Dan Barber began farming and cooking for family
and friends at Blue Hill Farm. It was there that
he was first introduced to, and gained a deep
respect for, locally grown and seasonal produce.
Blue Hill at Stone Barns marks the second
incarnation for family proprietors Dan, David,
and Laureen Barber. The original Blue Hill
restaurant in Greenwich Village, New York, opened
in 2000 and was named after the former Berkshires
home of David and Dan’s grandmother. Blue Hill
Farm is located in Great Barrington, Massachusetts,
and remains in the Barber family to this day.
Since 2000, Barber has seen Blue Hill
grow from a noted neighborhood restaurant to most
recently receiving a 3–star New York Times review.
In the summer of 2002, Food and Wine
featured Barber as one of the country’s “Best
New Chefs.” He has since addressed local food
system issues through op–eds in the New York Times
and his writing has been incorporated into Best
Food Writing 2004 and Best Food Writing 2005.
Barber has been featured in The New Yorker,
Gourmet Magazine, Martha Stewart
Living, and was named part of “the next generation
of great chefs” in Bon Appetit’s 10th
annual restaurant issue.
In 2004, Barber opened Blue Hill at Stone
Barns and Stone Barns Center for Food and
Agriculture. As the restaurant’s chef/owner and
the center’s creative director, Barber focuses
on the issues of pleasure, taste and regional
bounty–and how these imperatives are threatened.
Barber helped to create the philosophical and
practical framework for Stone Barns Center for
Food and Agriculture and continues to help guide
it in its mission to create a consciousness about
the effects of everyday food choices.
Frank Bruni of The New York Times awarded
Blue Hill at Stone Barns 3-stars and
both Blue Hill and Blue Hill at Stone
Barns have received “Best New Restaurant”
nominations from the James Beard Foundation. In
the spring of 2006 Barber was awarded “Best Chef:
New York City.” Barber serves on Harvard Medical
School’s Center for Health and the Global Environment
advisory board and has been working with such
organizations as the Kellogg Foundation, New York
City’’ Greenmarkets, and Slow Food USA to minimize
the political and intellectual rhetoric around
agricultural policies and to instead maximize
the appreciation for good food.