Dan Barber began farming and cooking for family and friends at Blue Hill Farm in the Berkshires. It was there that he was first introduced to and gained respect for locally grown and seasonal produce. After working in California and several restaurants in Paris and the South of France, Dan returned to New York and cooked at the original Bouley until it closed in 1996.
Determined to demonstrate his philosophy of cooking with sustainably grown and local ingredients, Dan established Blue Hill Catering (formerly Dan Barber Catering, Inc.). He quickly earned a reputation for providing warm and attentive service along with unique menus. In 1999 Dan was named a rising star by New York Magazine. Since the spring of 2000, Dan has seen Blue Hill grow from a noted neighborhood restaurant to a 2001 James Beard Award nominee for best new restaurant. It was most recently named one of America's Best Restaurants by Gourmet magazine. In the summer of 2002, Food and Wine magazine featured Dan as one of the country's "Best New Chefs." He has since been featured in the New Yorker, Gourmet magazine and was named as "The Next Generation" of great chefs in Bon Appetit's 10th annual restaurant issue.
Podcast Date: 9/27/2006