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Dan Barber (born October 2, 1969) is 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.

This article is about the chef. For other people, see Daniel Barber (disambiguation).
Dan Barber
Born (1969-10-02) October 2, 1969 (age 53)
New York City, New York, U.S.
EducationFrench Culinary Institute
Tufts University
SpouseAria Beth Sloss
Children1
Culinary career
Cooking styleFarm-to-table, ethical eating
Current restaurant(s)
  • Blue Hill
    Blue Hill at Stone Barns
Previous restaurant(s)
  • Bouley (New York City)
    Chez Panisse (Berkeley, California)
    Campanile (Los Angeles)
    La Brea Bakery (Los Angeles)[1]
Award(s) won
  • Food & Wine
    2002 Best New Chef – Blue Hill
    James Beard
    2006 Best Chef: New York City[2]
    Time 100
    2009 Most Influential
    James Beard
    2009 Outstanding Chef Award[3]
Websitewww.bluehillfarm.com/food/overview/team/dan-barber

Education


He is a 1992 graduate of Tufts University, where he received a B.A. in English, and a graduate of the French Culinary Institute.


Career


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. Blue Hill, through crisis & reputation management firm Trident DMG, as well as defamation law firm Clare Locke, denied all allegations.[9]


Recognition


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]


Approach to cuisine


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. 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]


Personal life


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.


References


  1. Abdelnour, Salma (July 2002). "America's Best New Chefs 2002". Food & Wine. Retrieved May 3, 2009.
  2. "Best Chef: New York City". James Beard Foundation. 2006. Retrieved May 3, 2009.
  3. "2009 James Beard Foundation Award Winners". James Beard Foundation. May 5, 2009. Archived from the original on May 9, 2009. Retrieved May 5, 2009.
  4. Whitney, Alyse (November 30, 2017). "Honeynut Squash Is a Tiny Squash with a Big History". Bon Appétit. Retrieved September 3, 2019.
  5. Enfield, Catherine (2017). "Rooted in Flavor". Edible Sacramento. Retrieved September 3, 2019.
  6. Grimes, William (May 29, 2014). "A Chef in Search of a New Food Chain". The New York Times. ISSN 0362-4331. Retrieved October 21, 2020.
  7. Goldfield, Hannah (May 15, 2020). "Blue Hill in a Box". The New Yorker. Retrieved October 21, 2020.
  8. "Dan Barber Steps Away from Blue Hill at Stone Barns, with Pivot to Chefs in Residence Program". Food & Wine. Retrieved October 21, 2020.
  9. McCarron, Meghan (July 6, 2022). "Chef's Fable". Eater. Retrieved July 7, 2022.
  10. Adrià, Ferran (May 2009). "The 2009 Time 100". Time. Archived from the original on May 3, 2009. Retrieved May 3, 2009.
  11. "Six degrees of Campanile chefs". Los Angeles Times. September 29, 2012. Retrieved March 23, 2019.
  12. Barber, Dan (November 2008). "Dan Barber: A foie gras parable". TED.com. Retrieved April 28, 2017.
  13. "Advisory Board". Harvard Medical School, Center for Health and The Global Environment. Archived from the original on October 7, 2011. Retrieved May 2, 2010.
  14. "Chef's Table (TV Series 2015– )". IMDb. April 26, 2015.




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