Dan Barber began farming and cooking for family and friends at Blue Hill Farm in the Berkshires. It was there that he was first introduced to and gained respect for locally grown and seasonal produce.
Since May 2000, Dan has seen Blue Hill grow from a noted neighborhood restaurant to most recently receiving a 3 star New York Times review. In the summer of 2002, Food and Wine magazine featured Barber as one of the country's "Best New Chefs." He has since addressed local food system issues through op-eds in the New York Times and his writing has been incorporated into “Best Food Writing 2004” and “Best Food Writing 2005”. Dan has been featured in the New Yorker, Gourmet Magazine, CBS Sunday Morning, House and Garden, Martha Stewart Living, Breathe, and named as “the next generation” of great chefs for Bon Appetit’s 10th annual restaurant issue.
The Spring of 2004 signaled a new chapter for Dan. In May, both Blue Hill at Stone Barns and Stone Barns Center for Food and Agriculture opened its doors. As the restaurant’s chef/owner and the center’s creative director, Dan focuses on the issues of pleasure, taste and regional bounty and how these imperatives are threatened. Dan helped create the philosophical and practical framework for Stone Barns Center for Food and Agriculture and continues to help guide it in its mission to create a consciousness about the effects of everyday food choices. Frank Bruni of the New York Times awarded Blue Hill at Stone Barns 3 stars, saying “The time and physical distance between their (peas) harvesting, preparation and consumption was almost as brief as imaginable. This is the point and, in large measure, the glory of Blue Hill at Stone Barns…”
Both Blue Hill and Blue Hill at Stone Barns have received Best New Restaurant nominations from the James Beard Foundation and in the spring of 2006 Dan was awarded Best New Chef: New York city.