Dan Barber
Blue Hill at Stone Barns
New York, United States

Chef, writer, educator, and fierce advocate for better choices in sustainable agriculture, Dan Barber is a creative and culinary force in pursuit of nurturing what nurtures us. His vision is a forward-thinking model that subscribes to environmental responsibility with a focus on stabilizing the current food supply chain.
Barber opened Blue Hill in Manhattan in 2000 and two years later Food & Wine Magazine named him one of America’s Best New Chefs. In 2004 Barber, along with his brother and sister-in-law, David and Laureen Barber, took to the hills of the Hudson Valley in New York State to open Blue Hill at Stone Barns in Pocantico Hills. This venture works within the Stone Barns Center for Food and Agriculture and boasts a not-for-profit four-season farm and education center. Barber sits on the board of directors for the center and is a key contributor in parlaying its mission “to create a consciousness about the effect of everyday food choices”.
In 2006 Barber was credited for his work at Blue Hill at Stone Barns with the James Beard award for Best Chef NYC, and three years later the Foundation gave him another nod in naming him Outstanding Chef. A respected proponent for working towards a better future in food and sustainability, Barber’s efforts extend well beyond the kitchen and in 2009, Time Magazine listed him in the annual Top 100 World’s Most Influential People. Appointed to the President’s Council on Physical Fitness, Sports and Nutrition, Barber continues to move forward in an aim “to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table”.

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