Dan Barber is a chef and co-owner of restaurants Blue Hill (Manhattan), Blue Hill at Stone Barn. He has been trained at the French Culinary Institute and graduated from Tufts University with a B.A. in English. Barber has written on many food and agricultural policies in the New York Times, Gourmet, Saveur, The Nation and Food & Wine. His restaurants promote efforts to forward local cuisine. Seasonal produce is grown and raised, and then grilled over local wood fuel from the nearby forests.
He has also given talks at the TED Conference. He has also been appointed by President Obama to serve on the President’s Council on Fitness, Sports and Nutrition. He also serves on the Advisory Board to the Harvard Medical School for Health and the Global Environment. In 2002, Barber was named one of the Best New Chefs by Food & Wine Magazine.
He has also received the 2006 Best Chef: New York City and 2009 Top Chef: Outstanding chef and top chef in America from the James Beard Foundation. In addition to his monumental success in 2009, Time Magazine awarded Barber with one of the world’s most influential people in their annual Time 100. The Blue Hill has been recognized as one of US’s Top 40 Restaurants by GAYOT.com.
Dan Barber appears in the following:
Friday, October 10, 2014
Wednesday, May 21, 2014
Grains like barley keep our soil healthy, and an explosion in microbrewing has created a local market for them. Chef Dan Barber says that's the kind of synchronicity needed to save our food system.
Friday, March 15, 2013
Food & Wine editor-in-chief Dana Cowin discusses the future of food with Dan Barber, chef and co-owner of Blue Hill and Blue Hill at Stone Barns, and Dave Arnold, a partner at Booker & Dax.
Tuesday, September 27, 2011
Award-winning chef Dan Barber, vegetable farm manager Jack Algiere, Frank Falcinelli, Frank Castronovo and Michaela Hayes will join Leonard Lopate to discuss the art of cooking and canning vegetables in this interactive event.
Friday, December 10, 2010
Christine Quinn, City Council Speaker, and Dan Barber, executive chef and owner of Blue Hill and Blue Hill at Stone Barns, talk about “Food Works,” a comprehensive plan unveiled by Speaker Quinn last month that calls for a more sustainable food system—a ground-to-garbage approach unprecedented in the history of New York City. The proposals focus on combating hunger and obesity, preserving regional farming and local food manufacturing, and decreasing waste and energy use.
Wednesday, September 08, 2010
Wednesday, August 19, 2009
August is typically the month where tomato enthusiasts can count on an abundance of their beloved juicy, red gems. This year, however, a "late blight" is devastating tomato crops across the Northeast. Farmers and consumers alike are mourning a scarcity of summer’s favorite fruit. For a look at what’s behind this year’s blight and what to substitute for tomatoes in the kitchen, we are joined by Dan Barber. He is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns. We are also joined by our friend and tomato-lover Melissa Clark. She’s a food writer for the New York Times, and brought a "BLP" (that's bacon, lettuce, and plum) sandwich to share with us. (Check out the recipe for the BLP at the New York Times.)
For more, read Melissa Clark's article, Plums Rescue a Seasonal Favorite, in the New York Times.