Dan Barber

Award-winning chef, writer and author Dan Barber is co-owner of the celebrated Blue Hill restaurant in Manhattan and Blue Hill at Stone Barns – a restaurant, working farm and education Center 45 minutes away from the city. Barber writes and lectures on food and agriculture and serves on the advisory boards for both Harvard Medical University and President Barack Obama’s Council on Physical Fitness, Sports and Nutrition. Barber’s philosophy is all about being mindful about what you eat, how it got there, and its effect on the environment. He is passionate about sustainability and environmental responsibility, which is reflected in his food – sourced and produced locally in the Hudson Valley. Barber is now also taking part in the food waste movement with ‘wastED’ – featuring pop-ups where top chefs (including himself) cook with leftover food.