Dan Barber

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.