OUR CHEF AND ARTISAN BUTCHER NETWORK

Revered professionals in pursuit of excellence

WHAT ARE THE PROS SAYING?

Let’s listen to them

Every business is different, but for any food business to be successful, the key is providing quality product offering and excellent service to customers in a consistent manner.

Successful chefs, restaurant operators, butchers and food retailers might have different concepts as well as focal products, but when it comes to dry aging, quality, consistency, and safety is what they expect and what helps them stand out from the crowd.

At DRYAGER, we happen to work with some of the best professionals in their respective fields. Here is an overview of some of them, and a glimpse of who they are and what DRYAGER brings to their respective businesses.

Alvin Cailan - Los Angeles, CA
Head Chef & Butcher
Amboy Quality Meats & Delicious Burgers
Focal products: Specialty Burgers

A PIECE OF CONSISTENCY

At Amboy Quality Meats, the DRYAGER has become a focal point, a must-have, a need purely because in this world of inconsistencies. The one thing we do know is that if we put a piece of beef into our DRYAGER, in 21 days to 60 days, we'll always have consistently great steaks, briskets, dry aged beef.

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Tim Hollingsworth, Los Angeles, CA
Executive Chef & Owner
Otium Restaurant
Focal products: Beef

DEVELOPING THE ULTIMATE RECEIPE

The features that I really value about the DRYAGER are a few actually: One would be just the consistency that you are getting from the DRYAGER.
It's very consistent. And that goes in hand with the consistency on how the machine operates... you are able to set the temperature, you're able to set the humidity and you are in a controlled environment... It's really contained, and I think that helps develop the ultimate recipe you want to use.

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Tim Hollingsworth, Los Angeles, CA
Executive Chef & Owner
Otium Restaurant
Focal products: Beef

DEVELOPING THE ULTIMATE RECEIPE

The features that I really value about the DRYAGER are a few actually: One would be just the consistency that you are getting from the DRYAGER. It's very consistent. And that goes in hand with the consistency on how the machine operates... you are able to set the temperature, you're able to set the humidity and you are in a controlled environment... It's really contained, and I think that helps develop the ultimate recipe you want to use.

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Jeremy Umansky, Cleveland, OH
Executive Chef & Owner
Larder Delicatessen and Bakery
Focal products: Charcuterie

PIECE OF MIND

One of the features I really like about the DRYAGER is how clean and safe it is. When you do make charcuterie, you have a lot of safety concerns and being able to dry your charcuterie in an environment where you don't have those concerns, and you know, the various pathogens that can get into your charcuterie are being eliminated, that really gives a great piece of mind, and that in itself is solely worth the price of the unit.

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David Schlosser, Los Angeles, CA
Executive Chef & Owner
Shibumi Restaurant
Focal products: Seafood
1 Michelin Star 2022

PERFECT FOR OUR SEAFOOD

We at Shibumi have been very pleased with our DryAger. We have been drying and aging seafood for years. Since the DryAger has made it to Shibumi, we have had greater consistency and control over what we do.

David Schlosser, Los Angeles, CA
Executive Chef & Owner
Shibumi Restaurant
Focal products: Seafood
1 Michelin Star 2022

PERFECT FOR OUR SEAFOOD

Kevin Meehan, Los Angeles, CA
Executive Chef & Owner
Kali Restaurant
Focal products: Duck
1 Michelin Star 2022

GET THE MAXIMUM FLAVOR

I really enjoy Dry Ager. It is super versatile and allows us to age our fish or duck to perfection. At Kali, we pride ourselves on sourcing the best ingredients and this tool allows us to enhance the product for maximum flavor.

Liwei Liao, Los Angeles, CA
Chef / Owner
The Joint
Focal product: Fish

VERY RELIABLE UNITS

When I first started dry aging fish, we were utilizing our own fridges and I was on the market looking for a professional unit where I could actually control all the aspects of the conditions I age my fish in.

Temperature is very critical, relative humidity is very critical, UV is very critical. These units have all these 3 conditions within my control... The DRYAGER Units are very reliable; I've used them for just over two years and I've never had any issues with them. I utilize these guys for my most expensive fish, and all my long term aging because they are very stable and very reliable.

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Liwei Liao, Los Angeles, CA
Chef / Owner
The Joint
Focal product: Fish

VERY RELIABLE UNITS

When I first started dry aging fish, we were utilizing our own fridges and I was on the market looking for a professional unit where I could actually control all the aspects of the conditions I age my fish in.

Temperature is very critical, relative humidity is very critical, UV is very critical. These units have all these 3 conditions within my control... The DRYAGER Units are very reliable; I've used them for just over two years and I've never had any issues with them.
I utilize these guys for my most expensive fish, and all my long term aging because they are very stable and very reliable.

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Mary Heffernan, Five Marys Farm - Fort Jones, CA
Rancher entrepreneur
Focal products: Black Angus cattle

WE LOVE TO USE OUR DRYAGER UNIT

The quality of meat, where the cut comes from on the animal, and what cooking method you choose all play a part in the tenderness of the meat. DRYAGER devices makes an awesome in-home or commercial unit that allows anyone to dry-age meat right in their home in a way that makes storing and aging beef feasible and safe.

