Meet Chef Daniel Lubin
Chef Daniel Lubin has loved cooking since childhood — a passion that led him to graduate from the world-renowned Ballymaloe Cookery School in Co. Cork, Ireland in 2018. With Michelin and Four Diamond training, Daniel brings a rare blend of precision, warmth, and authenticity to every dish he creates.
Rooted in a rustic, farm-to-table philosophy, his cooking celebrates organic ingredients, local farms, and seasonal flavors. Influenced by chefs 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.
Today, Daniel focuses on serving his local community as a private chef. Whether preparing weekly meals or hosting intimate dinners, his goal is simple — to create food that feels honest, comforting, and deeply flavorful, using the very best ingredients he can find.
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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