Dan Barber

This article is about the chef. For other people, see Daniel Barber (disambiguation).
Dan Barber
Born (1969-10-02) October 2, 1969 (age 55)
New York City, New York, U.S.
EducationFrench Culinary Institute
Tufts University
SpouseAria Beth Sloss
Children2
Culinary career
Cooking styleFarm-to-table, ethical eating
Current restaurant(s)
Previous restaurant(s)
  • Bouley (New York City)
    Chez Panisse (Berkeley, California)
    Campanile (Los Angeles)
    La Brea Bakery (Los Angeles)[1]
Award(s) won
Websitewww.bluehillfarm.com/food/overview/team/dan-barber

Dan Barber (born October 2, 1969) is the chef and co-owner of Family Meal at Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York, United States. He is the author of The Third Plate: Field Notes on the Future of Food.[7]

  1. ^ Abdelnour, Salma (July 2002). "America's Best New Chefs 2002". Food & Wine. Retrieved May 3, 2009.
  2. ^ "Best Chef: New York City". James Beard Foundation. 2006. Retrieved May 3, 2009.
  3. ^ "Who's Who of Food and Beverage in America". James Beard Foundation. 2008. Retrieved July 25, 2024.
  4. ^ Cite error: The named reference jbf2009 was invoked but never defined (see the help page).
  5. ^ "The 2015 James Beard Award Winners". James Beard Foundation. 2015. Retrieved July 25, 2024.
  6. ^ "The 2017 James Beard Award Winners". James Beard Foundation. 2017. Retrieved July 25, 2024.
  7. ^ Barber, Dan (2017). The Third Plate: Field Notes on the Future of Food. Penguin Random House. ISBN 9780143127154.