Just months after being awarded two Michelin stars in October — Westchester’s first ever — Pocantico Hill’s Blue Hill at Stone Barns has announced that it will launch a chef-in-residence program next year.
Blue Hill is currently open with to-go meat and produce boxes and an outdoor picnic program by reservation. Beginning in 2021, the farm-to-table pioneering brand is hoping to begin a residency model which would see agriculturally minded chefs rotating into the kitchen seasonally. Current chef and face of Blue Hill, Dan Barber, will step out of the kitchen, taking on a leadership role while continuing and expanding his work with the brand’s thriving catering operation.
During these residencies, the restaurant space will each season reflect the name of the new chef “at Stone Barns.” The namesake Blue Hill restaurant in NYC will support these residencies, but will continue to bear the “Blue Hill” name, Westchester Magazine has learned. For those already eager to make reservations, more details on the program will be released online as it becomes available.