Chef Dan Barber of Blue Hill at Stone Barns - Biography

Pocantico Hills, NY

September 2014

Since his early days of farming and cooking for family and friends at Blue Hill Farm in Massachusetts, Chef Dan Barber has worked tirelessly as an advocate of good food and sustainable agriculture

In May 2000, Barber opened Blue Hill restaurant with David and Laureen Barber in New York City, and in 2002, Food & Wine named him one of the country’s “Best New Chefs.” Capitalizing on his success, Barber has addressed food issues in publications, including The New York Times, Gourmet, Saveur, and Food & Wine.

In 2004, Blue Hill at Stone Barns and Stone Barns Center for Food and Agriculture opened their doors in Pocantico Hills, New York. And with his work there, Barber blurs the line between fine dining and education, bringing the principles of good farming directly to the table. His efforts to create a consciousness about the effects of everyday food choices have led him to numerous projects with Harvard’s Center for Health and the Global Environment, the Kellogg Foundation, and New York City’s Greenmarkets. In 2009, Time named Barber one of the most influential people in the world.

Blue Hill and Blue Hill at Stone Barns have received “Best New Restaurant” nominations from the James Beard Foundation. In spring of 2006, Barber won James Beard’s “Best Chef, New York City,” and in 2009, “Outstanding Chef.” President Barack Obama appointed Barber to serve on the President’s Council on Physical Fitness, Sports, and Nutrition. In May 2014, he published The Third Plate: Field Notes on the Future of Food.