The chef has stepped down as a director of Barby Ltd, the company set up to oversee the project, to concentrate on his existing ventures and new opportunities, however, he remains a shareholder.
A spokesperson for Barbecoa told BigHospitality's sister publication M&C Report: “After a very successful first year, the Barbecoa kitchen is strong enough to allow Adam to focus his talents on his other interests although Adam remains part of the Barbecoa family. Adam is still involved with the business as a shareholder.”
The restaurant in St Paul’s is based on the food served in Perry-Lang’s Daisy May’s BBQ in New York where pork or beef is cooked inside a hot fire pit. The site, which was refurbished in April 2011, six months after opening, recently launched a take out option.
Perry-Lang, a New Yorker and Culinary Institute of America graduate, learnt his trade at a trio of New York’s best French restaurants: Le Cirque, Restaurant Daniel, and Chanterelle before heading to France to work with Guy Savoy.
It was as a private chef on a New Mexico ranch, that he learnt his barbecue skills and he went on to launch Daisy May’s BBQ in Manhattan.
It is thought that Oliver is also looking at the possibility of rolling out Barbecoa into key cities around the world.
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