DAN BARBER
Blue Hill and Blue Hill
at Stone Barns

In May of 2000, Dan Barber opened Blue Hill restaurant with family members David and Laureen Barber. Since then, he has received numerous accolades, including James Beard awards for Best Chef: New York City (2006) and Outstanding Chef (2009). Recently appointed to the President's Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture's board of directors regarding food and agricultural policy. In 2009, he was named one of the world's most influential people in Time's annual "Time 100."

DAN BARBER

Blue Hill and Blue Hill at Stone Barns

MODERN AMERICAN

Recipes

How do you characterize your cuisine?

(It's conceived) from the ground up.

What region or ethnicity most influences your cooking?

France. The technique is about respecting the ingredients and bringing out the fullest flavor. Great French cooking comes out of great farming; they are one in the same.

What is your signature dish?

You'll always see some version of today's farm egg with seasonal vegetables or greenhouse greens at the restaurant.

What kind of food were you exposed to as a child?

I don't come from a family of great cooks, but they are great eaters. We ate out a lot, which in New York is about the best exposure you can get.

Have you ever lived or trained overseas? Where?

I lived and trained in France.

Does the design and style of your restaurant evoke a particular place? If so, where?

The design of Blue Hill at Stone Barns, from its structure (a series of old stone barns), to the bread plates (imprinted with local grains), to the view of the field from the dining room is meant to evoke the landscape and the narrative behind the food.

When you cook for yourself, what do you make?

Depends on the time of year. In July I'm dreaming about pasta and tomato sauce. There isn't anything much better than that in the middle of the summer.