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ABOUT DAN
Inspired by the Massachusetts farm where he spent childhood summers, in 2000 chef Dan Barber-together with his brother, David, and sister-in-law, Laureen-opened Blue Hill restaurant in New York City's Greenwich Village. The restaurant has achieved national acclaim and, along with Blue Hill at Stone Barns and the Stone Barns Center for Food and Agriculture (where Barber is a board member), have established Barber as one of the leading forces in the contemporary culinary world. In an effort to educate the public about the principles of good farming and good cooking, Barber has worked with a number of organizations, including Harvard Medical School's Center for Health and the Global Environment. His writings have appeared in publications such as the New Yorker, Gourmet, Martha Stewart Living, and The New York Times, and have been incorporated into the annual "Best Food Writing" anthology for five years running. His talent and passion have hardly gone unnoticed: in 2009 Time Magazine featured Barber on their "Time 100" list of the world's most influential people, and Barber's restaurants have earned him several prestigious culinary awards, including James Beard awards for Best Chef: New York City in 2006 and Outstanding Chef in 2009.
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