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Dan Barber

Chef / Owner of New York's "Blue Hill" named one of America's Best Restaurants by Gourmet magazine, featured by Food and Wine magzine as one of the country's "Best New Chefs" in 2002.

Categories: Green and Sustainability, Celebrity Chefs
Booking Fee Range: Contact booking agent for fee info   (About Fees)
Speaker Travels From:  New York - NY

Dan Barber began farming and cooking for family and friends at Blue Hill Farm in the Berkshires. It was there that he was first introduced to and gained respect for locally grown and seasonal produce.

Since May 2000, Dan has seen Blue Hill grow from a noted neighborhood restaurant to most recently receiving a 3 star New York Times review. In the summer of 2002, Food and Wine magazine featured Barber as one of the country's "Best New Chefs."  He has since addressed local food system issues through op-eds in the New York Times and his writing has been incorporated into “Best Food Writing 2004” and “Best Food Writing 2005”.  Dan has been featured in the New Yorker, Gourmet Magazine, CBS Sunday Morning, House and Garden, Martha Stewart Living, Breathe, and named as “the next generation” of great chefs for Bon Appetit’s 10th annual restaurant issue.

The Spring of 2004 signaled a new chapter for Dan. In May, both Blue Hill at Stone Barns and Stone Barns Center for Food and Agriculture opened its doors.  As the restaurant’s chef/owner and the center’s creative director, Dan focuses on the issues of pleasure, taste and regional bounty and how these imperatives are threatened.  Dan helped create the philosophical and practical framework for Stone Barns Center for Food and Agriculture and continues to help guide it in its mission to create a consciousness about the effects of everyday food choices. Frank Bruni of the New York Times awarded Blue Hill at Stone Barns 3 stars, saying “The time and physical distance between their (peas) harvesting, preparation and consumption was almost as brief as imaginable. This is the point and, in large measure, the glory of Blue Hill at Stone Barns…”

Both Blue Hill and Blue Hill at Stone Barns have received Best New Restaurant nominations from the James Beard Foundation and in the spring of 2006 Dan was awarded Best New Chef: New York city.

Dan serves on Harvard Medical School’s Center for Health and the Global Environment advisory board and has been working with such organizations as the Kellogg Foundation, New York City’s Green markets, and Slow Food USA to minimize the political and intellectual rhetoric around agricultural policies and to instead maximize the appreciation of eating good food.



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  • Election: General elections set in Upper Moreland
    Montgomery Newspapers
    School board member Dan Barber has opted to not run for re-election, opening one seat for the general election. In addition, incumbents Al DerMovsesian, David Hakes and Brian Davis will be running for their current seats. Candidates Carl Camacho and ...
  • Mesamérica, Day Two: Collaboration, Tasting Menus, and Experimental Eggs
    Eater National
    He also rolled out some clips from a video he's working on where the likes of Dan Barber, Dave Beran, Tom Colicchio, Joshua Skenes, Curtis Duffy, and Rick Bayless discuss excess and tasting menus: 2013-05-21-11.51.18.jpg. Goldberg interviewing Saison ...
  • Watch Grant Achatz and Nick Kokonas Talk 50 Best, Michelin Stars, and More
    Eater National
    (Achatz would ask "Sean Brock to talk about the South," "Dan Barber to talk about sustainability," and "David Kinch to talk about some of the aspects of chef-and-farmer relationships.") It's not as crazy as the trailer they made for Next's vegan menu ...

  • New York Times
    Surprising tie for James Beard Foundation top chef award
    Fox News
    The foundation's top restaurant award this year went to Dan Barber's Blue Hill in New York City. Barber — who was the foundation's top chef in 2009 — follows a minimalist culinary philosophy that he calls "American seasonal." He believes exceptional ...
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