Dan Barber is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of the critically acclaimed, The Third Plate.
Dan Barber is a chef and owner of several restaurants including Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York. Food and Wine Magazine named him one of the Best New Chefs in 2002. In May 2009, he was named to Time Magazine of the book, The Third Plate (The Penguin Press). His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications.
Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture’s board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table.
Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country’s Outstanding Chef (2009).
In 2009 he was named one of Time magazine’s 100 most influential people in the world.