Meet Dan Barber, Chef-owner Blue Hill* in New York & Blue Hill at Stone Barns** in upstate New York

Updated: Jul 2, 2020

Advocating for sustainable farming practices, Chef Dan Barber is in the incessant and passionate search for the origin of Taste while defining the future of Gastronomy


Photo by Richard_Boll


”Chefs are all evangelists for flavor. Deliciousness can change the world."



Multi-award-winning Chef, co-owner of Blue Hill in New York City and Blue Hill at Stone Barns in upstate New York, Dan Barber was respectively rewarded 1 and 2 Michelin stars in 2020. Author of ‘The Third Plate: Field Notes on the Future of Food’ which aims to change the way we eat and cook, he has also become a breeder by co-founding Row 7 Seed Co., a unique seed company selling flavor-forward organic seeds. More than ‘just a Michelin starred Chef’, Dan is also an agronomist, an environmentalist, an activist, and a powerful agent of change, making him one of the most influential people in the world. He promotes the best farming practices for a more sustainable agricultural system and tastier food, by taking the farm to table movement to the next level. Strong believer in TASTE, Dan Barber proposes his own new definition of sustainability and delicious eating.

I had the wonderful opportunity to interview Dan last week. I'm so grateful that my path has crossed his and I was able to discuss his philosophy, beliefs, and passion. Exploring the origin of Taste of a slice of bread and the flavor of a carrot with him was a unique and memorable experience.


Welcome Dan to Chefs for Impact!



By Dan Barber as told to Chefs for Impact


You are constantly looking for implementing positive change through gastronomy. Where does that curiosity come from?


“My sense of the opportunity that a restaurant provides is education, as much as it is deliciousness and enjoyment. Part of the experience of good food is the connection through which the food came from, meaning who grows it and how it is grown. So, a lot of my curiosity is driven by self-interest in making me a better chef. That knowledge to be able to communicate that to our public is what makes the food better.

Let’s taste a slice of bread that’s 100% whole wheat and freshly mill, an experience bound to be dramatic. Now I’m going to tell you that we had five rotations of barley, rye, and leguminous crops before and that soil was locked and loaded with the kind of fertility that is needed to give you the strength of the wheat plant you are tasting. This wheat is not an ancient variety but actually a new one that