Dan Barber is a Michelin starred chef and co-owner of Blue Hill and Blue Hill at Stone Barns in New York. A fierce advocate for sustainable, ethical farming and cooking, his philosophy of food focuses on pleasure and thoughtful conservation -- on knowing where the food on your plate comes from and the unseen forces that drive what we eat.

Barber is also the co-founder of Row 7 Seed Company, which brings together chefs and plant breeders to develop new varieties of vegetables and grains, and is the author of "The Third Plate: Field Notes on the Future of Food."

His opinions on food and agricultural policy have appeared in The New York Times and other publications. During the Obama administration, he was appointed to the President’s Council on Physical Fitness, Sports & Nutrition.

In 2009, Barber received the James Beard award for America's Outstanding Chef, and was named one of the world's most influential people in Time’s annual "Time 100" list.

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