Dan Barber at EcoFarm 2009

Dan Barber began farming and cooking for family and friends at the home of his grandparents at Blue Hill Farm in Massachusetts. It was there that he was first introduced to, and gained a deep respect for, locally grown and seasonal produce. He later opened the Blue Hill restaurant in New York City, a 2001 James Beard Award nominee for best new restaurant and a noted neighborhood eatery that continues to celebrate the farms of the Hudson Valley with its menus. In 2004, Barber opened Blue Hill at Stone Barns and Stone Barns Center for Food and Agriculture. As the restaurants chef/owner and the centers creative director, Barber focuses on the issues of pleasure, taste and regional bountyand how these imperatives are threatened. He has addressed local food system issues through opeds in the New York Times and other publications. Barber has been featured in "The New Yorker," "Gourmet Magazine," Martha Stewart Living, and was named part of the next generation of great chefs in "Bon Appetits" 10th annual restaurant issue. In the spring of 2006 Barber was awarded Best Chef: New York City.

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Nonprofits & Activism

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• Dan Barber
• EcoFarm
• Eco-Farm
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• Asilomar
• Blue Hill Farm
• Organic
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• Chef