Executive chef and co-owner of Blue Hill and Blue Hill at Stone Barns, author of The Third Plate
“I feel so fortunate to be a chef – I get to be the merchant of happiness.”
Kitchen philosopher Dan Barber is the chef and co-owner of farm-to-table Blue Hill and Green Michelin-starred Blue Hill at Stone Barns in New York, and the author of The Third Plate. He also co-founded Row 7 Seed Company, which brings together chefs and plant breeders to develop new varieties of vegetables and grains and strike at the root of our broken food system.
Dan will join us live as a remote guest and will interact with the festival audience.