Dan Barber was born in 1969 in New York. After graduating from Tufts University, he trained in France before co-founding the Blue Hill Restaurant in NYC in 2000. In 2004, he opened Blue Hill at Stone Barns in Pocantico Hills, NY.

At Blue Hill at Stone Barns, Barber pioneered an innovative farm-to-table approach. The restaurant highlights ingredients from its on-site sustainable farm and the surrounding Hudson Valley.

Under Barber’s leadership, Blue Hill at Stone Barns earned its first Michelin star in 2009, followed by a second star in 2011. In 2009, Barber won the James Beard Award for Best Chef: New York City.

In addition to accolades, Barber authored several books including “The Third Plate” in 2014. He has been a driving force behind the farm-to-table movement, advocating for sustainable practices.

Barber continues to innovate the locavore philosophy at Blue Hill and remains an influential voice on issues of food ethics. His cuisine philosophy focusing on regionalism and seasonality left a lasting mark on American dining.