Career
He is a 1992 graduate of Tufts University, where he received a Bachelor of Arts in English, and a graduate of the French Culinary Institute. He is the author of The Third Plate. Barber has written on many food and agricultural policies, which have appeared in the New York Times, Gourmet, The Nation, Saveur, and Food & Wine.
His writings pertain to creating a consciousness about the effects of everyday food choices and food sustainability.
Barber"s efforts to forward the local cuisine movement are brought to the table at his flagship restaurant Blue Hill at Stone Barns, where seasonal produce grown and raised on-site is grilled over wood fuel from the nearby forests. In February 2010, Barber gave a talk at the TED Conference where he outlined his discovery of extensively farmed fish at Veta Louisiana Palma.
He spoke about how ecological and sustainable farm systems produce the best tasting food. In 2008 his Taste3 presentation was on ethically (without gavage) produced foie gras, on an ecological farm which he describes as a "garden-of-eden".
Barber was featured in episode two of the first season of Netflix"s Chef"s Table series in 2015.
