Dan Barber is the Chef of Blue Hill, a restaurant in Manhattan’s West Village, and Blue Hill at Stone Barns, located within the nonprofit farm and education center, Stone Barns Center for Food & Agriculture. He is author of The Third Plate: Field Notes on the Future of Food, and his opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country’s Outstanding Chef (2009). In 2009 he was named one of Time magazine’s 100 most influential people in the world.
- Blue Water Grill
- Bar Goto