Dan Barber | |
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| Born | October 2, 1969 New York City, New York, U.S. |
| Education | French Culinary Institute Tufts University |
| Spouse | Aria Beth Sloss |
| Children | 1 |
| Culinary career | |
| Cooking style | Farm-to-table, ethical eating |
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Previous restaurant(s)
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Award(s) won
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| Website | www |
Dan Barber (born October 2, 1969) is the chef and co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York, United States. He is the author of The Third Plate.
He is a 1992 graduate of Tufts University, where he received a B.A. in English and a graduate of the French Culinary Institute.
Barber operates Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York.
Around 2009, Barber was involved in developing a miniature butternut squash. Together with Michael Mazourek, they created the honeynut squash. [4] The two later created and operate Row 7 Seed Co., a seed company selling similar gourds and other specially-bred seeds. [5]
In 2014, he published The Third Plate: Field Notes On the Future of Food in which he describes the development of mankind via food in four episodes: "Soil", "Land", "Sea" and "Seeds". [6]
In May 2020, due to the COVID-19 pandemic, Barber launched the resourcED program at both Blue Hill restaurants, which packaged ingredients from the Stone Barns farm and included directions for customers to cook themselves. The boxes were intended to keep the restaurants and their suppliers in business when they couldn't host diners. [7]
In August 2020, Barber announced he would be stepping down from the kitchen of Blue Hill at Stone Barns and Blue Hill in Greenwich Village. The change was anticipated to happen in 2021, with the kitchens being led with a diversity-focused chef-in-residence concept. The new concept is a response to the Black Lives Matter protests bringing attention to structural inequities in the restaurant industry. [8]
A 2022 Eater article alleged that Barber's Blue Hill at Stone Barns restaurant has a history of abuse toward its employees, a toxic work environment, and other issues, with a focus on Barber being ignorant of an employee's report of sexual assault. Through crisis & reputation management firm Trident DMG, as well as defamation law firm Clare Locke, Blue Hill denied all allegations. [9]
In 2002, Barber was named one of the Best New Chefs by Food & Wine . [1] He has received several James Beard Foundation awards, including the 2006 award for Best Chef: New York City and the 2009 award for Outstanding Chef. The James Beard Foundation also named him the top chef in America in 2009. [3] Also in 2009, he was named one of the world's most influential people in Time magazine's annual Time 100. [10]
Barber was mentored by one of California cuisine's notables, Mark Peel at Campanile in Los Angeles. [11] He has written on food and agricultural policies in The New York Times , Gourmet , The Nation , Saveur , and Food & Wine .
In 2008 he gave a TED talk on foie gras produced without force-feeding on a farm in Spain which he describes as a "Garden of Eden". [12]
In 2010, Barber gave a talk at the TED Conference, where he outlined his discovery of extensively farmed fish at Veta La Palma, Spain. He spoke about how ecological and sustainable farm systems affect the flavor of agricultural products.
Barber was appointed by the President of the United States Barack Obama to serve on the President's Council on Fitness, Sports and Nutrition and is also a member of the advisory board to the Harvard Medical School Center for Health and the Global Environment. [13] Barber was featured in episode two of the first season of Netflix's Chef's Table series in 2015. [14]
He is married to Aria Beth Sloss, a short story writer, novelist, and former food writer, with whom he has a daughter born in 2013.
Charlie Trotter was an American chef and restaurateur. His most well-known restaurant, Charlie Trotter's, was open in Chicago from 1987 to 2012.
Nancy Silverton is an American chef, baker, restaurateur, and author. The winner of the James Beard Foundation's Outstanding Chef Award in 2014, Silverton is recognized for her role in popularizing sourdough and artisan breads in the United States.
Hubert Keller is a noted French chef, who is known for his signature restaurants, Fleur de Lys in San Francisco and Las Vegas.
Le Bernardin is a three-Michelin star French seafood restaurant in Midtown Manhattan, New York City. Eric Ripert is the executive chef, and he is co-owner along with Maguy Le Coze.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize chefs, restaurateurs, authors and journalists in the United States. They are scheduled around James Beard's May 5 birthday. The media awards are presented at a dinner in New York City; the chef and restaurant awards were also presented in New York until 2015, when the foundation's annual gala moved to Chicago. Chicago will continue to host the Awards until 2027.
Stone Barns Center for Food & Agriculture is a non-profit farm, education and research center located in Pocantico Hills, New York. The center was created on 80 acres (320,000 m2) formerly belonging to the Rockefeller estate. Stone Barns promotes sustainable agriculture, local food, and community-supported agriculture. Stone Barns is a four-season operation.
Blue Hill at Stone Barns is a restaurant located at the Stone Barns Center for Food & Agriculture in Pocantico Hills, New York. The Hudson Valley restaurant is owned by Dan, David, and Laureen Barber, who also own the New York City Family Meal at Blue Hill restaurant. The head chef of the restaurant is Dan Barber.
Suzanne Goin is an American chef and restaurateur from Los Angeles, California. She was named one of Food & Wine magazine's "best new chefs of 1999" and won a James Beard Award for Outstanding Chef in 2016. In 2006, Goin won the Beard Award for Best Chef: California and one for her cookbook, Sunday Suppers at Lucques.
Gary Danko is an American chef. He combines French, Mediterranean, and American styles into his cooking. He is best known for his eponymous restaurant in San Francisco, California.
Family Meal at Blue Hill, formerly known as Blue Hill and also known as Blue Hill New York, is a restaurant in New York City's Greenwich Village.
Mark Peel was an American chef and restaurateur in California. Campanile, a restaurant owned by Peel and his former wife Nancy Silverton, won a James Beard Foundation Award in 2001. Peel specialized in California cuisine and was a pioneer of the farm-to-table concept.
Eduardo Sousa Holm is a Spanish farmer who makes goose foie gras without gavage, at his farm in Extremadura. Chef Dan Barber described his experience of Sousa's farm in his book, The Third Plate, and at a TED presentation in 2008. on the radio show This American Life in 2011.
Michael Anthony is an American chef.
Michael R. Mazourek is a plant breeder and associate professor at Cornell University notable for developing the honeynut squash, a cultivar of a cross first developed by Cornell University plant breeder Richard W. Robinson, creating the Habanada, and Row 7, a seed company co-founded with Dan Barber of Blue Hill and Matthew Goldfarb.
Greg Baxtrom is the chef-owner of restaurants Olmsted, Five Acres, Patti Ann’s and Petite Patate. Prior to opening Olmsted in 2016, Baxtrom worked at restaurants including Alinea, Blue Hill at Stone Barns, Per Se and Lysverket in Norway.
Gabriel Kreuther is a two-Michelin-star restaurant in Manhattan named after its chef and owner, Gabriel Kreuther. It specializes in modern Alsatian food with other French, German, and American influences.
Honeynut squash is an interspecific hybrid winter squash cultivar bred from butternut and buttercup squash. It has dark tan to orange skin with orange fleshy pulp. When ripe, it turns from green to a deep orange and becomes sweeter and richer. Honeynut squash has a similar shape and flavor to butternut squash but averages about half the size and is sweeter. It has two to three times more beta-carotene than butternut squash. Honeynut squash can be roasted, sautéed, puréed, added to soups, stews, and braises, and has enough sugar content for desserts.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
Marc Orfaly is a Boston based chef, restaurateur and the Culinary Director of the Navy Yard Hospitality Group.
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