DAN BARBER is the Executive Chef of Blue Hill, a restaurant in Manhattan’s West Village, and Blue Hill at Stone Barns, located within the nonprofit farm Stone Barns Center for Food & Agriculture. His opinions on food and agricultural policy have appeared in The New York Times, along with many other publications.
Hometown: New York, NY
Current city: New York, NY
Course of study:
Year of graduation: 1994
Famous quote: “Great flavor begins in the field”
Currently: Executive chef/co-owner of Blue Hill and Blue Hill at Stone Barns and author of The Third Plate:Field Notes on the Future of Food (May 2014, Penguin Press)
Websites: and
Chef Dan Barber has received multiple James Beard Awards including Best Chef: New York City (2006), the Country’s Outstanding Chef (2009), and Writing and Literature for his book The Third Plate: Field Notes on the Future of Food (2015). His two restaurants have received the James Beard Award for Outstanding Restaurant in the U.S. for Blue Hill New York (2013) and Blue Hill at Stone Barns (2015). In 2009 he was named one of TIMEmagazine’s “100 Most Influential People.”
TODAY MORE THAN EVER, WE ARE IN NEED OF HIGHLY TRAINED CULINARY PROFESSIONALS WHOSE SKILLS TRANSCEND THE SLICE OF A BLADE. [..] THE FRENCH CULINARY INSTITUTE (NOW ICC), WHERE I EARNED A GRAND DIPLOME IN CULINARY ARTS, IS TRAINING THIS NEXT GENERATION.
Dan Barber graduated from the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. The school and this graduate’s culinary education legacy live on at ICE, where you can explore your own future in food.
