Dan Barber
Executive Chef/Co-Owner, Blue Hill and Blue Hill at Stone Barns
Dan graduated from The FCI’s Classic Culinary Arts program in 1994. He is the chef and co-owner of Blue Hill restaurant in NYC. In May 2004, both Blue Hill at Stone Barns and Stone Barns Center for Food and Agriculture opened its doors. Dan helped create the philosophical and practical framework for the center and continues to help guide it in its mission to create a consciousness about the effects of everyday food choices.
