OUR CHEF AND ARTISAN BUTCHER NETWORK
Revered professionals in pursuit of excellence
WHAT ARE THE PROS SAYING?
Let’s listen to them
Every food business is unique — but delivering high-quality products and consistently excellent service is the foundation of lasting success.
Top chefs, restaurant owners, butchers, and specialty food retailers may focus on different concepts and products, but when it comes to dry aging, they all demand the same essentials: quality, consistency, and safety.
At DRYAGER, we’re proud to partner with some of the most respected professionals in the industry. Here’s a look at who they are, how they work, and how DRYAGER supports their pursuit of excellence.
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 cabinet has become an essential centerpiece — not just a tool, but a necessity. In a world full of variables, there’s one constant we can count on: when we place a cut of beef in our DRYAGER unit, we know that after 21 to 60 days, we’ll end up with consistently outstanding steaks, briskets, and 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.
Tim Hollingsworth, Los Angeles, CA
Executive Chef & Owner
Otium Restaurant
Focal products: Beef
DEVELOPING THE ULTIMATE RECEIPE
What I truly appreciate about the DRYAGER cabinet are several key aspects — most of all, its remarkable consistency. The unit delivers reliable performance every time. You can precisely control temperature and humidity, creating a stable, enclosed environment. That level of control is essential for developing and refining the perfect dry aging process or recipe.
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Jeremy Umansky, Cleveland, OH
Executive Chef & Owner
Larder Delicatessen and Bakery
Focal products: Charcuterie
PIECE OF MIND
One thing I truly value about the DRYAGER device is its cleanliness and built-in safety. When making charcuterie, there are always risks to consider — but knowing that you're drying in a controlled environment where harmful pathogens are actively kept in check brings real peace of mind. That level of safety alone makes the unit absolutely worth the investment.
SEE VIDEODavid Schlosser, Los Angeles, CA
Executive Chef & Owner
Shibumi Restaurant
Focal products: Seafood
1 Michelin Star 2022
PERFECT FOR OUR SEAFOOD
At Shibumi, we’ve been extremely satisfied with our DRYAGER cabinet. We’ve worked with dry aged seafood for years, but since introducing the DRYAGER into our kitchen, we’ve experienced a noticeable boost in both consistency and control throughout the entire process.
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.
Kevin Meehan, Los Angeles, CA
Executive Chef & Owner
Kali Restaurant
Focal products: Duck
1 Michelin Star 2022
GET THE MAXIMUM FLAVOR
I’m a big fan of the Dry Ager — it’s incredibly versatile and gives us the ability to age everything from fish to duck with precision. At Kali, we’re committed to using only the highest quality ingredients, and the Dry Ager helps us elevate those ingredients even further to achieve exceptional flavour.
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.
Liwei Liao, Los Angeles, CA
Chef / Owner
The Joint
Focal product: Fish
VERY RELIABLE UNITS
When I began dry aging fish, I initially used standard fridges — but I quickly realized I needed a professional solution that offered full control over the aging environment.
With the DRYAGER units, I can precisely manage temperature, humidity, and UV exposure — all critical factors when working with high-end seafood. I’ve been using them for over two years now, and they’ve proven to be incredibly stable and dependable. That’s why I trust them for my most valuable fish and all long-term aging projects.
Mary Heffernan, Five Marys Farm - Fort Jones, CA
Rancher entrepreneur
Focal products: Black Angus cattle
WE LOVE TO USE OUR DRYAGER UNIT
Meat quality, the specific cut, and how you cook it — all of these factors influence tenderness. DRYAGER offers an outstanding solution for both home and commercial use, making it easy and safe to dry age meat in your own space.
At Five Marys, our beef already benefits from an initial dry aging “on the rail” for 21–28 days right after harvest. But we love using the DRYAGER at home to go even further — exploring extended aging and comparing how different cuts evolve in flavour. Cuts with clean, white fat always perform best, delivering deeper taste and even better dry aging results.
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.
SEE VIDEORob 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’re deeply committed to sourcing the highest-quality local meats. Using the DRYAGER cabinet gives me complete confidence that our dry aging process is precise and reliable. It’s also exciting to watch the transformation as the meat matures — and the cabinet itself has become a real showpiece at our butcher counter.
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Heather Thomason - Philadelphia, PA
Primal Supply Meats
Focal products: Beef
SOME OF THE BEST I‘VE EVER TASTED
I'm extremely pleased with the early results of aging our beef in the DRYAGER cabinets. The level of control and consistency is impressive. Beyond the expected improvement in tenderness, I was especially struck by the flavour of the dry-aged fat — clean, nuanced, and among the best I’ve ever experienced.
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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 VIDEOShola Olunloyo, Studio Kitchen - Philadelphia, PA
Chef & Culinary Consultant
Focal products: Vegetables, charcuterie, fish and meats
EFFECTIVE & ACCURATE TECHNICAL SOLUTION
For small restaurants, butcher shops, and other non-industrial dry aging setups, the DRYAGER cabinet is hands down the most cost-effective and precise solution for in-house dry aging. As an independent operator, you benefit from full control over both aging and curing — and the return on investment easily outweighs the ongoing cost of purchasing pre-aged meats.
Forward-thinking chefs are also making use of the DRYAGER’s highly accurate moisture control system to support a variety of modern culinary applications beyond traditional dry aging.
Josh Niland, Saint Peter - Sydney, Australia
Fish monger, chef and author
Focal products: Fish
ALLOWS US TO HAVE GREAT SUCCESS
The DRYAGER cabinets have been an outstanding addition to our dry aged fish program at Fish Butchery. What we’ve found particularly exciting is the ability to use open shelving for aging smaller fish like flounder, flathead, and mackerel. This setup provides excellent airflow and, combined with the cabinet’s precise controls, allows us to fine-tune the internal texture while enhancing the skin quality. The results so far have been remarkable — and as we continue working with DRYAGER, we’re looking forward to pushing the boundaries of fish aging even further.
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.
SEE PICTURESRich Rosendale, Rosendale Collective - Leesburg, VA
Certified Master Chef
Focal products: Beef
YOU CAN’T GO WRONG WITH DRYAGER UNITS
For unmatched precision and refined craftsmanship, DRYAGER units are the clear choice. They’ve become an essential part of our process at both the Rosendale Collective Culinary Lab and Roots 657, especially when it comes to aging high-quality, locally sourced meats — and the results speak for themselves.
As a company that also values the blend of tradition with innovation, we truly appreciate the way these units elevate dry aging into an art form through advanced, reliable technology.
Marcos Campos, Porto Chicago - Chicago, IL
Partner & Executive Chef
Focal products: Fish
IT HELPS PEOPLE SEE THE QUALITY
The DRYAGER unit has been a fantastic fit for our restaurant — even though it’s typically used for beef or pork, we use it at Porto to dry age premium seafood and fish imported directly from Spain. When aging fish, cleanliness is absolutely critical, and that’s where the DRYAGER truly shines. It delivers better yield and weight retention than any other system we’ve worked with.
Beyond function, the cabinet itself is visually striking. Guests are naturally drawn to it — they want to see what’s inside, understand the process, and connect with the story behind the product. The DRYAGER cabinet not only elevates our aging process, but also strengthens how we communicate quality and transparency to our diners.
AWARDS FOR DRYAGER
SUPERIOR QUALITY RECOGNIZED WITH MANY PRESTIGIOUS PRODUCT AWARDS
