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Chef Dan Barber

Executive Chef and Co-Owner


Blue Hill & Blue Hill at Stone Barns


Farm to Table

Signature Dishes
Coming Soon



About Working With This Chef

Days & Hours:
Blue Hill: Monday - Sunday, 5 days a week
Blue Hill at Stone Barns: Wednesday - Sunday, 3-5 days a week

Uniform Provided:

Consider Hiring the Stage at end of term:
Yes, depending on skill level and needs of restaurant




For Applicants:

Expectations & Qualifications
Coming Soon

Mini Bio:

In May of 2000, Dan opened Blue Hill restaurant with family members David and Laureen Barber.

Since then, his writings on food and agricultural policy have appeared in the New York Times, along with articles in Gourmet, The Nation, Saveur and Food & Wine Magazine. Dan’s efforts to create a consciousness around our everyday food choices have led him to the World Economic Forum’s 2010 annual meeting in Davos, Switzerland as well as to TED2010, where he looked toward a new ecological approach to cuisine.

Appointed by President Barack Obama to serve on 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: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table.

As chef and co-owner of Blue Hill and Blue Hill at Stone Barns, Dan has received the James Beard awards for Best Chef: New York City (2006) and for Outstanding Chef (2009). In 2009 he was named one of the world's most influential people in Time’s annual "Time 100".


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