Dan Barber is the executive chef and co-owner of New York's Blue Hill restaurant and Blue Hill at Stone Barns, located within the not-for-profit Stone Barns Center for Food and Agriculture, an 80-acre farm and education centre 30 minutes north of Manhattan. As a member of the Stone Barns Center's board of directors and an appointee to the President’s Council on Physical Fitness, Sports and Nutrition, Dan works to bring the principles of good farming directly to the table. His efforts on food and agricultural policy have led him to the World Economic Forum and to appear in articles for the New York Times and The Nation. Dan has received the James Beard awards for Best Chef: New York City (2006) and for Outstanding Chef (2009). In 2009 he was named one of the world's most influential people in Time Magazine's annual "Time 100".
Sourcing from the surrounding fields and pasture, as well as other local farms, Blue Hill at Stone Barns highlights the abundant resources of the Hudson Valley. There are no menus at Blue Hill at Stone Barns. Instead, guests are presented with a Field and Pasture four season journal, which features the best offerings from the field and market throughout the year.
Describe your culinary philosophy in 5 words
Cooking with the whole farm
What is your aim?
Hopefully we’re helping to build a cuisine. I mean that in the most traditional sense of the word. A cuisine that promotes a pattern of farming and eating that supports the health of our landscape.
What is your greatest inspiration?
Blue Hill Farm, my family’s farm in the Massachusetts. It was the actual inspiration behind both restaurants, and it continues to inform the work we do.
What three things would you take to a desert island?
My wife and my two daughters
- 1 Michelin star
- Best Chef, New York City, 2006 | James Beard Award
- Outstanding Chef, 2009 | James Beard Award
- World's most influential person | Time Magazine's annual "Time 100"
- Blue Hill at Stone Barns: Member of The Worlds 50 Best
- Blue Hill and Blue Hill at Stone Barns: Recipients of James Beard Foundations Outstanding Restaurant Award 2013 and 2015 respectively
630 Bedford Rd