Dan Barber, member of the President's Council on Fitness, Sports & Nutrition, opened Blue Hill restaurant in May 2000 with family members David and Laureen Barber.
Since then, his writings on food and agricultural policy have appeared in The New York Times, along with articles in Gourmet, The Nation, Saveur, and Food & Wine Magazine. Dan's efforts to create a consciousness around our everyday food choices have led him to the World Economic Forum's 2010 annual meeting in Davos, Switzerland as well as to TED2010, where he looked toward a new ecological approach to cuisine.
His efforts to create a consciousness about the effects of everyday food choices have led him to numerous projects including serving on Harvard Medical School's Center for Health and the Global Environment advisory board, and working with such organizations as the Kellogg Foundation, New York City's Greenmarkets, and Slow Food USA.
As a member of the President's Council, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture's board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table.
As chef and co-owner of Blue Hill and Blue Hill at Stone Barns, Dan has received the James Beard awards for Best Chef: New York City (2006) and for Outstanding Chef (2009). In 2009, he was named one of the world's most influential people in TIME magazine's annual "TIME 100." Short Bio