Barber of Blue Hill
Dan Barber freely admits to having the best job in the world.
He’s Executive Chef and Co-Owner of two of the top ingredient-driven restaurants around.
He is a frequent lecturer at the influential TED Conference.
He was named one of the world’s most influential people in Time’s annual “Time 100.”
He has taken home a National James Beard Outstanding Chef of the Year award.
He regularly writes for the New York Times, Food & Wine, The Nation and Saveur, among others.
He was anointed the “high priest of locavorism” by Adam Platt on an episode of “Top Chef.”
He has hosted President Barack Obama and First Lady Michelle Obama at Blue Hill, his West Village restaurant.
And he has many other entries on his impressive list of accomplishments.
Dan Barber may be the face of Stone Barns for Food & Agriculture, but he is quick to credit the professional staff that makes things work so well. Blue Hill at Stone Barns combines a working farm, restaurant and education center in spectacular Hudson Valley surroundings.
When you eat at the restaurant, chances are what’s on your plate was brought to the kitchen from the fields that afternoon.
Yes, it’s that fresh and local.
Where is your favorite farm-to-table restaurant?
Photo Credit: Slow Films
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