Dan Barber

Dan Barber is the chef and co-owner of Blue Hill at Stone Barns in Pocantico Hills, New York, and Blue Hill in Manhattan's Greenwich Village, pioneering farm-to-table cuisine using ingredients from the Stone Barns Center for Food & Agriculture on a former Rockefeller estate. Born October 2, 1969, in Washington, D.C., and raised spending summers on his family's Blue Hill farm, he graduated from the French Culinary Institute in 1994 and opened Blue Hill in 2000 with his brother David and sister-in-law Laureen. His restaurants have earned two Michelin stars and a Michelin Green Star for Blue Hill at Stone Barns, James Beard Outstanding Restaurant awards in 2013 and 2015, and he authored The Third Plate: Field Notes on the Future of Food in 2014.