Episode 28

In Pursuit of the Ultimate Flavor with Dan Barber

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Welcome to the latest edition of the Mind Gut Conversation. Today, I have the great pleasure of talking to visionary chef Dan Barber, who operates 2 famous restaurants in New York, the Blue Hill in Manhattan and the Blue Hill at Stone Barns in Pocantico, New York.

Dan doesn’t need much of an introduction as there are few chefs in the world who have reached such a celebrity status as him, not only as a chef, but as a pioneer and thought leader in how to create delicious, ethical and sustainably produced dishes.

In 2009, he was named one of the world’s most influential people in Time Magazine’s annual TIME 100, in 2014 he published a ground breaking book, The THIRD PLATE: Field notes on the future of food, was featured in the first season of Netflix’s Chef’s table in 2015, and was appointed by president Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition.

Most recently, I had the honor of contributing an article to the Patagonia Provisions Journal in which Dan was also featured.