines just to name a few. Daniel's repertoire of hands on experience and knowledge of cuisines are really a rare quality in the food industry.

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Chef Daniel is also very passionate about traditional American BBQ. He and his wife own Lubin Barbeque, a retail business selling BBQ rubs and sauces made specially from Chef Daniel's top secret recipes. Daniel is also a Certified BBQ Judge for the Kansas City Barbecue Society; the world's largest sanctioning organization of BBQ competitions. Daniel's passion for food opened the door for him to judge the world's largest BBQ competition, the Annual World Series of BBQ at the American Royal, along with various other BBQ competitions in the United States. In pursuit of BBQ mastery, Chef Daniel also trained under celebrity pitmaster Harry Soo of Slap Yo’ Daddy BBQ where he learned the ins and outs of hand-crafting competition style BBQ.

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In pursuit of operating his own culinary business for private clients, Daniel trained as a personal chef with the American Personal and Private Chef Association. Daniel now lives in North County San Diego, California, where he is certified by the Department of Environmental Health as a food manager to provide clean, safe, and healthy meals privately in the homes of his clients.