American chef, restauranteur, and food writer. A graduate of both Tufts University, where he earned a B.A. in English, and the French Culinary Institute, Barber has combined cooking and writing throughout his career. He is a multiple winner of the prestigious James Beard Award (including Best Chef: New York City in 2006, and Outstanding Chef of the United States in 2009). Barber has become a leading voice in the local foods movement; his articles about food's origins, the consequences of certain food choices, and the sustainability of modern food production have appeared in the
New York Times, Gourmet, and Food & Wine. His book The Third Plate was published in 2014. Barber is chef and co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York. See also bluehillfarm.com.