Dan Barber

Dan Barber (born October 2, 1969) is chef and co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York. He is the author of The Third Plate.
He is a 1992 graduate of Tufts University, where he received a B. A. in English, and a graduate of the French Culinary Institute.
In 2002, Barber was named one of the Best New Chefs by Food and Wine Magazine. 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. Also in 2009, he was named one of the world’s most influential people in Time Magazine's annual Time 100.In 2014 he published The Third Plate: Field notes on the future of food in which he describes the development of mankind via food in four episodes: Soil, Land, Sea and Seeds.

Barber was mentored by one of California Cuisine's notables, Mark Peel at Campanile in Los Angeles. He has written on food and agricultural policies in The New York Times, Gourmet, The Nation, Saveur, and Food & Wine.

In 2008 he gave a TED talk on foie gras produced without force-feeding on a farm in Spain which he describes as a "Garden of Eden".

In 2010, Barber gave a talk at the TED Conference where he outlined his discovery of extensively farmed fish at Veta La Palma. He spoke about how ecological and sustainable farm systems affect the flavor of agricultural products.

Barber was appointed by the President of the United States Barack 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. Barber was featured in episode two of the first season of Netflix's Chef's Table series in 2015. 

He is married to Aria Beth Sloss, a short story writer, novelist and former food writer, with whom he has a daughter born in 2013.