Chef Dan Barber of Blue Hill - Biography

Chef Dan Barber of Blue Hill - Biography

Dan Barber (born 1969) is a chef and owner of several restaurants including Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York. He is a 1992 graduate of Tufts University, where he received a B.A. in English, and a graduate of the French Culinary Institute, now known as The International Culinary Center. He is married to Aria Sloss, a short story writer, novelist and former food writer.

Achievements :
In 2002, Barber was named one of the Best New Chefs by Food and Wine Magazine.[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.[4] His restaurant, Blue Hill in New York City, has also been recognized as one of's Top 40 Restaurants in the U.S.

Approach to Cuisine :
Barber has written on many food and agricultural policies, which have appeared in the New York Times, Gourmet, The Nation, Saveur, and Food & Wine. His writings pertain to creating a consciousness about the effects of everyday food choices and food sustainability. Barber's efforts to forward the local cuisine movement are brought to the table at his flagship restaurant Blue Hill at Stone Barns, where seasonal produce grown and raised on-site is grilled over wood fuel from the nearby forests. In February 2010, Barber gave a talk at the TED Conference where he outlined his discovery of extensively farmed fish at Veta La Palma. Barber often wears pajama pants and waffled long-sleeve shirts in the kitchen. Barber was appointed by President Obama to serve on the President’s Council on Physical 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.

References :
a b Abdelnour, Salma (July 2002). "America's Best New Chefs 2002". Food and Wine Magazine. Retrieved 2009-05-03.
"Best Chef: New York City". James Beard Foundation. 2006. Retrieved 2009-05-03.
a b "2009 James Beard Foundation Award Winners". James Beard Foundation. May 5, 2009. Retrieved 2009-05-05.
Adrià, Ferran (May 2009). "The 2009 Time 100". Time Magazine. Retrieved 2009-05-03.
"Advisory Board". Harvard Medical School, Center for Health and The Global Environment. Retrieved 2010-05-02.

Dan Barber isn’t a TV celebrity chef; he probably doesn’t even consider himself a celebrity. But he has achieved guru status in the restaurant world. Instead of hamming it up in front of cameras, Barber has been cooking, farming, writing, educating, and advocating his way into the upper echelons of culinary stardom. He’s not only the recipient of numerous multi-star reviews, and chef and writing awards, but also a respected proselytizer of sustainable agriculture.
Barber began farming and cooking for family and friends at Blue Hill Farm in Great Barrington, Massachusetts. In May of 2000, Barber opened Blue Hill restaurant with family members David and Laureen Barber; in 2002, Food & Wine Magazine named him one of the country's Best New Chefs.
Since then, he has addressed local food issues through op-eds in The New York Times and articles in Gourmet, Saveur, and Food & Wine; his writing has been incorporated into the annual “Best Food Writing” anthology for the past five years.
In the spring of 2004, both Blue Hill at Stone Barns and Stone Barns Center for Food and Agriculture opened their doors in Pocantico Hills, New York. As the restaurant's executive chef/co-owner and a board member of the Stone Barns Center, Barber works to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. His efforts to create a consciousness about the effects of everyday food choices have led him to numerous projects with Harvard Medical School's Center for Health and the Global Environment, the Kellogg Foundation, and New York City's Greenmarkets. In 2009, Time Magazine featured him in their Time 100, an annual list of the world’s most influential people.
Blue Hill and Blue Hill at Stone Barns both received Best New Restaurant nominations from the James Beard Foundation. In spring of 2006, Barber received the James Beard award for Best Chef: New York City, and in 2009 he was named James Beard’s Outstanding Chef and was given’s Innovator Community Award.

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