The Power List 2017: Dan Barber

January 24, 2017

If you want to know what moral imperatives chefs will be advocating in a few years, look at what Dan Barber’s doing today.

The chef-owner of Blue Hill in New York City and operator of Blue Hill at Stone Barns in Pocantico Hills, N.Y., has spent most of his career connecting people to their food and starting a national dialogue on food issues.

In 2006, before “farm-to-table” was a ubiquitous and overused phrase, Barber was already bringing farmers themselves to the table: He brought the man who grew his turnips to a charity fundraiser at which most chefs were previewing