Dan Barber, a pioneer in the food-to-table movement and chef/co-owner of Blue Hill at Stone Barns and Blue Hill in Manhattan, was named the nation’s top chef by the James Beard Foundation last month. We asked him about the honor.
How did you find out?
DB: On the night of the awards, along with everyone else. It was the last award announced, so some people were filing out during my speech.
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How did you feel?
DB: Totally one-hundred percent shocked. I had my money on José Andrés [owner and chef of numerous DC area restaurants, Andrés is credited with bringing the small plates concept to the US].
Did you celebrate?
DB: A few members of the Blue Hill team were at the ceremony, and it was great to celebrate with them.