All of our meat we sell at Five Marys already benefits from a dry-age „on the rail“ immediately after harvest for 21-28 days.
But we love to use our DRYAGER unit at home to experiment with even further aging and tasting the differences in certain cuts over others. The more clean, white fat in a cut, the better the dry-aging process works and the better the FLAVOR!

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Rob Levitt - Chicago, IL
Head Butcher & Chef Publican Quality Meats Focal products: Beef, Pork, Lamb

THE STUNNING LOOK OF THE CABINETS

At publican quality meats, we take great care to source the best local meats available to us. Working with the DRYAGER cabinet gives me the piece of mind that our meats are being Dry Aged properly. It‘s fun to see the aging process and the stunning look of the cabinets has become a focal point of our butcher counter.

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Rob Levitt - Chicago, IL
Head Butcher & Chef
Publican Quality Meats
Focal products: Beef, Pork, Lamb

THE STUNNING LOOK OF THE CABINETS

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Heather Thomason - Philadelphia, PA
Primal Supply Meats
Focal products: Beef

SOME OF THE BEST I‘VE EVER TASTED

I am very happy with the initial results of aging our beef in the DRYAGER cabinets. The control and consistency is remarkable, and beyond the increased tenderness I expect to achieve in this process, I found the dry-aged beef fat to be clean, yet complex in flavor - some of the best I‘ve ever tasted.

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Shola Olunloyo, Studio Kitchen - Philadelphia, PA
Chef & Culinary Consultant Focal products: Vegetables, charcuterie, fish and meats

EFFECTIVE & ACCURATE TECHNICAL SOLUTION

The DRYAGER cabinet is the single most cost effective and accurate technical solution to in-house dry aging in small restaurants, Butcher shops and other non industrial production Dry Aging operations. From an independent operator’s perspective, the benefits are complete control of your aging and curing processes along with a completely justified return on investment in comparison to the cost of sourcing dry aged meats. Clever chefs also have the opportunity of using the DRYAGER cabinet’s precise moisture removal function as an application for various items in modern culinary processes.

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Shola Olunloyo, Studio Kitchen - Philadelphia, PA
Chef & Culinary Consultant
Focal products: Vegetables, charcuterie, fish and meats

EFFECTIVE & ACCURATE TECHNICAL SOLUTION

The DRYAGER cabinet is the single most cost effective and accurate technical solution to in-house dry aging in small restaurants, Butcher shops and other non industrial production Dry Aging operations. From an independent operator’s perspective, the benefits are complete control of your aging and curing processes along with a completely justified return on investment in comparison to the cost of sourcing dry aged meats.

Clever chefs also have the opportunity of using the DRYAGER cabinet’s precise moisture removal function as an application for various items in modern culinary processes.

SEE VIDEO

Josh Niland, Saint Peter - Sydney, Australia
Fish monger, chef and author
Focal products: Fish

ALLOWS US TO HAVE GREAT SUCCESS

The DRYAGER cabinets have proven to be an exceptional inclusion to our dry aged fish program we have at Fish Butchery. What has been most exciting for us is the use of the open shelving within both cabinets for dry ageing flounder, flathead & small mackerel. It allows these small fish to be well ventilated & the controls of the cabinet allows us to have great success conditioning the texture internally whilst improving the skin as well. The results we have seen over the past months are extraordinary and as we continue to work with DRY AGER we hope to see even greater outcomes for fish.

Rich Rosendale, Rosendale Collective - Leesburg, VA
Certified Master Chef Focal products: Beef

YOU CAN’T GO WRONG WITH DRYAGER UNITS

For the ultimate precision and elevated craftsmanship, you can’t go wrong with DRYAGER units. It is a staple at the Rosendale Collective Culinary Lab and Roots 657 for aging locally-sourced meats and this powerful technology has made all the difference. From a company also built on combining innovation and cutting- edge technology with classic techniques, we admire the art these machines have given to the world of dry aging.

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Rich Rosendale, Rosendale Collective - Leesburg, VA
Certified Master Chef
Focal products: Beef

YOU CAN’T GO WRONG WITH DRYAGER UNITS

For the ultimate precision and elevated craftsmanship, you can’t go wrong with DRYAGER units. It is a staple at the Rosendale Collective Culinary Lab and Roots 657 for aging locally-sourced meats and this powerful technology has made all the difference.

From a company also built on combining innovation and cutting- edge technology with classic techniques, we admire the art these machines have given to the world of dry aging.

Marcos Campos, Porto Chicago - Chicago, IL
Partner & Executive Chef
Focal products: Fish

IT HELPS PEOPLE SEE THE QUALITY

The DRYAGER device is perfect for our restaurant, especially because it is normally used for meat, beef, pork, but in our case, at Porto, we dry age seafood and fish that we bring directly from Spain. Especially when working with fish and dry aging fish, it is really, really important how clean these machines are; you will get more weight and yield than would get with any other dry aging system.

To have a beautiful piece, like the DRYAGER unit, that showcases what we do … people want to see the product inside, know the story behind it and see how we work with it. The DRYAGER cabinet is pushing us more and more because it helps people see the quality of the product we serve.

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AWARDS FOR DRYAGER

SUPERIOR QUALITY RECOGNIZED WITH MANY PRESTIGIOUS PRODUCT AWARDS