Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns and the co-founder of Row 7 Seed Company. Author of the New York Times bestselling book The Third Plate: Field Notes on the Future of Food, Barber works to bring the principles of good farming directly to the table. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country’s Outstanding Chef (2009).