Veteran Chefs Keeping It Fresh: Dan Barber of Blue Hill at Stone Barns


Dan Barber

Restaurant: Blue Hill at Stone Barns in Pocantico Hills; Blue Hill in Manhattan

Born: Oct. 2, 1969 in New York, N.Y.

Grew up: New York, N.Y.

Culinary School: French Culinary Institute

Experience: Campanile and La Brea Bakery, Los Angeles, Calif.; Bouley, Manhattan; Michel Rostang, Paris, France.

Cooking style or philosophy: I’m not Luddite in my affections or practices. While I support slow, artisanal cooking, I try to do it in a thoroughly modern context.

Why we chose him: Through his cooking and his writing, Barber has been the leader of the eat-local movement. And by opening Blue Hill at Stone Barns, he brought a world-class destination restaurant to the Hudson Valley.

How he keeps it fresh: I’ve been inspired on some recent trips to Spain—not just by great chefs, but by great farmers who are revolutionizing the way we think about agriculture.

Advice for the new chefs: Do you really want to do this?

Photo by Mark Vergari.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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