Dan Barber

Dan Barber (born October 2, 1969) is a renowned chef and co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York. He graduated with a B.A. in English from Tufts University in 1992 and went on to attend the French Culinary Institute. Barber is known for his innovative approach to cuisine and sustainable food systems. In addition to his culinary ventures, he has made significant contributions to agriculture, co-creating the miniature butternut squash known as the honeynut squash and establishing Row 7 Seed Co. In 2014, Barber published the influential book, The Third Plate: Field Notes On the Future of Food. During the COVID-19 pandemic, he launched the resourcED program to support the community through his restaurants.